One afternoon we stopped into this olive oil processing plant and got a wonderful tour. Here are some things we learned: First, virgin olive oil is cold-pressed and now-a-days, pressed in the absence of sunlight, because (take note:) light and heat can make oil go rancid (not good). Olive oil should be kept in a cool, dark cupboard, but never in the fridge. Only buy olive oil in dark glass not clear glass, and if the olive oil in your kitchen is more than a year old, it's probably time to toss it. Nothing beats fresh virgin olive oil. NOTHING!
Wednesday, November 23, 2011
Day 06... A tour of an Olive Oil pressing plant
One afternoon we stopped into this olive oil processing plant and got a wonderful tour. Here are some things we learned: First, virgin olive oil is cold-pressed and now-a-days, pressed in the absence of sunlight, because (take note:) light and heat can make oil go rancid (not good). Olive oil should be kept in a cool, dark cupboard, but never in the fridge. Only buy olive oil in dark glass not clear glass, and if the olive oil in your kitchen is more than a year old, it's probably time to toss it. Nothing beats fresh virgin olive oil. NOTHING!
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