CONSERVATION: THE ENEMIES OF EVO OIL

An indication on how to store EVO oil, in order to keep its characteristics as unaltered as possible, can be found already on the label: ‘Store the product in a tightly closed container, in a cool, dry place, away from light and heat sources’. Its great enemies are, in fact, light, heat, oxygen and smells.

To store oil in optimal conditions, it's advisable to use suitable containers away from light and smells and in a dry and cool place: 12 °C - 18 °C, preferably around 15 °C. Below 12 °C, in fact, the oil will tend to solidify, above that it will begin its inexorable rancidity, which is why it is not recommended to keep it next to the kitchen cooker.

BOTTLING

Bearing in mind that, with the passage of time, EVO oil undergoes natural oxidation, we understand that packaging in suitable containers plays a fundamental role in slowing down this ageing process, as well as minimising changes in the sensory and organoleptic profile, even during its transport and storage, and before and during its consumption.

From the very first moment of production, an attempt is made to limit the deterioration of EVO oil by initially storing the product in hermetically sealed stainless steel tanks (Picture 1) under inert gas (argon or nitrogen), and then packaging it in tins or bottles and placing it on our tables. Whichever container is chosen, it is important to always close the cap tightly to prevent air from entering.

CONTAINERS

There are various types and sizes of containers for extra virgin olive oil and, since it needs to be stored away from light, they are mostly dark. The most common, for 3 or 5 litres, are cans and bag-in-boxes, but certainly the most widespread is the glass bottle, both for its practicality of use and for a factor related to the importance attached to the packaging and marketing of the product.

The capacity can vary, although the most common is the 500 ml bottle. The most commonly used glass is the dark one as it guarantees protection from light, while the transparent one is usually reserved for the packaging of new oil, in order to appreciate the typical bright green and cloudy appearance of freshly pressed oil.

If this type of bottle is used, it is good practice to package it in a cardboard box that protects it from light.

PACKAGING

Companies pay so much attention to packaging that it is often given even greater importance than the intrinsic quality of the product. The consumer often chooses by sight, and consequently oil packaging has also evolved so much that bottles of extra virgin olive oil have become real gift items, personalised to the point of creating an increasingly strong and recognisable identity for the product.

BUT HOW LONG DOES THE EVO OIL LAST?

The answer to this question is not immediate and must take into account many factors. In general, if stored in sealed packages and under correct conditions, extra virgin oil can maintain its organoleptic characteristics even for 15 months or more, but its aromatic and taste intensity, as well as its pigmentation, will inevitably decrease.

‘Fresh oil, old wine’: so goes a popular saying. In fact, while wine usually improves and gains in value with age, extra virgin oil is best when it is fresh. The best period in which to fully appreciate its qualities is, therefore, its first year of life. Its shelf life, however, depends not only on storage, but also on its own intrinsic characteristics.

While by law the expiry date indicated on the bottle is 18, or maximum 24 months from bottling, it should also be taken into consideration that this information does not provide an indication of the real state of the organoleptic and taste characteristics of the product contained within, but only the maximum recommended period for its consumption.

Given the same packaging and storage conditions, in fact, an extra virgin oil of high quality, medium or highly intense, with a high number of polyphenols (those responsible for the spicy and bitter sensation), free of defects, correctly stored, will probably last well over 18 months. Certainly its organoleptic characteristics will have changed over time, but it will still be able to maintain them for a long time.

On the contrary, a delicate oil that is low in polyphenols, perhaps even unfiltered, will quickly lose its characteristics and undergo a more rapid oxidation, which may even take place within a few months.

TIPS FOR FOOD PAIRING

Used in cooking or raw, as with wine also with oil, when combining with various dishes we try to achieve a balance of elements or, on the contrary, the exaltation of a particular characteristic. Depending on the result we wish to achieve, we will therefore apply either the rule of concordance or that of contrast.

For example:

• oils with a pronounced bitter component can go well with similar dishes and raw materials such as radicchio, chicory and barbecued red meat, as well as, by contrast, with dishes with a sweet tendency such as soups, creams and desserts;
• very spicy oils are suitable for giving character to traditional dishes with round, full flavours such as legume soups or full-bodied tomato-based sauces;
• delicate oils with hints of sweetness recalling white-fleshed fruit and almonds are instead excellent with white meats such as chicken and rabbit, boiled shellfish, salmon and swordfish;
• oils with vegetable hints (tomato, artichoke, grass) are very popular because they recall the freshness of olives and freshly pressed oil. Excellent in combination with a nice caprese, on a bruschetta and a focaccia enriched with summer vegetables, or on a tuna and salmon tartare, or also on a gazpacho. 

In order to be able to experiment in the kitchen, our advice is to always have at least three oils of different intensities and, in any case, when using an excellent extra virgin oil, you can never go wrong!