Healthy Topics - Bottle Labeling
Understanding Chemical Characteristics of Olive Oils
Shelf Life of Olive Oils and Vinegars
All Olive Oils are not alike. How it is produced, its region, press date and other factors are used to determine the quality of Olive Oils. As a consumer, most of this information is just label babble - what does it mean? Why is it important?
At D'Avolio, we have compiled information that helps to explain what this means and why is it important.
Do you watch for "Sell By...." labeling at your local store? Sell By, it not very informative in describing the Olive Oil you are looking at. Olive Oil is a fruit and each harvest brings unique characteristics to the oil. Knowing when the crush date is and for Extra Virgin Olive Oils the chemical characetristics help you as a consumer much more than a Sell By date.
- All D'Avolio Olive Oils can be stored in its bottle at room temperature up to one year. Do not store in direct sunlight.
- It has a relatively long shelf life partly due to its high content of mono-unsaturated fat. light, heat, and oxygen are all natural enemies of olive oil and contribute to its deterioration. Always seal the bottle with a quality. tight closing cap.
- Olive oil turns cloudy and solidifies when it's stored in the refrigerator, but it doesn't hurt the oil and it returns to normal once warmed up to room temperature.
- All D'Avolio Vinegars can be stored in its bottle at room temperature up to three years.
- White vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used with confidence.