| Today,
the oil produced from the traditional pressing method
is typically separated from the water by centrifuges which
are much faster and more efficient. |
The
oil that results, called "virgin" because it is
uncontaminated and unprocessed) can be labeled as "extra"
virgin if it contains less than 1% free oleic acid, and
if it exhibits superior taste, color and aroma. |
Air,
heat and light are the natural enemies of olive oil.
Before bottling, extra virgin oil is stored in a cool, dark
and dry area, at a temperature ranging between 13°-15° C
(55°-59°F). |
Similarly,
at home, olive oil should be stored in a cool--but not cold--dark
place in a tightly covered container. Stored properly,
olive oil has a shelf life of 18 months or more.
With time, the flavor of the oil will mellow. |
