A few years ago, olive oil was not so widespread as today. Now, each self-respecting mistress does not think its kitchen reserves without a bottle of fragrant oil, which is an excellent addition to any dishes and is even used in cosmetic and medical purposes. So that the olive oil did not lose its unique qualities, it must be properly stored.
1
When buying, pay attention to the production time and storage period - is usually 18 months. If the storage period comes to an end, do not buy such an oil, even if it is sold at a discount. Olive oil is much faster in disrepair than ordinary sunflower. It will be very sorry for when oil will not be used, and money, moreover, not small, will be spent on it.
2
Olive oil does not tolerate sunlight (it is oxidized and damped), so it is sold or in dark glass bottles, or in special tin tanks. If you bought oil in a bottle, then keep it in a closing locker - even dark glass will skip some part of the world. If the oil was purchased in a tin tire, you can put it on an open shelf. Keep track of storage temperature: optimal - it is 10-25 degrees. This means that the oil is not recommended to be stored in the refrigerator, nor too close near the kitchen stove.
3
Olive oil also does not tolerate contact with air. Those. If you use oil every day in the kitchen and at the same time open a bottle several times in the day, then the oil will also quickly oxidize. To avoid this trouble, take a rule to cast some part of the oil, let's say - for a week, to a smaller capacity. So you save the oil in a purchased bottle much longer. At the same time, follow the main bottle, and the oil in a small container has always been very tightly closed. Purfling oil into a small kitchen bottle, do not allow even the slightest drops of water in it. It can happen if you are her soap and badly dried. Even a few drops of water will lead to the fact that the oil will quickly oxide and turn around.
4
If after some time the oil storage you noticed a sediment in it, then it is not necessary to scare this. It is just a sign that in the production of oil it is not too thoroughly filtered. The precipitate is the smallest particles of olives themselves, of which they squeezed out oil. It absolutely does not affect the taste and consumer properties of oil, but only a little - on the appearance. Sometimes for ignorance, the hostess put a bottle with butter in the refrigerator, and after a while they see in a bottle as if half-footed pork fat. In the cold, the oil becomes thick and white flakes appear in it. In this case, get the oil from the refrigerator and put it in the kitchen cabinet. After a few hours in the bottle there will be a conventional transparent olive oil that can be used for its intended purpose.
5
At olive oil, you can fry and stew - it does not fan at all and does not drink. With it, very tasty vegetable salads are obtained. Olive oil is well added to Spaghetti, making sauce with herbs and garlic on it. Having an olive oil and fresh bread at hand, it is possible to eat perfectly. - Pour the bread with oil and a little satisfying it. Such a sandwich, especially with slices of fresh tomatoes and basil leaves, can become a full-fledged breakfast or late dinner.
We told you how to properly store olive oil. If you are going to buy it, but do not know what to pay attention to, we advise you to read our article "Olive oil - how to choose". In it you will find answers to all your questions about buying a delicious and useful product.
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