We have seen how extra virgin olive oil is important for our health thanks to its many nutraceutical properties. To make sure these properties are maintained over time, together with the organoleptic notes specific to each oil, just follow a few simple rules.
First and foremost it is necessary to consider the nature of oil: extra virgin olive oil is a fresh product. So, if it stays in contact with the air, if it is exposed to direct sunlight or if it is stored at high temperatures, it undergoes transformation processes which result in the gradual loss of its precious properties.
In many cases, all this can be avoided by using common sense and a basic knowledge of the processes that lead to the appearance of organoleptic defects. Let’s look in more detail at the correct methods of storing extra virgin olive oil.
To conclude, the main enemy of extra virgin olive oil is oxidation. As we have seen, slowing down this natural process is not only simple, but essential to preserve all the fragrances, aromas, shades of colour and, as we’ve just discussed, the organoleptic properties which make extra virgin olive oil a treasure trove of flavour and precious properties.