You will need
- a container of dark glass, porcelain, stainless steel, with a glass stopper;
- - wine cellar /cooler/ cool dark place;
- aromatic herbs, spices.
Temperaturerise will not hurt your oil as the incorrect storage temperature. The ideal temperature for this useful delicacy – from + 12 to +16оС. If you have a cooler or cellar for wine and olive oil will feel great there. If not, at least, do not store oil near the stove or oven, do not put it in the fridge. Even on the refrigerator door the temperature is much lower than + 12 ° C, and therefore, some of the natural waxes in the oil will settle to the bottom of the bottle. Without much negative effects oil can withstand temperatures up to +25C.
Svatoplukovo oil contains phenolic compounds that have antioxidant properties. Light destroys these phenols. He also destroys some vitamins, especially vitamin E. Even artificial light leads to the fact that the content of this vitamin is reduced by 30% in one year (New Scientist , August 2004).
Kislorodom exposure to the air the oil is oxidized and essential oils, which we owe to the delicate aroma and taste of olive oil – evaporate. Commercial companies are pumping in industrial containers with olive oilm gaseous nitrogen, which displaces oxygen.
Will granaderia olive oil in bottles of dark glass or porcelain with high and narrow neck and a glass stopper, place them in the wine cellar or cooler is the ideal conditions for storing fragrant and useful product. If you can't provide these conditions, then choose a simple opaque containers with airtight lid and store the oil away from sources of heat, cold and light.
The term hraneniya ideal conditions, some oils may be stored up to three years without compromising taste and flavor. However, this is rare. The standard shelf life of olive oil, probably from a few months to a year. By the end of the shelf life of oil isusually starts to lose flavor. If this happens, try to aromatize. Long flavored oils are not stored, so there is no reason to make them the freshest product. But still useful, but have lost a subtle pleasant smell of the oil is ideal.
For flavoring oil is better to use dried herbs and spices, lemon peel, fresh garlic and ginger. Heat the butter in a water bath, put, for example, the following bouquet, a few sprigs of rosemary and thyme, two cloves of garlic and lemon zest. Heat the oil for 3-5 minutes more. Turn off the heat, cover and let steep for an hour. Pour through the filter and funnel into clean sterilizovanny container, store in a cool place. If you'm perfuming oil fresh herbs, then it will only be stored in the refrigerator no more than one to two weeks.