How can you tell if olive oil is fresh?

Answer 1

"Olive oil is really the fruit juice of the olive. Since it is fresh fruit oil its quality and taste will deteriorate over time. In order to reap the benefits that fresh oil provides you should use it within a year of production. High quality olive oil will not become rancid after a year, but it will have lost much of its nutritional value. This is where it becomes important to know the crush date of the olive oil you plan to purchase. Many times you will find a "use by" date on bottled olive oil, but this date isn't really helpful. The most important date to know is the crush date. If you know this date you can be confident you are purchasing the freshest oil possible. Another factor in retaining the freshness of olive oil is storage. The 4 enemies of olive oil are heat, light, air, and time. Storing olive oil in dark glass bottles, away from heat, opening the bottle only when you're ready to use it, and using the oil in a timely manner are all ways to ensure your olive oil will retain its freshness. "

Answer 2

you're supposed to use olive oil up within four months of the day you opened it, and to keep it fresh longer, you should store it in a cool dry place out of the sun light, as that is what will spoil it.

Answer 3

"Sometimes the terms used to define olive oil can be pretty confusing. Sometimes these terms are intentionally misleading for the purpose of marketing. The IOOC and USDA have developed some rules and regulations to try and protect consumers. Here are some terms that will be helpful when deciding what olive oil to buy.

1) Extra Virgin Olive Oil (EVOO) comes from virgin oil production only. That means the olives were crushed only once. It contains no more than 0.8% acidity and is judged to have superior taste. Extra Virgin Olive Oil accounts for less than 10% of the olive oil produced in the Mediterranean.

2) Virgin Olive Oil is produced by physical means with no chemical treatment, has an acidity level of no more than 2%, and is judged to have a good taste.

3) Oils labeled as Olive Oil or Pure Olive Oil usually are a blend of refined and virgin production oil. Over 50% of the oil produced in the Mediterranean area is of such poor quality that it must be refined in order to produce an edible product. No solvents are used in extracting the oil, but it has been refined with the use of charcoal, other chemicals, and filters.

4) Olive Pomace Oil is refined olive production possibly blended with some virgin production oil. It is fit for consumption, but cannot be described as simply olive oil. It's rarely sold in retail. Often, it is used for certain kinds of cooking in restaurants.

5) Refined Olive Oil is obtained from virgin olive oils by refining methods using charcoal and other chemicals and filters. Olive oil is refined in order to eliminate a high acidity level and/or organoleptic defects (bad taste and smell).

6) Lampante Oil is not suitable as a food because it is usually made from olives that are spoiled or insect infested. Lampante is a term referring to lamp oil. It must be refined before it can be consumed. After refining it is known as A-Refined or Refined-A olive oil. Strictly speaking, it isn't olive oil at all. It is used as the primary ingredient for a product sold as "Pure Olive Oil".

When all is said and done, Extra Virgin Olive Oil will deliver the best taste while maintaining beneficial nutrition and antioxidant levels. "

Answer 4

Keep it tightly capped, in a cool, dark area, but not in the refrigerator. A cabinet that is not near the stove is the best place.