Olive oil is a fresh fruit juice. It is alive, and it is fragile. If you treat it wrong, it loses its flavor and health benefits within weeks. Here are the 3 most common mistakes to avoid.
You wouldn't store a fine wine next to a radiator. Yet, we see people making similar mistakes with their "Liquid Gold" every day.
Olive oil is a fresh fruit juice. It is alive, and it is fragile. If you treat it wrong, it loses its flavor and health benefits within weeks.
Here are the 3 most common mistakes to avoid, and how to keep your NAOUAL fresh to the last drop.
1. The "Stove-Side" Storage
The Mistake: Keeping the bottle right next to the stovetop for easy reach while cooking.
The Problem: Heat is the enemy. Every time you turn on your burner, you are heating up the oil in the bottle. This accelerates oxidation, turning the oil rancid and killing the antioxidants.
The Fix: Store it in a cupboard or pantry away from the oven.
2. The "Clear Bottle" Trap
The Mistake: Buying oil in clear glass bottles because the color looks pretty.
The Problem: Light (UV rays) breaks down the chlorophyll and vitamins in the oil. This is called "photo-oxidation." A clear bottle on a supermarket shelf might already be damaged before you buy it.
The Fix: Always buy oil in dark glass or tin (like NAOUAL). If you have a decorative clear decanter, keep it inside a cabinet!
3. The "Special Occasion" Hoarding
The Mistake: Saving a good bottle only for special dinners.
The Problem: Unlike red wine, olive oil does not get better with age. It is best consumed within 1-2 years of harvest, and within 3 months of opening.
The Fix: Use it! Don't save NAOUAL for a rainy day. Pour it lavishly on your morning toast and evening salads. Your health (and taste buds) will thank you.
Respect the juice.