LIGHT: Because light triggers the deterioration process of organic compounds, olive oil should be stored in dark bottles and away from light sources, especially in direct sunlight.
AIR: When the olive oil comes into contact with oxygen in the air, the peroxide value will increase and the content will deteriorate and begin to lose its taste and flavor. Therefore, it must be stored in a way that it does not come into contact with air to maintain its freshness.
* If you have taken your olive oil in a large volume glass or tin box (2, 3, 5 lt), you should always divide into 1 liter or smaller, clean, dark colored glass bottles before using.
* Never store your olive oil in plastic packaging.
* Do not use it by piercing the tin packages as it will increase the contact with the air and decrease the quality of the oil.
* Olive oil can absorb the odors around very quickly. Therefore, keep away from cleaning agents and other sources of intense odor.
