Extra virgin olive oil is a gift of nature, but to enjoy it to the last drop it must be stored well. Even the best extra virgin oil, if kept badly, loses its aromas and properties within a few weeks. At Frantoio Cesare Battisti we care about preserving its quality from milling to your table: here is our advice.
Heat, enemy number one
Heat is the main factor that degrades oil: it speeds up oxidation and alters flavour and properties. Store the oil in a cool, dry place, at a temperature as constant as possible, away from heat sources: so never near the stove, the oven or on top of the fridge, where the heat of the motor rises upward. Temperature swings, not just constant heat, also test the stability of the oil.
Light: a risk not to underestimate
Light too, especially direct sunlight, degrades the oil and penalises its aroma and benefits, because it triggers the reactions that lead to rancidity. That is why we use opaque containers and recommend storing the oil in a dark place, such as a pantry or a closed cupboard. Clear bottles left on show, perhaps on a windowsill, are among the most common and most damaging mistakes.
Air: less is better
Contact with oxygen triggers rancidity. Keep the bottle tightly closed after each use and consume it without leaving it open for too long. As the oil goes down, the air space above the liquid grows: if you have a large container, it can help to decant the oil into a smaller one to reduce its contact with the air.
The Bag in Box, our solution
For optimal storage we offer the Bag in Box: a system in which the oil is held in an inner pouch that empties without letting air in, protected by an outer box that shields it from light. In this way the oil stays sheltered from air and light, the two main enemies, and keeps its qualities unaltered for longer than a traditional bottle. It is the best way to always have fresh oil at home, even when buying a larger quantity.
With these precautions you will enjoy our oil to the last drop. Discover our selections in our shop.