Healthy fat or not healthy fat?

From the strictly chemical point of view, olive oil contains 99,9g of fat for 100 g.. Out of these 14,46 will be saturated fatty acids which are different depending on the type of oil.
But the basis, as in all other oils, will remain fat. It will not turn into anything else after the expiry date, but of course with time the healthy part of it changes. Let’s see how long olive oil lasts.

Healthy fat or not healthy fat?

From the strictly chemical point of view, olive oil contains 99,9g of fat for 100 g.. Out of these 14,46 will be saturated fatty acids which are different depending on the type of oil.
But the basis, as in all other oils, will remain fat. It will not turn into anything else after the expiry date, but of course with time the healthy part of it changes. Let’s see how long olive oil lasts.

Fresh and new olive oil is always in between October and November

The harvest for the olives is between October and November and rarely – 2 weeks outside this range. To try new olive oil of the latest harvest it is worth looking around late October – November.

Still, olive oil harvesting is only once per year, so till next October the olive oil of the most recent harvest is the best and the most fresh option available worldwide.

Have you ever tried the very new olive oil of the recent harvest?

This said, there are ways to spoil the very new oil, as there are ways to prevent the older oil from losing its best characteristics. One of it is conservation method.

If the olive oil is conserved in the correct way (avoiding light, oxygen and temperatures outside of the 41 -70 F/ 5-21 C range), it preserves its quality, healthy properties and taste characteristics for about 24 months and even longer. Ideal temperature for your olive oil is 60 – 66 F/ 16-19 C.

When the olive oil is produced correctly its taste, aroma and also health benefits can remain decent for up to 3 years, while being extcellent for the first 10-16 months.

However, this is only valid for the pure juice of olives, pure extra virgin olive oil cold pressed and made full cycle according to the best practices and industry guidelines.

Expired olive oil

Unpleasant and/or strongly bitter taste of the olive oil may indicate its expiring (as a consequence, also lack of nutrition and health properties) due to incorrect conservation, or initially low quality.

If you feel unpleasant bitter taste or lack of grassy/fruity taste at all, it probably means that the olive oil is not good, at the same time the real good olive oil is slightly bitter and sometimes even naturally spicy, but not the type of bitter that the imitation would have.

These shades of taste are natural to the olives and only proves its quality in a good product.

Even after expiry date or when conserved in an incorrect way the olive oil remains a font of healthy fat and can be used as the basis for hame-made massage mix, or a home-made soap.

 

Fresh and new olive oil is always in between October and November

The harvest for the olives is between October and November and rarely – 2 weeks outside this range. To try new olive oil of the latest harvest it is worth looking around late October – November.

Still, the harvesting is only once per year, so till next October the olive oil of the most recent harvest is the best and the most fresh option available worldwide.

Have you ever tried the very new olive oil of the recent harvest?

This said, there are ways to spoil the very new oil, as there are ways to prevent the older oil from losing its best characteristics. One of it is conservation method.

If the olive oil is conserved in the correct way (avoiding light, oxygen and temperatures outside of the 41 -70 F/ 5-21 C range), it preserves its quality, healthy properties and taste characteristics for about 24 months and even longer. Ideal temperature for your olive oil is 60 – 66 F/ 16-19 C.

When the olive oil is produced correctly its taste, aroma and also health benefits can remain decent for up to 3 years, while being extcellent for the first 10-16 months.

However, this is only valid for the pure juice of olives, made full cycle according to the best practices and industry guidelines, extra virgin cold pressed.

Expired olive oil

Unpleasant and/or strongly bitter taste may indicate its expiring (as a consequence, also lack of nutrition and health properties) due to incorrect conservation, or initially low quality.

If you feel unpleasant bitter taste or lack of grassy/fruity taste at all, it probably means that the  oil is not good, at the same time the real good olive oil is slightly bitter and sometimes even naturally spicy, but not the type of bitter that the imitation would have.

These shades of taste are natural to the olives and only proves its quality in a good product.

Even after an expiry date or when conserved in an incorrect way the oil remains a font of healthy fat and can be used as the basis for hame-made massage mix, or a home-made soap.

Fresh&early harvest October 2020 olive oil from Mount Etna in Sicily

Truly limited edition, this type of olive oil has no chance to compete on quantity and price with mass production. Instead, it is all about the quality without a compromise.
Our trees grow with constant human attention and far away from intensive farming methods. Authentic olive tree varieties, no GMO, no pesticides, no chemicals, no adding of other oils. It is 100% fruit of the Sicilian land of the slopes of Mount Etna. Single and traceable origin.
We are curious to convert you into a passionate olive oil lover. Try it – and you will see the difference immediately.
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