pt | eng

Tips for conserving olive oil

Bear in mind that olive oil is obtained from the olive, where it was originally protected. Once extracted, olive oil becomes more vulnerable and sensitive to light, air and heat. We therefore recommend keeping olive oil, a perishable product, in a cool, dark location, perhaps even in a cellar. Controlling temperature and light is important because they accelerate oxidation of the product and can lead to a rancid taste.

Olive oil should be consumed within one and a half years of the bottling date and may be kept for longer periods in a fresh, dark place.

Once the bottle is opened, olive oil should be consumed as soon as possible or within no more than one and a half months. When stored, the bottle should be closed tightly. If you prefer canned olive oil, we suggest transferring the olive oil to a bottle or glass olive oil dispenser in order to avoid oxidation.

Below are some additional tips to help you savour your olive oil in the best possible way:

- Always close the olive oil container after you use it;

- Keep olive oil away from your oven or any other heat source;

- Keep olive oil in a cool and dimly lit place.

Other uses for olive oil

Besides cooking, olive oil is also used as a beauty and cosmetics product.

Thousands of years ago, olive oil was already used by women of the Mediterranean region as a moisturizer and today you can enjoy a revitalizing massage, a relaxing bath or a beauty mask prepared with olive oil.

Rich in vitamins A, D, K and E as well as other antioxidants, olive oil helps nourish the skin and minimizes the activity of free radicals, molecules that contribute to early ageing. This is why many cosmetics companies use olive oil in moisturizing creams, massage oils, soap and shampoo.

Olive oil nourishes, protects and softens, thanks to oleic acid, which reduces water loss without creating an oily feeling.