Olive Oil Handling, Safety & Storage

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Olive Oil Handling, Safety & Storage

JoAnn Guest

May 04, 2006 08:28 PDT

 

 

 

http://www.recipetips.com/kitchen-tips/t--190/olive-oil.asp

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Storage Containers

 

Olive oil can be kept longer than any other edible oil. Although it

can get rancid, olive oil is less likely to become rancid than other

oils, especially if it is stored properly. The best containers for

storage are glass (especially tinted glass), ceramic, porcelain, or

non-reactive metals such as stainless steel.

 

Olive oil will oxidize rapidly if it is not kept in a sealed

container. If olive oil is stored in a bottle, always replace the

cap on the bottle and keep it tightly sealed. Never put olive oil in

a container that does not have a tight cap or some other method of

sealing the container.

 

Do not store olive oil in containers made of reactive metals such as

copper or iron. The chemical reaction between the olive oil and the

metal will damage the oil and may produce toxins. Olive oil should

not be stored in plastic containers because the oil may absorb PVC's

from the plastic.

 

Temperature for Storage

 

The ideal temperature for storing olive oil is 57°F, although a

normal room temperature of 70ºF works very well if the olive oil is

stored in a dark area where the temperature remains fairly constant.

Olive oil will solidify at 36ºF, but it will return to a liquid

state as soon as the temperature rises. In colder weather, olive oil

may turn cloudy, especially if the temperature of the storage area

falls below 50ºF.

 

Locations for Storage

 

It is important to store olive oil in a cool, dark place. A wine

cellar is an ideal place for storing olive oil because it is dark

and the temperature is cool and constant. Since most of us do not

own wine cellars, a kitchen cabinet located away from the stove and

away from direct sunlight will work quite well.

 

Refrigeration will extend the life of olive oil without harming the

oil.

The oil will become cloudy and solidify in the refrigerator, but

this will not significantly affect the quality or flavor. When the

oil is warmed to room temperature it will return to a liquid state

and its color will be restored. Refrigeration does not harm most

grades of olive oil, but it is not recommended for expensive extra

virgin varieties because condensation may develop in the bottle,

affecting the flavor.

 

Shelf Life

 

Olive should keep a minimum of 15 months if it is properly stored.

If it is stored in its original container and remains unopened, it

should last for 2 years or more.

 

Olive oil has the best flavor when it is used within a year after it

is pressed and it is at its peak within 2 or 3 months after

pressing. Unlike many types of wine, olive oil does not improve with

age. As olive oil ages, it continually degrades and the acidity

level rises. As a

result, an older bottle of olive oil may have an unpleasant odor and

taste. The oil will be neither harmful if consumed, nor very

pleasing.

 

Lower grades of olive oil usually have a shorter shelf life than top

quality extra virgin oil because the acidity level is already higher

at the time of bottling. A grade of olive such as semi-fine virgin,

which has a much higher oleic acid content than extra virgin, may

become less desirable after only a few months because the acidity

level may rise to an unacceptable level.

 

Safety Concerns

 

Olive oil is safe to use even if it has oxidized. The flavor and

aroma

may not be very pleasant, but it is not harmful if consumed.

Some flavored olive oils have additives that may require

refrigeration

in order to preserve them. Others may not require refrigeration

because

of the process used when manufacturing the oil, so it is best to

read

the label carefully. It is usually not safe to make your own

flavored

olive oils at home and keep them for any length of time. Some

flavoring

agents may promote the growth of bacteria and can only be safely

added

with commercial processes. You may, however, prepare homemade

flavored

olive oils if they are used immediately and any leftover oil is

disposed

of.

A major safety concern is when olive oil (and any other cooking oil)

is

heated to very high temperatures for deep-frying. Consider the

following

points:

A wire basket may be used to hold the food so that it can be safely

lowered and raised in the hot olive oil.

Any utensils and equipment that come into contact with the hot oil

must

be thoroughly dried first. Moisture on the utensils will cause

splattering, which can be dangerous.

The hot olive oil should not be left unattended and children and

pets

should NEVER be allowed near the cooking area.

A fire extinguisher and heavy potholders should always be within

reach.

After the cooking is completed, the olive oil should not be

transferred

to another container or disposed of until it has completely cooled.

It

is extremely dangerous to pour the hot oil from the cooking vessel.

 

Air, heat, light, and age affect the quality and the shelf life of

olive oil, which deteriorates through oxidation (rancidity). The

oxidation process is greatly enhanced when olive oil is stored in

containers that are not air tight and in areas where it is exposed

to heat and light. If improperly stored, olive oil can easily take

on other flavors.

 

An unpleasant smell or taste indicates that olive oil is no longer

desirable for consumption. A wine smell or taste may reveal that the

olive oil was not stored properly. A metallic flavor indicates that

the

oil was stored in a container made with reactive metal. If olive oil

has

become rancid very quickly, it may prove that the oil was improperly

stored and has oxidized.

 

 

JoAnn Guest

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www.geocities.com/mrsjoguest/Diets