Proper storage of cold-pressed vegetable oils
Proper storage will keep the product fresh and healthy for the body.
During storage, the oil undergoes oxidation, which causes loss of quality, taste and aroma. This is due to exposure to air, heat and light. Therefore, in order to maintain freshness and quality, oil should be stored in a cool, dark and dry place.
– Store the oil in a tightly closed container in a dark place. Light causes rancidity and loss of useful properties.
– Store the product in a cool place, at a temperature not exceeding + 25 °C. For long-term storage, avoid heat sources such as stoves, ovens and radiators. Heat accelerates oil oxidation and shortens its shelf life.
– Keep the product in the refrigerator after opening. This will preserve its beneficial properties after air enters during opening and protect it from rancidity.
When choosing a product, you should focus on technical characteristics, such as composition, production method, shelf life and price. Cold-pressed oil has a higher degree of preservation of nutrients compared to hot-pressed oil. In addition, the choice should take into account the purpose: cold-pressed oils are best for salads and dressings, side dishes and pastries, marinades and sauces.
How can you tell if the oil has gone bad?
Oil that has gone bad or rancid has a specific smell and taste that is different from fresh oil. In addition, rancidity can cause discoloration. If the oil acquires an unpleasant odor or taste, do not use it for food.