Olive Oil. Or is it EVOO (extra-virgin olive oil)? This all-purpose cooking oil has different names depending on who you talk to.
No matter what you call it, this oil is prominently featured in many recipes. It’s the go-to oil these days, heavily touted for its nutritious elements and versatile uses. Italian, Greek and Mediterranean cuisines use olive oil as a vehicle for a majority of their famous dishes.
Bottom line: Olive oil is da bomb. But there are a few tricks of the trade for keeping it fresh and long lasting so you can enjoy its many benefits to the absolute fullest.
How to Store
Olive oil’s properties deteriorate when exposed to light, air and heat. To avoid this, follow these tips:
- Don’t store olive oil near the stove.
- To avoid any light affecting the oil’s properties, store in a dark, cool pantry (or even in the refrigerator if you don’t use it often). Additionally, try to pick an oil bottle with dark colored glass so light doesn’t seep in.
- Many of us buy in bulk, but if you are lugging home a giant container of oil, do as the Romans do and pour into a smaller glass bottle with a pouring spout for easy access.
One final tip for preserving the smooth flavor of olive oil: Throw out any oil you’ve had more than a year. At the rate I use it, I barely have a bottle of oil for more than a month – but still worth noting.