How to store Olive Oil

4.7.2019

ALL THE TIPS TO CONSERVE OLIVE OIL

From the supermarket to the table, but also to the restaurant, here’s what to pay attention to.

1 – Darkness is the best friend of the oil

Excess lighting affects the quality of extra virgin olive oil. Prevent the oil bottle from being exposed directly to the sun or any type of artificial light.

Safety

2 – Keep it cool

Temperature is essential to maintain the properties and taste of the oil. The ideal is to preserve the precious “green gold” at a temperature neither too hot nor too cold.

3 – Watch out for air currents

It is always a good idea to close, carefully, the cap after use, in order to avoid the danger of oxidation.

Genuine

4 – Watch the deadline

On each bottle the date on which it is preferable to consume oil (12-18 months) is always indicated. Usually consumption date cannot exceed 24 months.

5 – Far from impregnating odors

Like all fats, the oil works a bit like a sponge. It is therefore good to keep it away from cans of paint, very fragrant detergents, local with mold or saturated with smoke.

6 – If put outside the home, pay attention to the container

Old olive oil cruets are prohibited by law, in favor of bottles with anti-refill caps. A bottle pack of dark glass is the preferred one.

7 – Pay attention to an abnormal color 

The oil can be of various shades ranging from golden yellow to bright green, but it cannot be red-orange.

Cold pressed Olive Oil

TECHNICAL INSTRUCTIONS

For a proper conservation, you need to follow some precautions, which should be taken to avoid damaging EVO, especially if organic.

In order not to alter its nutraceutical potential, it should be remembered that both EVOO (organic EVO) and EVO is very demanding and prefer:

• To       be stored at a temperature between 14 and 18 degrees; while, it does not tolerate high temperatures or near or below zero;

• To be kept in small (maximum 500 milliliters) well-closed containers, always clean, of glass (opaque or dark), porcelain or stainless steel, in cool places and away from aromatic contamination.

Good

Although tin is a good compromise for short periods, food grade plastic should never be used.

Please, do not put EVO in contact with oxygen and for this reason do not let it remain for a long time in empty containers, even if hermetically sealed.

New Frontiers: Olive Oil DNA certification

17.11.2018

NEW TEST, NEW PROTECTION OF QUALITY

Do you remember certifications like IGP (in Italian: “Indicazione Geografica Protetta”, Geographic Protection) and DOP (“Denominazione di Origine Protetta”, Protection of Origin and Denomination)?

Now we have a new one: the DNA certification.

Indeed, in order to give the consumer guarantees that an extra-virgin olive oil is one hundred percent Italian, laboratories can perform a DNA test, directly on the product.

Everyone knows that the oil is one of the leading products of the Italian food sector, that many initiatives are dedicated to it; and today comes an extra certification.

The Italian National Center for Research (CNR) carried out a global mapping of the DNA of the various olive agricultural varieties, which researchers can compare with the fragments extracted from the oil to be certified. Thus, the consumer can obtain a guarantee of the provenance of the product, but also of the company itself.

The project was born in the province of Perugia upon request of a single farm, “Monte Vibiano Vecchio Castle farm”. The scientific survey, however, was performed by the laboratory of the Institute of Biosciences and Bio-resources of CNR in Perugia, which obtained the patent to proceed with this type of test.

The oil of the Monte Vibiano Vecchio Castle farm has now this new  DNA certification, performed by the Institute of Biosciences and Bioresources of the CNR of Perugia, where Nicolò Cultrera, CNR researcher, declared that after many years CNR managed to create a national patent for this type of oil extraction.

At the moment, there is no commercially available kits, able to simulate the same exam. Further, Nicolò Cultrera declared that CNR has succeeded in developing molecular markers of the latest generation that allow laboratories to apply the test on DNA coming from the fat matrix of olive oil.

NEW FRONTIER

The process of DNA testing on olive oil is the first worldwide molecular certification for an oil. It was announced, for the first time in the world, in the month of November 2018 at Castello Monte Vibiano Vecchio in Umbria.

The new generation test will be a new frontier of research and, at the same time, an invincible technological tool to counter the food sophistication, commercial frauds, falsification of labels and traces of origin, not only for olive oil, but for every kind of food in the future.

The owner of Castello Monte Vibiano Vecchio, Lorenzo Fasola Bologna, has declared that the test was applied, for the first time, on his own production of 15 thousand plants. In addition the DNA certification adds to the Monte Vibiano Protocol, which is used by other producers in order to olive oil, so that, after DNA certification, is both for the farm and for the consumer sure that a 100 percent Umbrian oil arrives to his table.

The company is also known for launching in 2008 the “360° Green Revolution” which has made it the first zero emissions CO2 farm in the world with UNI ISO 14064 certification.