PRESERVATION The extra virgin olive oil, produced with sound olives and at the right ripening point, maintains all its qualities unaltered for more than two years. The antioxidants which it contains, apart from being beneficial for man's health, also aid in the preservation of the oil and prevent it from becoming rancid. In order to preserve olive oil, one has to be aware of some basic principles. Firstly, extra virgin olive oil has to be preserved in an airtight container. Thus it has to be used in a reasonably short period of time, ensuring that the lid on the container is tightly closed after usage and avoiding the use of corks or metal pourers which do not allow a complete isolation. The olive oil is best preserved in a container that is simple in form and that is impermeable to oxygen. The ideal material to be used is glass or aluminium. However, such containers must also be kept away from direct sunlight, otherwise they can become overheated, thus causing the oil to decompose. Also in this case making use of aluminium or dark coloured glasses reduces this problem. But if dark coloured bottles are put in highly lighted places, they absorb a greater quantity of sunny energy and get more easily overheated, helping the degenerating processes. Even temperature is an important factor in the maintenance of olive oil. Heat can cause oxidation, which destroys the flavour. Quite contrary to what is thought, even extreme low temperatures can also cause the inactivation of certain phenols (antioxidants). Hence, the ideal temperature for its conservation is between 10- 20 °C.
FRIED FOOD Olive oil is not only optimum for serving as a salad dressing but is also excellent for frying; in fact, it is the best vegetable oil that can resist high temperature without burning. It is for this reason that it is said to have a high smoking point; this means that at a high temperature of 180 °C it maintain its integrity, and does not release poisonous peroxides and polymers, which have a damaging effect on the liver, kidneys, stomach and cardio-vascular system. Moreover, its high levels of phenol antioxidants also aid in preventing the process of oxidation during frying. A greater feeling of heaviness is only on account of the higher “greasiness” of olive oil. However, this can be overcome by placing the fried food on absorbable paper before serving.
FOOD ACCOMPANIMENTS Olive oil is excellent used plain, in salad dressings, to accompany various cooked meats and vegetables, for frying food and also in cakes and deserts. It is the principal ingredient of the “mediterranean diet”. Today, due to a better knowledge of the various olive oils available, each individual olive oil can be appropriately used for various dishes, according to its flavour, hence, enhancing the flavour of the food that it accompanies. It is for this reason that many restaurants now provide menus with oil lists, so that one chooses the most appropriate oil to accompany his meal.