1, do not eat! As long as there is a shelf life, it means that toxic and harmful substances will be produced after the shelf life, and carcinogens will be produced in expired edible oil.

If you think it's a pity to throw it away, keep it as lubricating oil. The bicycle lock is rusty and won't open. The door shaft creaks when it is short of oil. You can order a little.

3. The surface of olive oil that has passed the shelf life doesn't look bad. In fact, it breeds a lot of bacteria and toxic and harmful substances, which can easily cause gastrointestinal discomfort and even poisoning, endangering health.

Extended data

Inferior olive oil has the following characteristics:

Observation: Mixed oil and fat, lack of bright luster, indicating that it has been left for a long time and began to oxidize. Light color, thin feeling, not strong, indicating refined oil or blended oil.

Smell: It smells stale, moldy, muddy, sour wine, metal and spicy. Indicates deterioration, or there is something wrong with the raw materials of olive fruit, or improper storage.

Taste: it has taste, or it has no taste at all. Explain deterioration, refined oil or blended oil.

References:

Baidu Encyclopedia: Bad Characteristics of Olive Oil