12. Olive Oil
Olive oil should be kept in a cool, dark place and in a tightly sealed container to preserve its flavor and nutritional quality. Storing olive oil in the refrigerator isn’t recommended, as cold temperatures cause it to solidify into a butter-like consistency, which can be inconvenient for regular use. When olive oil solidifies, it’s still safe to use; however, it will need to be warmed to return to a liquid state.
A study published in the Journal of Food Science indicates that olive oil can begin to lose its antioxidant properties if stored for extended periods, particularly beyond six months. This gradual loss of antioxidants can impact its health benefits, so it’s best to use olive oil within a few months of opening for optimal freshness and nutritional value.
For best results, store olive oil in a dark glass or stainless steel container, away from direct light and heat sources, as exposure to light and air can cause it to degrade. By keeping olive oil stored properly, you can preserve its beneficial compounds, flavor, and aroma for your culinary and health needs.
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