Oil is a very delicate product and can be easily damaged by light, heat and odors. Light is oil’s main enemy because it speeds up oxidation. Heat damages the aromas of the oil, while strong odors can be easily absorbed by oil, altering its own aroma and flavor.
Therefore, it is necessary to store oil in cool, dry, dark, well-ventilated areas. The temperature of the oil should remain constant between 54-59°F (12-15° C) and the humidity of the storage place should be between 40-70%. Oil is best conserved in dark bottles or containers to protect it from the light.
How to serve it
Oil is one of the only products that can be paired with both sweet and savory foods. When using oil, don’t forget the basic rule of pairing: serve delicate flavors with delicate oils, and strong flavors with strong-flavored oils.
Of the numerous pairing possibilities, we suggest:
- with fish and shellfish, serve a delicate, fruity oil, like Riviera Ligure.
- with pasta, raw vegetables and salads, serve a medium, fruity oil, like Monti Iblei.
- with soups, red meat and game, use an medium to intense, fruity oil, like Toscano IGP.