Keep the oil
Extra virgin olive oil is not stable due to the lipid nature: its qualities change with the passage of time.
The main enemies of the preservation of the characteristics of extra virgin olive oil are: 1) the temperature; 2) light and 3) oxygen. Here is some simple rules for conservation.
1. PROTECT THE OIL FROM SUNLIGHT
During its stay in the oil mill, the San Canio olive oil is optimally preserved in stainless steel silos. We also prefer dark glass containers and cans. However in the distribution of consumption the oil must be kept as far away from sunlight.
2. KEEP THE OIL AT AN AMBIENT TEMPERATURE OF AROUND 12-18° C
Are negative or too low temperatures,which cause freesing and high temperatures that cause heating. In particular temperatrures below 10° C are formed white particles:oil crystallizes. To return the oil its natural clarity it will be sufficient to return the oil to the ideal temp erature of 12-18°C.
3. AVOID CONTACT WITH OXIGEN
It is important to avoid excessive exposure to air to avoid oxidation,resulting in loss of aroma and flavor. It is therefore good to recap the bottle immediately after use. It is also better to avoid continuous pouring of oil. Similarly avoid oil rabocchi cruets with olive oil oxidated residue that would affect in a very short time the quality and taste of the oil added.
A bad oil retention produces the oxidation of unsatured fats with its increased acidity,flattening of fruity notes to rancidity and fermented.