Correct oil storage

Did you know that… the main threat to oil is oxidation?

This reaction, in fact, alters the oil’s chemical structure causing quality to deteriorate and a reduction in its multiple health properties.

In all stages of the process, we follow scrupulous procedures to preserve the oil’s qualities and organoleptic properties unaltered.

But, at home, how can oil be properly protected and stored?

Here are some tips:

  • Buy as much oil as you can consume in a year.
  • Buy containers of a size suitable for ready consumption (1-3 months' consumption).
  • Make sure the oil container is hermetically sealed before opening and, once opened, remember to close the cap each time.
  • Store your oil in a dark place
  • Store your oil at a temperature of between 13°C and 25°C
  • Keep your oil away from heat sources and from detergents, fumes or vapours generated during cooking.
  • Do not store oil in a refrigerator: the temperature of the refrigerator can help prevent oxidation, but the cold can cause the unsaturated fatty acids to solidify, reducing valuable substances such as polyphenols.

Reading the label

Like all food labels, the oil label is a kind of product identity card. It is important to know how to read it correctly.

The indications that it is compulsory to show on olive oil labels are as follows:

  • 1.

    Sales denomination: the sales denominations usable for oil categories, are as follows:
    • "Extra virgin olive oil"

    • “Virgin olive oil”.
    • “Olive oil consisting of refined olive oils and virgin olive oils”.

    • “Olive-pomace oil”.
  • 2.

    Designation of origin (only for extra virgin and virgin): the State where the olives were harvested and the State where the mill that pressed them is located.
  • 3.

    Information on the category of oil: each type of oil must be labelled with a specific wording. That of extra virgin olive oil, for example, is: 'superior category olive oil obtained directly from olives and solely by mechanical means'.
  • 4.

    Net quantity: may be expressed, at the operator's choice, in litres (symbol L or l), in centilitres (symbol cl) or in millilitres (symbol ml).
  • 5.

    Minimum durability date: the date within which the product retains its specific properties under appropriate storage conditions.
  • 6.

    Particular storage conditions: information on the correct storage of the product.
  • 7.

    Name or company name and address of the person or body responsible for marketing the product.
  • 8.

    Lot: indication of the lot is not required when the date of minimum durability is indicated by day, month and year.
  • 9.

    Nutrition declaration concerning the energy value and the quantities of fat, carbohydrates, salt, fibre, protein, vitamins and mineral salts.
  • 10.

    Harvest year: only if 100 per cent of the oil in the package comes from the same harvest.
  • 11.

    Location of the packaging plant: If the oil is packaged by a company other than the commercial department, the name of the packer need not be indicated.