How long does olive oil keep?
22 Unlike wine, Olive oil does not improve with age. Ordinary olive oil being predominantly refined is essentially odourless and flavourless. Olive oil hardly changes, except eventually to go rancid from exposure to air. To remember what rancidity really is, its the particular smell and lingering taste of stale peanuts. On the other hand, Extra olive oil is a natural raw product. Subject to variations year to year and to changes with time, young EVO oil will be fresh and charged with aromas and flavours. As time goes by, the filtered EVO oils will mellow, becoming milder and softer but still very pleasant. Unfiltered EVO oils may develop off-smells and flavours at any time, largely depending on storage conditions, all oils turn rancid eventually. Due to the biannual bearing pattern of olive trees, olive oil is produced every other year when olives are abundant. The off years when the crop may be as little as 10% of the abundant years, table olives are made. The life expectancy therefor
Olive oil doesn’t improve with age like wine does. First, it must be said that ordinary olive oil, being predominantly refined, is essentially odorless and flavorless, and hardly changes – except eventually to go rancid from exposure to air. If you wonder what rancidity really is, just remember the particular smell and lingering taste of stale peanuts. Extra Virgin olive oil on the other hand, is a natural raw product, subject to variations year to year and to changes with time. Generally speaking, a young EVO oil will be fresh and even perky with aromas and flavors. As time goes by, the filtered EVO oils will mellow, becoming softer and milder – but still quite pleasant. Unfiltered EVO oils may develop off-smells and flavors at any time, largely depending on storage conditions. Eventually, all oils will turn rancid. Traditionally, due to the biannual bearing pattern of olive trees, olive oil is made every other year when olives are abundant. On the off-years, when the crop may be as s
Olive oil doesn’t improve with age like wine does. First, it must be said that ordinary olive oil, being predominantly refined, is essentially odorless and flavorless, and hardly changes except eventually to go rancid from exposure to air. If you wonder what rancidity really is, just remember the particular smell and lingering taste of stale peanuts. Extra Virgin olive oil on the other hand, is a natural raw product, subject to variations year to year and to changes with time. Generally speaking, a young EVO oil will be fresh and even perky with aromas and flavors. As time goes by, the filtered EVO oils will mellow, becoming softer and milder but still quite pleasant. Unfiltered EVO oils may develop off-smells and flavors at any time, largely depending on storage conditions. Eventually, all oils will turn rancid. Traditionally, due to the biannual bearing pattern of olive trees, olive oil is made every other year when olives are abundant. On the off-years, when the crop may be as small
