Anyone who uses olive oil regularly knows that this liquid gold is not only a seasoning, but also a fragile product. How to store and use olive oil is therefore essential to get the best out of each bottle. Olive oil is sensitive to light, air and heat, factors that can quickly degrade its quality. A well-preserved oil retains not only its rich flavour, but also the nutritional value so characteristic of this Mediterranean ingredient.
Therefore, always store olive oil in a place where sunlight has no chance and where the temperature remains stable. Think of a closed kitchen cupboard, far from the cooker or other heat sources. Dark glass bottles offer the best protection from light, while a tightly sealable cap prevents air from affecting the oil. These simple points of attention make a big difference to shelf life.
An important step in how to store and use olive oil is recognising freshness. A good olive oil smells fresh, slightly spicy and fruity. As soon as you notice the smell becoming stale or reminiscent of wet cardboard, chances are the oil is oxidising. You also notice the difference in taste: fresh oil tingles a little on the tongue and has a slight bitterness. With spoilt oil, that lively character disappears and a flat, sometimes bitter aftertaste remains.
The colour is usually golden yellow or light green, depending on the type and variety of olive. Does the oil suddenly become darker or cloudy while you keep it in a constant place? Then it's time to take a critical look at shelf life and fragrance. Checking your oil regularly will ensure you are working with a quality product every time.
One of the best aspects of olive oil is its versatility in cooking. Those who know how to store and use olive oil can vary endlessly. In cold applications, the flavour comes out strongest. Think of a simple dressing of oil, lemon juice and salt, or a drizzle over grilled vegetables or burrata. For lovers, fresh bread with olive oil and a pinch of salt is often a festive appetiser in itself.
Olive oil also comes into its own in hot preparations. Roast potatoes or aubergine for a crispy crust with soft insides. Use the oil as a base for tomato sauce or as a glossy coating on a freshly baked pizza. Be careful not to heat the oil too hot to preserve the flavour. In Mediterranean cuisine, such as in Puglia, olive oil is used daily in these ways - not only for its flavour, but also because of its healthy fats.
How to store and use olive oil often becomes clear only when you really get to know the oil. Each bottle, each harvest and each application requires a different approach. By tasting regularly and consciously using the oil in your dishes, you develop a sense of quality and combinations. You learn which oil is powerful enough for a spicy pasta, and which is just mild enough for a dressing with grilled fish.
In our webshop you will find different varieties of extra virgin olive oil, straight from the heart of Puglia. Each variety has its own profile, suitable for specific uses. Want to know more about the origin and processing of our oil? Then feel free to visit the about us page.
By paying attention to preservation, use and variety, you get the best out of every drop. That way, olive oil becomes not just a regular ingredient, but a culinary ally in your kitchen.
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