Olive oil contains healthy fats and antioxidants, benefiting heart health and complementing various foods. It can expire and should be monitored for quality. Signs of rancidity include an unpleasant smell resembling crayons or bad nuts, and a stale or bitter taste. Olive oil should be consumed within 24 months of harvest if unopened and three months after opening. Storing olive oil in a cool, dark place in a sealed bottle is recommended, as sunlight and heat can accelerate rancidity, thereby impacting flavor and health benefits.
Best olive oils should smell fresh and fruity, not waxy or stale. If it smells like crayons or bad nuts, it's time to toss it.
Cloudiness is normal in olive oil, so smell and taste it to determine if it's rancid. Harvest date is key; use within 24 months unopened.
Rancid olive oil won't typically make you sick but impacts flavor and may lack health benefits. Store in a cool, dark place.
Sunlight causes oxidation and rancidity in olive oil. Keep it sealed properly after each use and avoid storing next to heat sources.
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