About Olive Oil
Pressed from fresh olives, olive oil is one of the most widely used oil in cooking and its health benefits aplenty. Olive oil not only reduces the risk of diabetes, but it also helps prevent heart diseases, fights osteoporosis as well as protect against different types of cancer. There are generally two types of commonly used olive oil: extra virgin and virgin. The former is mainly used for dipping and dressing, whilst the latter can be used for both dressing and for cooking.
Monosaturated fat – 77g
Polyunsaturated – 8.4g
Saturated fat – 13.5g
How long can olive oil be used after the expiration date?
Like many other food products, olive oil is safe for consumption or use even after the expiration date. Generally, a closed or opened bottle of olive oil, both extra virgin and virgin, can be used for up to 2-3 years if stored properly. The colour, texture and clarity of the product may change with age, but the product may still be safe to consume.
Further, it is also important to consider what is meant by the “expiration” date. If the label states information regarding the “time of minimum durability” (TMD) of the olive oil, then this refers to the minimum time within which the product maintains its organoleptic properties (taste, colour, odour) as defined on the label. The standardised TMD for olive oil is 18 months from the date of bottling, but beyond this time, olive oil is still safe for consumption or use.
Here are some tips to extend your olive oil’s shelf life:
- Store them in air tight containers
- Keep them in a cool, dark place such as the pantry
- Avoid placing them near appliances of high heat such as the stove or the oven
*Please note that while these are our recommendations on how to best store your olive oil, individual circumstances apply depending on the taste, odour and colour.
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