Checking the Quality of Olive Oil: Indications on How to Determine its Freshness and Edibility

Even though the habit of checking the expiry date of foods is now widely consolidated, olive oil is often overlooked. Often you don't look on the bottle for the last date on which it can be consumed. This practice should, on the contrary, be an integral part of a correct attitude towards our diet. Indeed, olive oil, such a significant product in many cuisines, and particularly in the Mediterranean diet, can lose its properties if not used by the expiration date. First and foremost, the flavor of olive oil can change significantly if consumed past its expiration date. The oil becomes rancid, losing the fresh, fruity or herbaceous taste that distinguishes it, and takes on an unpleasant taste and odor. Rancid olive oil is not only unpleasant to taste, but can also have negative effects on your health. On the other hand, the nutritional properties of olive oil can be compromised if it is stored for an excessive period of time. Olive oil is rich in monounsaturated fats, vitamin E and phenolic compounds, known for their anti-inflammatory and cardiovascular benefits. However, these nutrients tend to degrade over time, especially if the oil is exposed to light, heat and oxygen. As a result, an aged olive oil not only loses its flavor, but also its health properties. To avoid these unpleasant inconveniences, it is therefore advisable to pay attention to the expiry date indicated on the olive oil label. In general, extra virgin olive oil should be consumed within 18 to 24 months of production, while virgin olive oil and plain olive oil have a slightly longer shelf life. However, it is important to remember that the expiration date is only a rough indicator of the shelf life of olive oil. There are numerous factors that can affect its quality and freshness, such as how it is stored. For example, olive oil should be stored in a cool, dark place, preferably in a dark glass or stainless steel container. In fact, light and oxygen can accelerate the aging process, making the oil rancid before expiration. In conclusion, olive oil should not be excluded from checking expiration dates. A fresh, good quality olive oil can make a difference, not only in terms of taste, but also in terms of health.

How long does the oil last

Olive oil is known for its many beneficial properties and its culinary abilities; However, like any good food product, it has its shelf life. Olive oil keeps its basic properties intact - including polyphenols, fundamental elements for fighting aging - for a period of time ranging between 12 and 18 months from the date on which it was extracted. However, the shelf life can vary, and this depends on two main factors: the type of oil and the storage conditions. Not all olive oils are the same: there are extra virgin oils, virgin olive oils and plain olive oils, and each has a different shelf life. The more valuable oils rich in polyphenols, such as extra virgin, tend to last longer, even lasting up to 18 months from the date of extraction. Furthermore, its correct conservation is fundamental for the life of the oil. Once the bottle is opened, the oil begins an oxidation process which progressively compromises its properties. This process is completely natural, however it can be slowed down by storing the oil correctly. An olive oil must be stored at a temperature between 14 and 18 °C, away from heat sources and direct light. Furthermore, to avoid the oxidation process after opening, it is advisable to use bottles with a narrow neck and always tightly closed. What happens if the oil is not stored correctly? Simple, it loses its organoleptic characteristics more quickly, i.e. intensity, flavour, taste and aroma. In some cases, it can even present visual or tactile inconsistencies if it undergoes too rapid an oxidation process. However, it is important to underline that, even if the oil loses intensity and flavor, it still remains a healthy product for up to approximately 18 months after opening, unless it presents mold or unpleasant odors, sure signs of a poor state of conservation . In conclusion, olive oil is an extraordinary product for its nutritional and taste properties, but like all good products it requires attention and care in conservation. In fact, the shelf life of the oil does not only depend on the type of oil, but also on how we store and treat it. Let us always remember that a good olive oil is worth preserving in the correct way: with the minimum effort of correct conservation, we will have good and healthy oil for at least 18 months.

How to understand if it has expired

To determine if olive oil has gone bad, you need to refer to three key factors: color, smell, and flavor. When an olive oil is of good quality, its color can vary from a golden yellow to an intense green, depending in particular on the variety of olives used and their ripeness. However, olive oil that has a reddish tinge or an amber color can be a sign that the oil may have gone rancid. A slight color change should not be confused with a real chromatic change. If the color of the oil has become decidedly reddish or amber, it is possible that the oil has gone bad, and its use may no longer be healthy or will result in a negative effect on the flavor of the dishes. In addition to color, smell is one of the fundamental indicators that allows us to understand the quality and freshness of olive oil. A fresh, quality olive oil will usually have a fruity, slightly herbaceous aroma or even with notes of almond or tomato. If the smell is absent, very weak or, worse yet, has a pungent aroma, similar to that of rancid or vinegar, it is likely that the olive oil has gone bad. An olive oil that has lost its pleasant olive scent or has acquired an acrid odor could not only taste bad, but also ruin the taste of the recipes in which it is used. Finally, flavor is the last and fundamental element to consider when determining the quality of olive oil. A good quality olive oil will have a balanced taste, in which sweetness, bitterness and spiciness can be perceived harmoniously. If, on the other hand, when you taste it, the flavor is acidic, rancid or has an excessively bitter aftertaste, then it is possible that the olive oil has expired or has gone bad. So, to understand if your olive oil is expired, just pay attention to these three key elements: color, smell, and taste. If you experience changes or abnormalities in one or more of these factors, it is likely that the olive oil is no longer good for you to use. Always remember that fresh, good quality olive oil can make the difference in your dishes, not only from a taste point of view, but also for the important nutritional properties it provides.