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Olive oil
should be stored in a dry and cool place (10-180C)
since exposure to humidity or excessive heat degrades its quality.
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The nutritional value
is not only specified by its acidity.
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Its packaging should be environmentally
friendly and safe for
the product. EU legislation allows for PET made, tin or glass
bottles up to
5
liters.
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Beware
of the expiration date. Olive oil should be fresh. Ideal is 12
months from bottling time. Consume within 24 months from bottling
the latest.
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Packaging should possess an authenticity mark.
Expiration date must be imprinted on the glass, tin, pet or on the lid.
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Better
to add olive oil at the end of the cooking preparation. It keeps
more of its nutritional ingredients that way.
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Aromatic olive oil should have low acidity. The bottles should be
kept clean and dry and kept in a dark place.
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Salty
olives used for cooking get desalinized if washed with cold water.
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Before
cooking take its stone out.
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If you
re going to fry oil put it first in medium temperature and increase
it gradually thereafter.
