Because of olive oil's high monounsaturated fat content, it can be stored longer than most other oils -- as long as it's stored properly. Oils are fragile and need to be treated gently to preserve their healthful properties and to keep them from becoming a health hazard full of free radicals.
When
choosing your storage location, remember that heat, air, and light
are the enemies of oil. These elements help create free radicals,
which eventually lead to excessive oxidation and rancidity in the oil
that will leave a bad taste in your mouth. Even worse, oxidation and
free radicals contribute to heart disease and cancer.
Rancidity
can set in long before you can taste it or smell it. Rotten oils harm
cells and use up precious antioxidants. Even though rancid oil
doesn't pose a food-safety type of health risk, the less you consume,
the better.
The
best storage containers for olive oil are made of either tinted glass
(to keep out light) or a nonreactive metal, such as stainless steel.
Avoid metal containers made of iron or copper because the chemical
reactions between the olive oil and those metals create toxic
compounds. Avoid most plastic, too; oil can absorb noxious substances
such as polyvinyl chlorides (PVCs) out of the plastic. Containers
also need a tight cap or lid to keep out unwanted air.
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