What affects the quality of olive oils?


What affects the quality of olive oils?
Extra virgin olive oil (EVOO) is fresh-squeezed juice. Consequently, extra virgin olive oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age. So, when you use and store your olive oil at home, keep in mind that extra virgin olive oil has four enemies:
                   1. TIME
Once bottled, olive oil has an 18-24 month shelf life. And once you open your oil, you’ll want to use it sooner than later. We recommend using up the oil within 30 to 60 days upon opening.
                   2. LIGHT
Exposure must be minimized or eliminated at all times. Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.
                   3. HEAT
The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Exposure to warmer temperatures may cause unpleasant flavours to develop in the olive oil.
                   4. OXYGEN
Exposure must be minimized or eliminated during storage. Otherwise oxidation of the oil occurs, which causes off-flavours in the olive oil.

Olive oil has a shelf life of two to three years when properly stored in a pantry. It does not matter if the olive oil is opened or unopened. Always reseal your
bottles tightly after use to ensure limited exposure to oxygen.
After opening a bottle of oil, use it up quickly and replace it with a fresh bottle every couple of months.

Olive oil can go bad. If the oil develops a rancid or wine-like smell, it has probably spoiled. The best way to store olive oil is in its original container in a cool, dark place, such as a pantry.