Hey everyone,
I've been reading up on olive oil and learned that polyphenol levels can decrease over time if the oil isn't stored properly. Light, heat, and exposure to air seem to be the biggest factors that can affect the quality. Does anyone have experience with this or know the best ways to store olive oil to preserve its polyphenols? I'd love to hear your thoughts and any recommendations for keeping the oil fresh longer.
Thanks in advance for your insights!
Great points! I've found that storage absolutely affects the quality over time. If you want to keep the olive oil with highest polyphenols in top condition, it's essential to protect it from light and heat. I also think buying smaller bottles helps, so the oil is used up before it has a chance to oxidize. Vacuum-sealing or even using a wine preserver to remove air could be a good way to extend shelf life, especially for premium oils.