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Spring Cleaning: Time to Test Your Olive Oil’s Freshness
Posted by Olivia on Wed, April 25, 2012
It’s spring cleaning time! You’ve swept under the rugs, vacuumed all the curtains, and have cleaned out every old food item from the fridge. But have you done a “spring cleaning” of your olive oil stash yet?
Believe it or not, olive oil goes bad in time, just like all other perishables. And spring is the perfect time to check in on your current supply of olive oil to test for freshness, and replace what’s past its prime.
Read on for our tips on checking for freshness in your olive oil, as well as tips on how to restock the new stuff properly. And happy spring cleaning!
Tips on knowing when it’s time to clean out the old olive oil:
· Depending on which olive oil you’re enjoying, a new bottle will last anywhere from three months to two years.
· Most of our extra virgin olive oils will run upwards of one year (to two, tops!), but if you’re like us, you go through each bottle once a month or so!
· To test your olive oil for freshness, the best way is to simply use your senses: taste and smell it. (Don’t worry, even if it’s gone bad, a small sample won’t hurt you.) If the oil has any aroma or taste of “stale nuts” or “crayons,” it’s probably past its prime. A bit of sediment occurring at the bottom of the bottle is natural, just as with unfiltered beer or wine products. You’re the best judge of freshness—so if the oil seems funky or rancid in any way, play it safe and get a new bottle to start fresh.
· Not sure how to dispose of your old oil? Whatever you do, don’t pour it down the drain, toilet, or bathroom sink. Place it in a sealable container (probably the same bottle you bought it in), and dispose of it carefully in the garbage.
Tips on keeping your new olive oil fresh:
· Store your olive oil in a dark, cool place—a cupboard, dark shelf, or shady part of the kitchen is ideal. No need to refrigerate your oil; just make sure it’s away from sunlight and any heat in the kitchen.
· For extra protection, store your olive oil in dark, tinted glasses or bottles, or even better, a stainless steel fusto. Use decorative cruet bottles for daily usage of your oils, and only pour a cup or two at a time into these tabletop pourers.
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