Does Olive Oil Go Bad: How Long Does Olive Oil Last?
Legend says, there is a tree that is almost indestructible.
Even when it is cut out of its hive, new sprouts grow soon.
And when its fruits are picked up, it richly rewards its owner with oil.
It is believed and some scientific research confirms that this plant has been giving human beings its fruits for 8000 years.
Olive – Liquid Gold
Orea Europaea, an evergreen tree that grows in the Mediterranean region, is at the same time a symbol of peace, abundance, fertility, and longevity.
It was moving through the history of humanity as part of sacred rituals and everyday life, what is evidenced by the numerous passages in sacred books such as the Bible and the Koran.
Leaving behind the symbolism and its long-lasting loyalty in the service of humanity, I will try to draw close and present numerous benefits of Olive Oil as well as potential hazards.
But above all, it is necessary to touch on the topics of the correctness of olive oil that are available to us and mention the required precautionary measures when choosing.
It turns out that 4 out of 5 bottles are actually forged. We have examples in Australia, California, the United Kingdom, where the rate of falsified oil is over 50%. Not to mention that 98% of olive oil today is not truly extra virgin olive oil but rather is fake and causes negative health benefits.
Types Of Olive Oil
Edible olive oil means oil derived from olive by a technological process that excludes the use of solvents and reesterification, as well as mixing with oils of other species.
Edible olive oil is marketed as:
- Virgin - means the oil obtained from the olive oil exclusively by mechanical or other physical processes and which has not been subjected to any other treatment, except washing, grinding, decanting, centrifuging and filtering.
- Refined olive oil - means oil obtained by the processes of refining virgin olive oil that do not lead to changes in the original structure of triglycerides.
- Olive oil - means oil obtained by mixing refined olive oil and virgin olive oil.
The High Demand In The Market Opened The Door To Poor Quality
Depending on the quality of virgin olive oil, it is placed on the market as:
- Virgin olive oil - extra virgin;
- Virgin olive oil - virgins;
- Virgin olive oil - usually virgin.
Under the Virgin (virgin) olive oil - extra virgin, it means the oil of good taste and specific odor that contains not more than 1,0% free fatty acids, calculated as oleic acid.
Under virgin olive oil - virgin, means the oil of good taste and specific odor that contains not more than 2.0% free fatty acids, calculated as oleic acid.
Under virgin olive oil - usually virgin, is a good taste and smell oil that contains not more than 3.3% free fatty acids, calculated as oleic acid.
Is Olive Oil Good For Frying And Cooking?
Yes. The myth is that olive oil is not suitable for frying.
The smoke point of olive oil is around 190 C, which means olive oil is good for any thermal treatment that takes place at temperatures below this. In practice, this means that olive oil is good both for cooking and for frying.
Every type of olive oil can be used for frying, but I personally consider that you do not need to use extra virgin olive oil, but any olive oil or pomace oil.
As for cooking, frying, and other thermal treatments, as soon as the oil begins to smoke, this means that fatty acid degradation has begun. Decomposition products are carcinogenic.
Three Enemies Of Good Olive Oil: Light, Heat And Air
It is said that olive oil can last for years if you store it properly. This is not true.
When you open it, you can use it for only one year, because after that period there is not the same nutritional value composition.
Too much light can accelerate the oxidation process. If the oil is long standing, it can go bad.
If stored away from the heat source and in the dark place, the unopened bottle of good quality oil should last for two years from the date of filling.
When you open the bottle, it's best to spend it in a few months.
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Some properties share olive oil with other vegetable oils, while there are also those characteristics that are unique to it.
The high content of oleic acid protects our blood vessels and protects the body from the onset of malignant diseases. Contributes to the reduction of bad cholesterol - LDL without affecting the reduction of the level of good - HDL.
Vitamin E - it prevents oxidation of LDL cholesterol and the appearance of arteriosclerosis, and blood flows through the blood vessels of the arterial blood system smoothly. Tocopherol, as this vitamin is called, is a powerful antioxidant. It quickly binds to free radicals and thus prevents them from destroying cells in our body.
Polyphenols: in addition to the mentioned vitamin E, they have an antioxidant role, which prevents cellular aging and the formation of cancer cells.
The brain is composed primarily of fatty acids, and needs a moderately high level on a daily basis to perform tasks, regulate our mood and think clearly.
Regular consumption of olive oil reduces the risk of depression.
Reduces the risk of aging dementia and Alzheimer's disease.
Beauty Benefits Of Olive Oil
Olive oil softens the skin, makes it more elastic, gives it glow, contains vitamins A and E, and has an anti-inflammatory effect.
It makes ten shiny, hydrates and nourishes the skin.
If you have brittle nails and damaged skin, dip your nails into a little warm olive oil (squeeze some lemon juice for a smoother smell).
For a few minutes holding nails in oil, it will help you become more firm.
If you have dry and damaged lips, apply a thin layer of olive oil. It will surely help you.
For damaged and brittle hair, it is recommended that after washing with shampoo, apply a mixture of hair prepared from olive oil and eggs.
The mixture will be made from a moussed one egg mixed with 1/2 to 3/4 cup olive oil.
Leave the mixture in the hair for 30-45 minutes, covered with a plastic bag.
Depending on the condition of the hair, weekly or monthly treatment is recommended.
Scientific research has indicated that fresh extra virgin olive oil has ingredients like painkillers.
The ingredient named oleocanthal is characterized by a distinctly bitter taste and blocks the same pain-tracking mechanisms as some existing non-steroidal anti-inflammatory drugs.
The daily intake of 50 grams of olive oil corresponds to a dozen doses of painkillers recommended for adults.
Scientists conclude that regular consumption of olive oil can have the same positive effect as taking painkillers.
Despite all benefits, be careful – good oil can go bad!