5 mistakes you make when buying olive oil

Since ancient times, olive oil has had a special status. It is used to this day in religious ceremonies and serves as one of the symbols of the Olympics. The beneficial trace elements of good olive oil have a beneficial effect on human health, in particular, they help to strengthen the cardiovascular system, improve digestion and help prevent the development of cancer. Gourmets from all over the world are genuinely jealous of the inhabitants of the Mediterranean countries, who often use fresh olive oil in their cooking.

And so you decided to fork out and buy a high quality olive oil (EVOO or VOO). But improper storage or use can ruin the healing properties and excellent taste of this wonderful product. Let's find out how to properly handle olive oil.

Container

Oxygen and sunlight are the fierce enemies of premium olive oil. Do not buy olive oil in plastic or clear glass containers. After the air and light touch the oil, it starts to turn rancid. To preserve the excellent properties of olive oil, choose glassware in dark green or dark brown colors.

Storage

Heat from a stove or direct sunlight can degrade the polyphenols and impair the flavor of the oil. Store it in the closet, and not on the windowsill or near the hearth, as a large number of hostesses do.

Colour

There is no need to draw parallels between the color of the oil and its quality. This is the typical consumer's mistake. The color only indicates when the olive tree was harvested and pressed. The color can range from bright green to soft yellow-gold. Don't judge the poor quality of an oil just by the fact that its color is different from your expectations.

Preparation

High-temperature cooking destroys the beneficial antioxidants in the oil and negatively affects the flavor of the food. Olive oil is not suitable for any cooking method that involves temperatures exceeding 180 ° C. In general, try to add oil to ready-made meals or salads without pouring it into the frying pan.

Suitability

Modern cosmetologists, as well as ancient beauties, use olive oil as a body cleanser. Nutritionists recommend a moderate consumption of olive oil to all people who care about their health. But the rejuvenating and cleansing properties of the body are inherent only in the oil that did not have time to get dusty on your shelf. Olive oil should not be stored beyond the normal 12 months shelf life. Otherwise, you run the risk of stumbling upon an unpleasant bitter taste, and there will be no talk of health benefits at all.