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| Tips and tricks with olive oil |
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- Always seal the bottle of oil well, store at room temperature and do not expose to direct sunlight as air, light and heat affect olive oil. As a consequence olive oil is best stored in dark vessels, for instance green or brown bottles, as these protect the oil against any unwanted oxidation.
- If stored correctly, olive oil may be kept for up to 18 months without any deterioration in aroma or taste. Unlike wine, however, it does not improve with age, but should be used while still fresh, and where possible in the year in which it is harvested.
- Never keep olive oil in the refrigerator as it flocculates otherwise. Although this is not unhealthy, it does affect the quality of the oil.
- The colour of olive oil says nothing about its quality. It may range in colour from a golden yellow to a dark green.
- Unfiltered olive oil is generally naturally cloudy first of all, in the course of time the sediment settles in the bottom of the bottle.
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