Olive oil is a very essential element that you can find in almost all the kitchens. Some people used it for their salad dressings, while others apply it to fry something. In addition to it, olive oil has also some role to play in the field of cosmetics. For instance, when the oil isn’t stale, it may be applied as the remover of your makeup; or, it may also be used as face mask while blended with coconut oil. Besides, the oil also works well as the nail strengthener.
Thus, you have perhaps realized that this oil has multiple purposes. But, the main issue is- Does olive oil become spoiled over time? Many people have tried to find the answer of the question- How long does last their olive oil? Here some facts will remove all the queries about the rancid olive oil, which is good for no purpose.
The factors that cause the spoilage of oil
The smell or taste of olive oil may be best, while it remains fresh. However, it may turn out to be rancid due to several factors, such as, temperature for storage, exposure to sunlight and air, and the presence of some natural antioxidants. Even if your olive oil is of very high quality, it has the potential to be rancid sooner or later.
All standards of olive oils consist of a little quantity of the saturated fatty acids, which become hardened, if you keep the oil in the fridge. The level of this solidification depends on how much fatty acid is present in your oil. Obviously, this amount depends mainly on types of olives that have been utilized to manufacture the product. It also depends on the place, where these olives have been cultivated. Remember that the solidified state never denotes freshness, transparency, taste, virgin status, or the parameter of some other qualities.
Be aware of the spoiled olive oil
While you invest some money on good quality olive oil bottle, you have to recognize that product. But, there are several factors, which affect the quality of your olive oil. In general, there are some signs, which help you to differentiate the best olive oil from the worst one.
Rancidity – The oil, taken out from olives is much perishable. However, it may remain fresh for only twenty four months from the packaging date. But, the best sign of the freshness of olive oil is to follow the date of harvesting that may inform you about the time of manufacturing the oil. Thus, your foremost step is getting olive oil, which has been harvested recently.
Olive oil may become stale very slowly, but the bottle of oil, if left out, the content remains exposed to air and sunrays. If you open and close the bottle very often, the oxidation will allow your oil to become stale very fast.
Again, you may find that extra-virgin oil, extracted from olive, consists of chlorophyll, which enhances decomposition. As a result, the oil becomes moldy more quickly than that of the semi-refined oils. You may get the smells of putty or crayons.
Fusty Oil – This condition of olive oil is found while olives are left for long time prior to their milling and it leads to fermentation. Fusty tastes are familiar in most of the olive oils. If your oil releases some fermented smell, (like the smell of damp socks) you may throw it away.
Moldy Olives – When olive oil seems to have musty taste, it is possibly because it has been manufactured from some moldy olives, which is a rare defect of olive oil.
Vinegar or wine flavor – While the tang of your oil appears to have the undertones of vinegar or wine, it is perhaps for the reason that the olives endure fermentation and this causes the undesirable, sharp flavor.
Commercial olive oils that contain flavors may have other components, which will turn out to be rotten in due course, and they need refrigeration. Thus, you have to follow and interpret the labels of your product carefully, while you are buying flavored oils.
Besides, you may also check the color of your olive oil, by swirling the jar. The color of rancid product is brighter yellow.
Tips to keep olive oil completely fresh
You have perhaps bought olive oil of the best brand. But, your way of storing it at your home may affect the oil’s shelf life. The best option for maintaining the condition of your olive oil is to keep it in the original container that is air tight. Place the container in any cool dark site, such as, pantry. Dark site is good option as the light may surely oxidize fats, present in oil.
To ensure more protection of olive oil, you may better put little amount of astaxanthin into your oil container. You can buy astaxanthin that is much powerful antioxidant. Only pierce it and press the capsule to your oil. The good fact about utilizing astaxanthin is that this is generally red. Thus, by seeing the color, you may find that the oil has still astaxanthin. If your olive oil begins to have pale color, then it is the time to discard the product.
In general, olive oil may be in the best condition within one year of its harvest. The bottle, if not opened, the products last for almost twenty four months from the time of harvesting. Oils, which contain more peppery and bitter taste, have much higher content of polyphenol. Such oils may usually be superior to the oils, manufactured from any ripe olive that have soft savor. The latter one must be utilized within 6 months or one year. There are some more instructions for you to preserve the olive oil-
- Buy the smaller bottles instead of the larger one in order to get the freshness. It is very easy for you to consume the oil within short period and avoid the rancid state.
- Replace the lid right away after every pour
Thus, you have to remember the ways of keeping your olive oil fresh and use it before the expiry date. Still, many people ask- Will the expired oil hurt us? In fact, the oils may be used up to a certain number of days after the time limit. However, it depends highly on the quality of your oil and the presence of some polyphenolic compounds in the oil. This polyphenol substance of oil makes the product to be valuable for your health as it can hold up the degenerative procedure of your body. Thus, the oil that has a higher amount of polyphenols may stay fresh for longer time that the one that contains lower polyphenols.