Extra virgin olive oil, unlike more refined oils, is fresh and starts to degrade immediately after production, making it essential to monitor its quality carefully.
The 'best by' dates on olive oil can be misleading, as they do not accurately represent how fresh the oil is; trusting your senses is key.
The smell of good olive oil should be fresh and fragrant, while rancid oil often has a waxy scent reminiscent of crayons or spoiled meat.
Tasting is an important test; good olive oil offers a rich mouthfeel, while rancid oil tends to taste waxy, greasy, or sour.
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