Shelf life of olive oil. How, in what and where to store natural olive oil? How to Store Olive Oil in Bottles
It is quite difficult to replace olive oil with other products that are equally beneficial for the body. Today it is not difficult to find it, because it is sold in all stores.
To find healthy oil olives, you need to know what type it is, what method was used to make it, and how long it can be stored. If all these steps have been completed, then the next question is: how to store olive oil after opening it. The taste of the oil, as well as the presence of useful elements in it, will depend on the storage conditions.
Olive pomace contains oleic and linoleic acids, which cannot be replaced by any other products. In addition, it contains many vitamins that help heal wounds, treat certain diseases and have a beneficial effect on the condition of the skin, which is why this dressing is so popular in various areas. While the product remains in the packaging, these substances can remain in it, and you need to choose a product that can be stored for no more than a year from the date of production, but after the container has been opened, the lifespan of this dressing is reduced to 30 days. We do not add this Provencal dressing to all dishes, and within 30 days it will not be completely used up. Therefore, it will not be superfluous to know some secrets, how to store olive oil, which will help preserve the product longer and not lose its beneficial properties.
Prestige Line Extra Virgin Olive Oil
- Store olive oil in the refrigerator you can’t - there it loses all its unique qualities. But the refrigerator will help check the suitability of the product - if you leave olive oil there, then white flakes will form on it. These are hard fats that harden quickly in the cold, and they do not pose a health hazard. To get rid of them, you just need to put the oil in a warm room. But if cold only helps assess the suitability of a product, then all that remains is to find out can olive oil be stored in the refrigerator? Cold will not spoil the product if it is in the refrigerator for no longer than 14 days. Then all unfavorable processes start, and the beneficial characteristics of the product dry up. All of the above refers to the Extra Virgin type of oil, which is natural and made without chemical treatment. There is also a refined product that can be used for frying. After the first frying Can you store olive oil in the refrigerator?, but it cannot be fried a second time.
- Regular sunflower oil is stored in a cool place, but if you don’t do this with olive oil, then where to store olive oil? This can be any closed and dry place that protects the product from light and air. You just need to make sure that the air temperature in such a cabinet does not exceed +25 degrees, otherwise the product will again lose its beneficial qualities.
- Another important factor is the container in which the product is packaged. From the fact where to store olive oil, all its benefits will depend. When buying oil in plastic containers, you can forget about its beneficial properties. Such packaging does not retain all the necessary substances, and even on the contrary, does not save the product from the harmful effects of light. Therefore, the answer to the question is where to store extra virgin olive oil, unambiguous - only in a dark glass bottle. Manufacturers also produce other packaging for oil, for example, tin. They are inconvenient to use during cooking, but problems how to store olive oil in a tin does not arise - you just need to seal the container after use, or pour it into glass.
How to properly store olive oil?
Choosing where to store olive oil after opening the bottle, it’s worth finding a place further from the heat so that the goods do not spoil
It is better to hide it in a dark cabinet with a comfortable temperature
If you can’t find a dark glass bottle, then you should wrap the container in foil, or in other ways protect it from harmful effects
The product should not interact with oxygen, so it is better to fill the container to the top
This is the basis of How to properly store olive oil after opening. If you don’t follow the rules, the result can only be the loss of the product’s non-standard taste, but this does not mean that the oil will become unsuitable for use. Many people find this dressing as a means to treat diseases, and then the advice how to store opened olive oil will contribute to obtaining health benefits from a properly selected and stored product.
Natural olive oil is considered one of the most valuable products. It contains many vitamins, minerals and other biologically active substances that are very beneficial for the human body. But if stored improperly, a significant proportion of these components can be destroyed. So, how to store olive oil?
Basic Rules
First of all, it should be said that olive oil is a perishable product. For this reason, after opening, it is advisable to use the contents of the bottle as quickly as possible - ideally within a few months. If storage is extended, then with each subsequent week it will gradually lose its basic qualities.
- You should purchase a product that was bottled a maximum of six months ago. This applies to absolutely all varieties and types, including the most expensive – “Olea Europaea”. The taste of “young” oil will have a slight bitterness.
- The main “enemies” are light and air, and after prolonged contact with them, olive oil quickly oxidizes. As a result, a pleasant, unobtrusive bitterness is transformed into a pronounced rancid taste.
- Under no circumstances should it be frozen, since after exposure to particularly low temperatures the product will lose its aroma and a significant share of its beneficial properties.
Which container to choose?
Storing olive oil is allowed only in certain containers, but not necessarily in the factory container. For these purposes, you can use glass, tin or ceramic containers. This condition becomes especially relevant in cases where a large volume of the product has been purchased and it will definitely not be possible to use it in a few days.Glass
A darkened glass bottle is ideal. Plus, it should close tightly, which will prevent oxidation. At the same time, it is desirable that the container be of small volume; therefore, if you bought a lot of oil, it is better to pour it into small bottles immediately after opening than to store it in a “native”, but large one.
On a note! If the volume of the container is modest, then the area of contact between the oil and air will be minimal!
An unopened glass bottle can retain all the properties of this valuable product for two years. But at the same time, it would be useful to look at the shelf life of the purchased olive oil, which must be indicated on the label.
Dark glass is good because it does not allow sunlight to affect the quality of the contents. For this reason, many manufacturers bottle their product in such containers. Typically, it is dark green. Some make the glass completely black to completely eliminate contact of the product with light.
Tin containers
It is customary to bottle a cheaper product into tin flasks, but despite this, its quality is also at its best. How long does olive oil last in tin jars? About a year, but again provided that after each use you carefully seal the container. And if it is equipped with a special “jib”, then this will not be difficult at all.
But despite the fact that such containers are capable of preserving all the qualities of the contents for a long time, they are quite inconvenient to use. Therefore, oil is often poured into other bottles immediately after opening.
Ceramics
On sale you will not find olive oil poured into ceramics. No manufacturer uses this container. However, such bottles are quite actively used as containers in which it is very convenient to store olive oil after opening it.
Ceramics do not allow sunlight to pass through and prevent the penetration of foreign odors. As a rule, such vessels have a special spout, with the help of which it is very convenient to dose the contents without overfilling.
Important! Storing natural olive oil in plastic containers is unacceptable. No self-respecting manufacturer would use such material to bottle a truly high-quality product. There are such containers on sale, but their contents often turn out to be cheap fakes - as a rule, it is ordinary sunflower oil with a small proportion of olive!
Storage space
Where to store olive oil? This question is no less important, since the right location is very important because it also helps to preserve the basic qualities of the product. Quite often you can see how housewives place it directly next to the stove. And although this is convenient, they make a mistake. Being in constant contact with high temperatures, it quickly loses its original taste and aroma. You can eat it, but you won’t get much pleasure from it.
A counter question may arise here: is it possible to store olive oil in the refrigerator? And it will be quite appropriate, since this item household appliances used directly to keep food fresh. However, this does not apply to olive oil. When stored in the refrigerator, a white precipitate appears in the form of flakes, and after two weeks its taste will be hopelessly spoiled.
On a note! By the way, the formation of a thick sediment when stored in the refrigerator is further proof that you have purchased a truly high-quality product!
The best way to store it is as follows:
- in a kitchen cabinet with opaque doors;
- at an air temperature of no more than +25°C;
- When purchasing oil in a transparent container, before storing it, the container should be wrapped in thick paper or foil.
All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!
The first to taste olive oil were the ancient Egyptians. Later, the product was appreciated and began to be produced in Asia Minor, Greece, Italy, and Spain. Today there are olive plantations even in America. And everywhere the oil is different: in color, thickness, aroma, shade of taste. But each brings benefits.
If you are just about to discover a product such as olive oil, it will be important to find out the answers to the following questions: where to store olive oil, at what temperature it is stored, can it be stored directly in an iron can, how to store an open package of olive oil and how much Can it be stored after opening without compromising quality?
Composition and benefits
Olive juice consists of 99.8% fats, of which only 14.4% are saturated, and the rest are polyunsaturated (Omega-3 and Omega-6) and monounsaturated (Omega-9), that is, those that bring us exclusively benefit. There are no harmful trans fats at all. It also contains vitamins (A, D, E, K, group B) and antioxidants. The table describes in more detail the role of olive oil components.
Table - Composition and benefits of olive oil
Substance | Benefit |
---|---|
Omega-6 (mainly linoleic acid) | - Anti-inflammatory effect; - lowering cholesterol; - strengthening of blood vessels; - normalization of blood sugar; - strengthening cartilage tissue; - slowing down tissue aging processes; - improvement of brain activity; - reducing the risk of developing cancer |
Omega-9 (mainly oleic acid) | - Improving the functioning of the heart and blood vessels; - maintaining blood glucose levels; - strengthening the immune system; - lowering cholesterol; - reducing the risk of developing cancer |
Antioxidants (polyphenols) | - Normalization of blood pressure; - maintaining normal heart function; - protection against free radicals; - improving the regenerative ability of cells |
Vitamin A | - Strengthening the immune system; - antioxidant effect; - participation in protein synthesis; - normalization of metabolic processes; - strengthening cell membranes; - protection of bone tissue from destruction |
Vitamin E | - Reduced blood sugar; - antioxidant effect; - prevention of Alzheimer's disease; - reducing the risk of developing cancer; - normalization of hormonal levels; - improvement of skin turgor; - strengthening the walls of blood vessels; - maintaining immune functions |
Vitamin D | - Improving calcium absorption; - stimulation of cell growth and regeneration; - protection of nerve fibers; - synthesis of immune cells; - normalization of blood glucose levels |
Vitamin K | - Growth and strengthening of bone tissue; - maintaining liver function; - increased blood clotting; - neutralization of poisons and toxins |
Choline (vitamin B4) | - Strengthening cell membranes; - normalization of fat metabolism; - protection of nerve fibers; - stimulation of cell regeneration; - maintaining liver and kidney functions; - prevention of atherosclerosis; - normalization of blood sugar levels; - improvement of brain activity |
Olive oil has a choleretic effect. If gallstone disease and other gastrointestinal pathologies are in the acute stage, consult your doctor. You may be better off stopping using the product.
Main varieties
Don't rush to buy a product that has a lower price tag. Read the label carefully. Depending on the degree of purification, three main varieties can be distinguished.
- Extra Virgin and Virgin. This is an unfiltered premium oil produced by cold pressing. That is, by simply pressing the fruit. A kind of fresh olive juice. It has a rich aroma and tart taste with a mild bitterness. The best option Applications: in salads and sauces. Frying on it is wasteful and unhealthy, because it quickly begins to “burn” and release carcinogens.
- Refined. Refined oil. After filtration, the product loses its pronounced aroma and taste, as well as some of the fat. But when frying it does not smoke and is cheaper. But keep in mind: it is not recommended to fry it again; it is better to pour out the remaining oil immediately after cooking.
- Pomace. This oil is extracted from the pressings left over from the production of Virgin Oil. This is where heat treatment of the cake and various reagents come into play. Accordingly, such a product does not have the nutritional value that we expect from “liquid gold”. You can fry it (you can’t heat it twice!), but it’s not suitable for salads and dressings at all: no taste, no aroma, no benefits. Plus - low price.
There are also various mixtures of these varieties. In this case, the bottle will be marked Mix or the name will contain the words: Pure Olive Oil (unrefined plus purified), Olive Oil (unrefined plus purified, but more filtered), Olive-pomace Oil (refined plus pomace oil).
As for choosing a variety, it is important to understand how exactly you plan to use the oil. If you heat-treat food in a frying pan, there is no point in buying expensive Extra Virgin - you won’t get much benefit, but it can be harmful to your health. In this case, it is better to opt for refined options. There are four more nuances that are worth paying attention to.
- Country of manufacture and bottling. The best quality product is one that is produced and bottled in one country (look for the DOP mark on the label). If the oil was spilled not in the country where the raw material is grown, then the label will contain the inscription “IGP”. The faster the oil was packaged, the less contact it had with the external environment and the more “benefits” were preserved.
- Tara. Olive oil deteriorates in light, so look for the product in dark glass. Another acceptable packaging option is a tin can. A manufacturer that respects itself and you will not spoil good oil transparent plastic bottle.
- The date of bottling . The closer it is to the date of purchase, the better. The ideal option is when the purchase occurs within six months after packaging. The longer the oil “travels” to the counter, the more properties it loses.
- Best before date . On average it is one year. But some manufacturers indicate two years on the label. In fact, if stored properly, the packaged oil will not deteriorate during this time, but little of the subtle taste, aroma and benefits will remain in it. Therefore, the rule is again relevant: the fresher, the better.
Pay attention to how the bottle stands on the counter: whether direct rays of light fall on the oil. If yes, then it is better to take a copy from the far row at the back of the shelf.
Storage rules after opening the bottle
And so the “liquid gold” was purchased and delivered to the kitchen. Now its “usefulness” needs to be preserved as carefully as possible - improper handling can ruin the product in a few days.
Deadlines
Even professional chefs argue about this. Some argue that after two to three weeks of use, the oil begins to rapidly lose its taste and benefits. In their opinion, the product can only be stored in glass for four weeks. Further use is, at a minimum, useless, and at a maximum can be harmful to health.
Others claim that even after a month of use, a high-quality product does not lose its organoleptic and other properties. And if the composition begins to deteriorate, it means you bought a fake.
Temperature
Olive oil loves cool temperatures and should preferably be stored at a temperature of about 15°C. The maximum value is 25°C. Heat has a detrimental effect on the product. Hence the conclusion: it is impossible to place the bottle near the stove, as we are used to doing with the same sunflower oil. Otherwise, its contents will turn into useless liquid.
Place
Storing the product in the light, and even more so in the sun, means voluntarily spoiling the composition in a short time. Find a dark and cool place for it. This could be a cupboard with opaque doors, located away from the stove. Or a shelf in the pantry. You can organize a place in the cellar.
There is also controversy regarding storing olive oil in the refrigerator.
- Behind. Some believe that you can not only store the composition in the refrigerator, but also freeze it. And even if the oil has thickened and sediment has formed, everything can be fixed. After a few hours of being at room temperature it acquires its original appearance and consistency. The argument is this: refrigerator - The best way save food. And wherein the nutritional value they don't change. This means that the composition of olive oil will not be affected.
- Against. According to other experts, low temperatures are just as harmful as high ones. The cold causes the oil to thicken, become cloudy, and a precipitate may even form in the form of white flakes. In addition, irreversible chemical processes occur, as a result of which vitamins break down and some healthy fats are lost.
Tara
Oxygen is destructive to “liquid gold”, like high temperatures or light. Fats quickly oxidize and as a result, instead of a noble bitterness, we get a rancid taste and an unpleasant odor.
If you bought olive oil in a glass bottle, then simply seal the neck tightly after each use. And this needs to be done as soon as possible. It’s better to pour small portions into separate containers. It is important that the neck is narrow, so you minimize the area of contact with oxygen. For these purposes, stores even sell special small ceramic jugs.
If you bought a product in a tin, it is better not to store it in its original container. Pour completely into another container: ceramic or glass. Ideally, the glass will be dark. If not, just wrap the bottle in foil.
If, despite all precautions, the oil has lost its organoleptic properties, do not rush to throw away the bottle. Residues can be used as masks for skin and hair.
In modern supermarkets and via the Internet you can buy products that are called a real storehouse of valuable microelements and qualities. Among them is unusually healthy and tasty olive oil, which, if you know how to store it, can work real miracles in the human body. This is worth talking about, because growing and processing crops is not as difficult as preserving them without loss of beneficial properties and taste.
Why do we value olive oil?
This product of natural origin is of great value, primarily due to its excellent taste. It unobtrusively emphasizes the taste of salads, is indispensable when preparing various sauces, including mayonnaise, and is suitable for frying.
But the main thing is its healing properties. Olive oil, unlike others, can be used even for ulcers and other disorders of the food digestion process - it will not harm the condition at all, quite the contrary! Naturally, this can only be stated in relation to a real, “living” product obtained through minimal industrial processing.
It must be stored, observing all conditions, so that it does not go rancid and lose its healing power and does not turn into a completely demon useful product Low quality.
Rule 1. You should take care of the safety of the product already at the stage of its purchase
So, if the oil initially does not meet quality standards, no tricks will help.
To choose a truly valuable and useful product, you need to remember several important points.
- You can’t take it for future use, even if there is an unprecedented discount on it in the store, since it doesn’t last long.
- Before placing a bottle of oil in your shopping cart, you need to carefully read the label - the manufacturer and packer must be registered in the same country.
- The date of manufacture is fundamentally important - if the oil is more than 6 months old at the time of purchase, it is better to leave it in the store.
- It is best that the cap on the bottle is screwed on and not plugged, because tightness is one of the main requirements when storing olive oil.
- The color of the product does not depend on its quality, but solely on the variety of olives, therefore this is not of fundamental importance.
Rule 2. Shelf life: the shorter the better
Of course, this applies to all products without exception. But in the case of olive oil, this rule becomes even more relevant, because it is not so much about preserving gastronomic, but healing qualities.
So, even if, according to the information on the bottle, the shelf life of olivaoil is 2 years, you need to keep in mind that already 9 months after production it will gradually lose its usefulness. Of course, you can fry with it for a long time, but you can hardly expect healing powers from such oil.
The ideal shelf life of olive oil is 3-12 months, but up to 1.5 years is acceptable. But it should be borne in mind that the more time passes from the moment of its manufacture, the less useful it will become.
Rule 3. Oil must be provided with air-free space.
In other words, the ideal option for its preservation is maximum tightness. The fact is that, entering into a chemical reaction with air, the oil begins to gradually oxidize. As a result of this, by the way, completely natural chemical reaction, an unpleasant bitter taste appears in it. In addition, olivaoil is a strong absorbent, that is, it can absorb strong odors, while losing its natural one.
If the bottle is opened, its contents should be used as soon as possible, maximum within a month. And, of course, the vessel must still be properly closed during this entire time.
Rule 4. Light is the enemy of olive oil
Those who often buy olive oil could not help but notice that the most expensive and high-quality varieties are sold in dark glass bottles or tin containers. Of course, this is not accidental: sunlight causes unwanted chemical reactions, which is why the product quickly loses its quality.
With this in mind, it is best to keep it away from light, including artificial light. To the question of where to store olive oil, the answer is clear: in a dark and cool closet.
Rule 5. Attention to temperature conditions
There is an opinion that it is best to keep a bottle of magic oil in the refrigerator. However, this is a dangerous stereotype! The ideal temperature for this product is 12-16 degrees Celsius. True, if the temperature suddenly rises to 25 degrees, this will not lead to its deterioration in the same way as a decrease to 12 degrees, but frequent heating and cooling is harmful to it. Moreover, staying in the refrigerator!
By the way, as a result of forced sudden cooling, sediment may appear in the bottle. But there is no need to worry about this, because this is additional confirmation of the high quality of the product. In addition, if the oil is warmed to room temperature, it will disappear, but the oil itself will not lose its healing qualities. However, such temperature “experiments” should also be kept to a minimum.
Now, knowing how healing olive oil should and should be stored, we will be able to extend the period of its consumption naturally. The main thing is to protect the precious glass bottle from air, light and temperature fluctuations and not go into excessive savings. It is better to buy less oil, but do it more often.
0Fans of a healthy lifestyle and proper nutrition Sunflower oil has long been replaced by olive oil, despite the significant difference in price.
The golden viscous liquid not only gives dishes a subtle aroma and taste, but also makes the product extremely healthy.
Olive oil is successfully used in home cosmetology, both in pure form and in combination with other products. However, all useful and healing properties Products are quickly lost if storage rules are violated.
Olive oil has been known since ancient times; it is especially revered in the Mediterranean, where, perhaps, not a single dish can do without it. In our country, it began to be used in cooking not so long ago, but is gradually winning the hearts of consumers.
The birthplace of olive oil is Greece, where it is extracted from the fruits of the olive tree. There are 3 types of products that differ in taste and beneficial properties:
A product obtained from the highest quality fruits by cold pressing. Preserves all the healing properties, taste and smell of fresh olives.
- Fine virgin olive oil.
Cold pressed product obtained from low quality olives. It has a less pronounced taste and smell, but retains all the properties of the fruit.
- Olive oil.
Refined product with the addition of cold pressed oil. It has no characteristic taste or smell and can be used for frying.
Which of these types to purchase depends on your financial capabilities and the purpose of the purchase: for salads and internal consumption, an unrefined product is suitable, for frying only a refined product.
Olive oil has a subtle aroma that enhances the taste of many dishes. However, he is appreciated not only for this. It is rich in vitamins, polyunsaturated acids and minerals. Regular use of this product, even in small quantities, has a beneficial effect on the human body:
- destroys cholesterol plaques;
- strengthens large vessels and small capillaries;
- lowers glucose levels;
- normalizes blood pressure;
- protects the mucous membrane of the stomach and intestines from the effects of hydrochloric acid, heals damage;
- improves digestion;
- increases metabolism.
Women value the oil for its ability to intensively moisturize the skin when used externally.
Criteria for quality oil
Due to high demand and cost, olive oil is often falsified; to avoid purchasing a fake, you need to carefully study the information on the label: it must be produced and packaged in one country.
A quality product should not contain flavors, preservatives or other impurities.
- Best before date.
Of all the packages of oil, it is better to choose one that was made no more than six months ago.
- Volume.
It is better to purchase the product in a small container if you do not plan to use it in large quantities.
- Smell.
Some retail outlets sell oil on tap. Before purchasing such a product, you need to taste and smell it. An unpleasant odor and bitter taste are a sign of a spoiled product. Too intense an aroma is a sign of the use of flavorings.
You should not pay attention to the color; it can be from greenish to light yellow. The shade depends on the variety and ripeness of the olives, the method of processing and the place of growth.
How to properly store an open jar of olive oil
In the store, the oil is stored at room temperature in a sealed container. In this form, it retains its properties for up to 36 months in a dark glass package, and in a tin can for about a year, but after opening the shelf life is noticeably reduced.
After opening the original packaging, experienced chefs advise using the product within 1-2 months. The period is the same for all types (unrefined and refined) natural olive oil.
However, the product may deteriorate much earlier if storage conditions are violated:
The optimal storage temperature for olive oil is from 10°C to 17°C. Under such conditions, the product retains everything beneficial features allotted time. In a warmer room, the process of decomposition of fatty acids accelerates.
You can store the bottle on the refrigerator door, but in this case flakes will appear in it and settle to the bottom. This will not reduce the beneficial properties - the product will be completely restored in the heat (if you do not use shock defrosting in hot water or at the battery). Such a procedure will take up a lot of free time, and frequent temperature changes will accelerate the deterioration of the oil.
- Lighting.
Under the influence of sunlight and artificial light, vitamins and phenolic compounds that have antioxidant properties begin to break down.
According to recent studies, a third of vitamin E is destroyed within a year when the container is kept in a lighted place. Olive oil should be protected even from short-term exposure to ultraviolet radiation and lighting.
- Tightness.
Upon contact with air, oxidation of useful substances begins, and essential oils, giving a delicate aroma, evaporates. After some time, the product becomes bitter. In addition, the product absorbs surrounding odors, which also spoils the taste of the finished dish.
- Humidity.
Humidity in the room does not greatly affect the quality of the olive oil if all requirements are met, but it can ruin the container or lid itself, so the humidity level should be low and constant.
Choosing a container
In stores, olive oil is found in glass bottles or cans. Most housewives continue to store the product in them after opening, but there are more suitable containers. They meet the following criteria.
- Volume.
It must correspond to the quantity of the product, since the air remaining in the container changes the properties. It is recommended to pour olive oil into small bottles of 100-200 ml so that the contents are enough for several times.
- Material.
Containers made of dark glass, high-quality ceramics or stainless steel are suitable for storing olive oil. When liquid comes into contact with metal or plastic, a chemical reaction is possible that can ruin the taste of the product.
- Form.
A cone-shaped container with a very narrow neck is considered ideal, which will ensure minimal air penetration inside.
- Tightness.
The lid should seal the container tightly, ideally it should be threaded. Natural cork is also suitable, but it tends to react to external humidity, which makes the container conditionally airtight.
Where to store oil at home
Optimal storage conditions: constant temperature and humidity, no sunlight. At home, several places meet these criteria:
- Kitchen cabinet with opaque doors.
It is advisable to choose one that is located away from the heating and stove. Suitable for storage small quantity product after opening the original packaging.
- Storage room in the apartment.
- Basement or cellar in a private house. Suitable for storing large volumes
oil or unopened product.
How long can oil be stored in glass and tin containers?
The shelf life of olive oil does not depend on its quality; refined and unrefined products retain their beneficial properties and taste for the same amount of time.
In a factory container made of metal, the product does not deteriorate for 12 months; in glass, the period increases to 2 years. These rules apply if several conditions are met:
- constant temperature not higher than 17°C and not lower than 12°C;
- dry air;
- dark room.
Olive oil is certainly a tasty and valuable product. In order to make the most of its beneficial properties, you should not buy it for future use in large quantities, because even in a closed container it can become unusable if you do not use it for 1-2 years.
If the expiration date comes to an end, or it begins to change its properties, it can be used for other purposes:
- add to face and hair masks, moisturize the body;
- mix with fresh herbs, garlic and freeze in small portions. You can use such cubes when preparing salads;
- freeze in small ice cube trays and use to wipe your face;
- for making handmade soaps and shampoos.
You can add aromatic spices to a product whose shelf life is coming to an end, or whose characteristic odor has begun to disappear: basil, oregano, mint, garlic. The herbs will transfer their aroma to the oil. Olive oil enriched in this way should be used within 7-10 days.
Olive oil can enhance or enhance flavor ready meals and increase their benefits to the body. These properties last for a month after opening, so there is no need to skimp on the product. The sooner it is used, the better.