Extra virgin olive oil refers to olive oil with acidity not exceeding 0.8, and extra virgin olive oil with acidity not exceeding 0.8 is the best quality olive oil.

Extra virgin olive oil is an oil product directly made from olive fruit by mechanical and physical methods (including washing, decanting, centrifugation or filtration, but excluding high-temperature heating and leaching with organic solvents). Without refining, it is rich in various original nutritional components of olive fruit and has high nutritional quality.

Storage method of extra virgin olive oil

Because light, oxygen, metal ions, moisture and other factors will accelerate the rancidity and oxidation of oil, extra virgin olive oil should avoid strong light, high temperature and high humidity during storage, and choose a cool and dry place without direct sunlight. The domestic kitchen space is generally small and the temperature is relatively high, especially near the cooker.

Therefore, extra virgin olive oil is not suitable to be placed near the stove and in the kitchen with direct sunlight, and other oils are also suitable. It is normal that extra virgin olive oil will solidify or precipitate to some extent when the ambient temperature is low in winter.

Extra virgin olive oil is exposed to air after unsealing, and gradually oxidizes to produce peroxide. The longer it takes, the more it accumulates, and it will also produce an unpleasant smell. Therefore, it should be used up as soon as possible after opening, and it can also prevent the loss of some antioxidant nutrients. Extra virgin olive oil that has been unsealed but may not be used for a long time can be stored in the refrigerator. ?