Extra virgin olive oil has only one main factor that causes it to go bad, and that is rancidity: old or rancid olive oils (often characterized by a crayon-like taste) are the result of improper storage and exposure to damaging light, heat, or air.
What does it mean for an oil to be rancid?
An oil becomes rancid when its unsaturated fatty acids oxidize or decompose under the effect of light, air, and heat.
As a result, a series of chemical reactions occur that can generate compounds with an unpleasant odor and altered taste.
Rancid oil:
- may have a pungent and unpleasant odor
- a bitter or acrid taste
- may contain substances harmful to health such as aldehydes and peroxides that form during the decomposition of the oil
These scenarios never occur in a mill like Frantoio D’Orazio, which follows essential rules and regulations.
How to avoid bad oil
When purchasing, consumer attention must be at its maximum; here are some tips to avoid ending up with poor quality oil:
- always look for EVOO sold in UV-protected glass bottles (like Brightland) that protect olive oil from the enemy of freshness: light. For example, at Frantoio D’Orazio, we store our quality EVOO in dark glass bottles or in tin bottles with a designer line that light cannot penetrate.
- Read the label carefully: you will find the words “extra virgin,” the place of origin, and who produces it.
- Light, pure, and refined refers to processing that removes flavor and nutrients.
Does extra virgin olive oil have an expiration date?
The expiration date is usually considered within 18 months from the bottling date, and it establishes the period during which olive oil maintains its flavors, aromas, and nutritional characteristics.
Although it is absolutely safe to consume olive oil after its expiration date, from that moment on, the producer does not guarantee that the product will retain all its organoleptic properties as they were at the time of bottling.
How to recycle oil
Is it possible to reuse extra virgin olive oil for frying multiple times?
Assuming that every chef or cooking enthusiast will have their own theory, from the point of view of oil properties, if we are careful to use it properly for frying, we can reuse it with all guarantees.
Oil, if used constantly at a temperature of 180°C, can be reused for a maximum of two times if filtered beforehand and frying residues are removed.
How to reuse expired oil
Oil that has been expired for a long time or has not been stored well will no longer be suitable for cooking, but it can be reused in a few ways:
- to polish furniture: an excellent natural choice to polish all types of wooden furniture and enhance their appearance, especially if they are olive wood furniture. It can also be used to polish wooden cutting boards; just mix old olive oil with lemon juice and work it onto the surface using a microfiber cloth
- eliminate squeaky doors: greasing the hinges should make that creaking sound disappear in no time! Just be sure not to use too much; a few drops per hinge will be more than enough
- bring leather jackets, bags, or belts back to life: oil is an excellent conditioner for these materials and will help them last longer. How? Grease a clean microfiber cloth and gently wipe it over the leather
- for gardening activities
- as shoe polish
- as a lubricant and fuel for lamps
- not everyone knows this, but it can also be a great ally for removing paint traces and for removing chewing gum or adhesive residue
How to dispose of old olive oil
Olive oil, like other cooking oils, should never be poured down the drain or thrown in the trash.
The simplest method for disposing of used olive oil is to put it in an airtight, unbreakable container before disposal or take it to a waste recycling point.
How to clean an olive oil bottle for recycling
Before attempting to recycle a cooking oil bottle, ensure that every drop of oil has been safely removed from the container.
Here are some tips:
- to collect any large amounts of residual oil, turn the bottle upside down onto a paper towel
- you can use a solution of baking soda, dish soap, and vinegar to fill the container
- put the lid on the container and shake it to distribute the components evenly and absorb any excess oil (mixing with water is not a good idea)
- throw paper towels and other absorbent items used into non-recyclable trash
- rinse the container in the sink once it is empty and oil-free
What Frantoio D’Orazio does to delay oil oxidation
Our Apulian oil mill takes some precautions to slow down oil oxidation:
- in the tanks where we store oil for packaging, we inject inert nitrogen gas: being heavier, oxygen escapes
- in the tin bottle bottling line, we repeat the nitrogen injection, which with the closure remains in contact with the oil until the bottle is opened
The goal of using nitrogen is precisely to remove oxygen, one of the main factors contributing to oil oxidation.
Rules for caring for extra virgin olive oil
Here are some dos and don'ts for caring for extra virgin olive oil.
We recommend that you:
- store olive oil in a cool, dark place, such as a cupboard or pantry;
- use small decanters or containers for table use rather than a large container or bottle: especially when oil is purchased in large quantities (more than 5 liters), we advise you to immediately transfer it into smaller, ready-to-use bottles;
- make sure to keep the cap tightly closed when not in use.
To avoid, however:
- storing olive oil next to or above the stove or other heat sources: heat will also affect a dark bottle or tin. We also advise against other places like the top of the refrigerator, which is often warm due to the components working to keep the inside cool;
- leaving a spout on the bottle if the opening cannot be sealed: this would allow continuous exposure to air and promote oxidation leading to rancidity.
Discover all the quality extra virgin olive oil products available in the wide selection of our shop.
