Olive oil expired two years, unopened can not be eaten.

Olive oil is a very healthy cooking oil, rich in unsaturated fatty acids and antioxidants. However, if olive oil has expired for two years and has not been opened, it is recommended not to consume it as it may have gone bad or become contaminated.

Olive oil loses its nutritional value and flavor when it expires and may produce harmful microorganisms and toxins. Even if the olive oil is unopened, it can absorb moisture and oxygen from the air during storage, leading to oxidization and deterioration of the quality of the oil. In addition, if olive oil is stored in unsuitable environments, such as high temperatures or in direct sunlight, this may also lead to deterioration of the oil.

In order to ensure food safety and health when it comes to olive oil, you need to pay attention to the shelf life of olive oil and try to avoid buying products that have expired. When storing olive oil, it should be kept in a cool, dry place, protected from light, and kept as airtight as possible.

Olive oil preservation methods

1, light preservation

Olive oil contains chlorophyll, especially green fruit oil is green, easy to photochemical reaction, to avoid direct sunlight, more dark bottle filling, light preservation.

2, low constant temperature storage

Olive oil is fruit juice oil, cold pressed by low temperature, rich in vitamins, squalene polyphenol substances, easy to decompose at high temperatures, should be avoided in a high temperature environment, do not put in the heater, floor heating or cooker, to the ambient temperature of 19 ℃ constant temperature is most suitable.

3, oxygen preservation

Extra virgin olive oil is very rich in physiologically active substances, it is easy to oxidize, the conditions of the oil factory are nitrogen storage. After the usual consumption at home, remember to tighten the cap and put it in the freezer of the refrigerator to avoid oxidation reaction.

4, do not use plastic buckets or iron barrels to load oil

Use plastic buckets or iron barrels to load olive oil will have the risk of plasticizer or heavy metals exceeding the standard, should be used to dark glass bottles or 304 stainless steel barrels for storage.