Despite the fact that oil, and especially olive oil, is something that we practically use on a daily basis, this does not imply that it cannot be spoiled. Perhaps we bought several bottles a long time ago and therefore we doubt whether or not it is in good condition. Luckily, and regardless of what the label tells us, there are several ways to know what the state of our oil is, and specifically, I want to explain how to check if the olive oil is in bad condition by its color and smell.

Many people tend to take the expiration date of certain foods for granted, believing them to be almost “immortal”. Pasta and flour, for example, but also spices. Let's think about olive oil: have you ever read the expiration date? It is usually not something that is done very often. For two reasons: because it is consumed quickly (in Mediterranean and Spanish cuisine it is one of the main ingredients), and above all because it is believed to have a very long shelf life.

This is partially true, but it's good to know that even olive oil can go rancid and spoil. How to know if this is what has happened to our oil?

The first piece of information to know if the oil is still good or if it has expired is to know its life cycle. I mean, how long does the oil last? What is the expiration date in relation to its bottling? Generally, olive oil retains its properties for up to 18 months from the date of extraction. Better, therefore, not to use it after this time.

Of course, this period can vary, both according to the type of oil and in relation to its conservation. For example, if it has been stored in non-amber bottles (glass or plastic) it may deteriorate.

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The color of the oil is the first thing that can tell you if it is good or rancid. Still, good oil is in fact yellow or green, golden and shiny, and not amber or reddish, for example. Any color that isn't between classic yellow and green should set off the alarm.

Color variation, in fact, indicates that the oil has probably not been stored properly and, when bottled in a container that is not amber or dark, has been exposed to sunlight or light.

The second indicator is our senses are more related to food, namely taste, and smell. If the oil feels rancid, sour, or unpleasant (either from the smell or from the taste as well) when opened, it has gone bad.

Specifically, when we talk about smell, if it smells like paint or even varnish or solvent, it means that you can no longer use your olive oil for cooking.

The oil that has gone bad (because you have checked what has been explained or because the expiration date indicated on the packaging has even passed) should not be eaten at all, and therefore should not be used for frying. At most, you can use it for home projects, for example, to make soaps or to grease squeaky mechanisms or wooden furniture that needs nourishment.

For the next few times, better store the oil: if you bought it in a transparent bottle, pour it into amber or dark container that can also be closed well. Always store it in a closed pantry away from both light and heat sources, and finally, always check that it does not suffer sudden changes in temperature.

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Of all the oils used in the kitchen, extra virgin olive oil is the best and healthiest of all and it is not just me who says so, but rather it has been revealed by a study that I explain in detail below.

Excesses are always counterproductive, so in the case of extra virgin olive oil, a drop in food is totally healthy. Its consumption, among other things linked to the Mediterranean diet, has shown multiple beneficial effects.

According to recent studies, the consumption of extra virgin olive oil would reduce the risk of breast cancer by 62%. But not only that, since its use in daily dishes also seems to act on type 2 diabetes and Alzheimer's disease. In short, there is no excuse not to have it in the kitchen.

The composition of olive oil determines its benefits. In addition to fat, this type of oil contains many natural substances such as polyphenols, which reduce the risk of cardiovascular disease and cognitive deficits. Polyphenols have many benefits for the body and also improve the intestinal microbiome.

The health of the heart, therefore, goes through polyphenols, which prevent the oxidation of cholesterol. The polyphenols that make it up are so high thanks to the very production of the oil, which is produced by crushing the olives. In this way, other production processes that cause the dispersion of a large part of these polyphenols are avoided.

Polyphenol levels are decidedly lower in other oils, such as vegetable or sunflower oil, precisely because of the oil extraction technique. In addition, extra virgin olive oil has a high content of monounsaturated fats, a healthy fat that is resistant to oxidation.

We can therefore conclude that extra virgin olive oil, included in a correct diet, such as the Mediterranean diet, is all about health. The Mediterranean diet is varied and of quality, rich in fruits, vegetables, cereals, and legumes, and in fact, it was recently chosen as the best diet of 2022. For the fifth consecutive year, the best diet is the Mediterranean, according to the US News and World Report experts who compiled the ranking: the factors that allowed this diet to climb to the top of the table were flexibility and highly nutritious potency.

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