There is nothing more delicious and healthy than extra virgin olive oil. It is rightly called one of the seven wonders of the food world, thanks to its amazing flavor and health benefits. Olive oil contains several antioxidants as well as fats healthy for heart. While olive oil is a popular kitchen staple, many people still don’t know the right way to use it. Here are some of the most common faux pas that people make when cooking with extra virgin olive oil:
Mistake #1: Storing your olive oil in clear glass or plastic jars
Sunlight and oxygen are two biggest enemies of extra virgin olive oil. That is why you should never use clear glass or plastic jars to store your oil. Olive oil tends to get rancid when it comes in contact with light and air. Always choose glass bottles which are dark brown or dark green in color so that the quality of your olive oil is preserved.
Mistake #2: Storing your olive oil close to a heat source
You should never store your olive oil near a direct heat source. When extra virgin olive oil is exposed to heat, it causes the polyphenols, which is a type of antioxidant, to degrade and hamper the flavor of the olive oil. The best place to store it is in a pantry cupboard and not above your stove or on your windowsill.
Mistake #3: Judging your oil by its color
Remember that the color of olive oil is absolutely no indication of its quality. It is only a cue to indicate when the oil was harvested.