Storing olive oil correctly is crucial to preserving its taste and health benefits. While it might seem convenient to keep your cooking oil near the stove, experts from gut health company ZOE warn that this is actually one of the worst places for it.
According to Professor Tim Spector and Jonathan Wolf, co-founders of ZOE, and Elizabeth Berger, a distributor of fine olive oils, exposure to light and fluctuating temperatures can negatively impact the quality of your olive oil.
Light causes oxidation, altering the flavor and reducing the oil’s nutritional value. Fluctuating temperatures, such as those near a stove, can also lead to instability in the oil.
Instead of keeping it near the stove, Elizabeth recommends storing olive oil in a cool, dark place, such as a cupboard away from windows. This ensures that the temperature remains consistent and prevents light exposure.
The type of bottle also plays a role in preservation. Dark glass bottles offer better protection against light compared to clear bottles.
Elizabeth emphasizes the importance of consuming high-quality olive oil within a year to reap its maximum health benefits. Olive oil boasts high levels of polyphenols, antioxidants linked to various health advantages, but these levels decline over time.
The Mediterranean diet, known for its health benefits, typically involves consuming olive oil within a year, reflecting the understanding that fresh olive oil provides the most potent benefits. This reinforces the importance of choosing a storage method that preserves the quality and nutritional value of this culinary treasure.
