The product we purchase must be in a dark glass bottle. We should stay away from products in transparent glass bottles and especially PET packaging. In recent studies, it has been reported that extra virgin olive oil dissolves the chemicals that bind PET packaging, these chemicals pass into extra virgin olive oil and these oils become harmful to human health. In addition, light passing through the transparent glass bottles breaks down the chlorophyll in the extra virgin olive oil, causing the oil to spoil.
Care should be taken to ensure that the packaging lid of the olive oil to be purchased has a gasket and screws, and packages with cork lids should not be purchased. Because cork-capped bottles allow air, and extra virgin olive oil that gets air (oxygen) in it will oxidize and deteriorate.
The decision should not be made by looking at the color of the product to be purchased. It should also be known that the color of the oil does not determine the quality. Oils with added fat-soluble chlorophyll or created using food coloring may mislead you.
If the product you will purchase is exposed to direct sunlight on the market shelves, it should not be preferred. Extra virgin olive oil exposed to sunlight oxidizes very quickly, spoils and smells bad.
It should not be forgotten that extra virgin olive oil should be consumed fresh; as it waits, it deteriorates and its deliciousness and health-friendly phenolic components are lost. For this reason, new extra virgin olive oil should be purchased every season. Some types of extra virgin olive oil may lose their original properties even under very special storage conditions.
Extra virgin olive oil can freeze below +4 degrees C. Extra virgin olive oils of different varieties may freeze later due to their phenolic components. Freezing of extra virgin olive oil is not considered a purity criterion.
The purchased product should be stored in a dark, cool and moisture-free environment; In the kitchen, under the counter, soap, detergent, etc. It should not be placed next to the products. Extra virgin olive oil absorbs and traps odors very quickly. The storage temperature of olive oil should be between 15 C - 22 C degrees.
The label and packaging of the product to be purchased should be checked, and products with punctured or leaked packaging should not be purchased.
Elements that damage extra virgin olive oil: Light, air, temperature, water and humidity.
