Anfore olearie greche a 2 manici, del VI secolo BC.

How to store it

The quality of extra virgin olive oil is at its best after four to six months of maturation. As it is an oil from fruit, obtained by the process of pressing , its flavour mellows so after a year and a half to two loses its intensity. It will gradually lose the sharp taste typical of new oil and also its rich and fragrant aroma. Its composition as a condiment does not change , but there is a gradual loss of many of its components, such as polyphenols , antioxidants and vitamin E and other qualities of aroma and flavour also fade over time.

With heat and the temperature changes , air and light promote the acceleration of the processes of oxidation , so olive oil should be stored in the dark in tightly closed containers, , at a constant temperature of about 13-14 ° C.

We store it in stainless steel containers that have less charm and elegance than the earthenware jars and oil amphorae of the ancient Greeks and Romans found in the waters of the Mediterranean, but that certainly ensure better hygiene and better preservation of all the sensory properties and characteristics of a new oil.

Even during transport and after purchase it is good to keep the oil in closed containers that prevent the light from entering( dark glass or stainless steel ), away from heat , preferably at a temperature of around 13-14 ° C , and in a humid environment .

It should be recognized that the quality of the oil is also reflected in its long life : its aging is due to the depletion of the antioxidants carried out by certain substances, including phenolic compounds that protect it from rancidity . For this reason, a higher concentration of natural antioxidants , along with the attention paid to storage, will define the life of the oil .