La conservazione dell'Olio Extravergine di Oliva Toscano

Conservation of olive oil

After all the care that was taken during the harvesting, pressing, storage and packaging of extra virgin olive oil, it is important that the consumer maintains the original organoleptic characteristics of the oil in the best way possible.
The oil was traditionally preserved in earthenware jars, vitrified internally.
Today it is stored in large-volume tanks, lined internally with glass, ceramic or stainless steel, at a constantly controlled temperature and with oxygen free racking or purging by an outlet at the bottom.
The essential conditions are therefore darkness, minimum contact with the oxygen in the air, and the temperature kept between 14-18 degrees C. In reality, the oxidation process that leads to rancidity can begin at the time of pressing with the reaction of enzymes already present in the olives, and continues with exposure to light or heat as oxygen becomes present in the oil. This process leads to the decomposition of peroxides already present in the oil which are the compounds responsible for rancidity. Olive oil should ideally be stored in dark glass bottles or stainless steel containers, away from light and heat sources. The containers must be tightly closed. The ideal storage temperature is 15-16 degrees C. If sediment forms, the oil must be carefully decanted to minimize its aeration.