Olive oil should be consumed within two years of opening, within 6 months after opening.
Unlike olive, it can be fried. In fact, if fried, the nutritional value of the vegetables more than passed. Of course, like every oil, you must not burn the oil.
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The olive should be squeezed from the tree within 2 to 6 hours after manual collection. If it is not collected by hand, olives are wound. Quickly, because the more olives are waiting to rot and the olive oil gives a heavy taste. That was the reason for the heavy odor that came out of cooking with some olive oil.
It must be cold and dry. The temperature of the olive paste must be less than 28 degrees Celsius when it is turned into olive oil. More heat comes out of the high temperature olive paste, but the nutritional value disappears.
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The acid value of olive oil is very important. Extra virgin olive oil should be below 2% acid. Olive oil with acidity above 2% is not suitable for food, but soap is made from them.
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