It’s a common household ingredient, but you’ll want to make sure you’re using and storing your extra virgin olive oil correctly to get the most out of it
Olive oil is a real kitchen essential, featuring in many different dishes and cooking styles. However, it’s common knowledge that it doesn’t come cheap, with some bottles costing upwards of £10 or even more for top-tier brands.
Given its rather steep price tag, you’ll be keen for your olive oil to remain fresh for as long as possible without sacrificing its taste. But according to one cooking expert, there’s a straightforward blunder that numerous people commit regarding how they store their olive oil.
This can make it tasteless, which certainly isn’t what you’d want to drizzle over your salads, pasta or dressings.
Mimi Morley, Senior Recipe Development Manager at Hello Fresh, has warned that many home cooks continue using extra virgin olive oil in ways that diminish its most precious characteristics.
Olive oil, a vital ingredient known for its ability to gently enhance flavours and add richness to numerous meals, also contains beneficial fats and antioxidants, which may promote heart health and could reduce inflammation, reports the Express.
Proper storage is crucial, as Mimi clarified: “The difference between using extra virgin olive oil correctly with the right timing, pairing and storage and using it incorrectly can be dramatic.
“Get it wrong and the oil loses aroma, depth and freshness, which can leave food tasting flat and forgettable.”
How to make olive oil last longer
Even the most premium extra virgin olive oil will go off quickly if not stored properly, with clear bottles left in warm, bright kitchens losing their flavour before you’ve even finished them.
Mimi warned: “Oxygen and light start to break down olive oil from the moment it is pressed. Once you open a bottle, the degradation speeds up. This is why chefs often decant into smaller dark bottles for daily use and keep the rest properly sealed in a cool cupboard.”
She advised keeping your extra virgin olive oil in a dark glass bottle in a cool cupboard and leaving the main stash sealed until you need to top up, ensuring the cap is screwed on tightly or a stopper is fitted so no air can get in.
Another crucial tip to maximise your olive oil’s potential is to pair it correctly with your food.
Mimi pointed out that not all extra virgin olive oils are created equal and their flavours can vary from delicate and buttery to bold and peppery. Using the wrong style for a dish can overpower certain foods or leave others tasting bland.
“The type of olive, where it’s from, and when it’s harvested all matter. A strong, grassy oil can overwhelm something delicate like white fish, while a light, sweeter olive oil can get lost in a rich tomato stew,” she explained.
She suggested getting to grips with the differences, and using a milder extra virgin olive oil with light salads, fish and desserts, and a stronger one for grilled meats, roast vegetables and pasta dishes.
