Savings tips you need

he olive oil It is one of the culinary treasures because, in addition to its taste and usefulness, it also has a great price. It seems to be rising without limit, and has already reached more than nine euros per liter.According to OCU, from mid-July to early September It increased by 15.4%, with the average price rising from 8.16 euros to 9.42 euros.

Due to the high price, many people choose to reduce their usage, opt for an air fryer or resort to cheaper alternatives. Another solution is to make our own olive oil at home and we explain how:

The best months to harvest olives are October and November. It’s important to know their ripeness: if they are green, they will be made into an early-harvest oil, ideal for eating raw to enhance the flavor of food; Eat them raw to enhance the flavor of your food; if they are ripe, you can get our usual oil, which can be used both raw and for cooking.

Required ingredients and utensils

• olives

• Blender, crusher or grinder: these will be used to grind the olives

• Pot for storing olive and oily grape juice

• Oiled dough cloth

• Funnel and plastic bottle: for pouring out the oil and storing it

• water (optional)

Step by step

Collecting olives and cleaning them: collecting them can be done mechanized or manually. Once you reach your desired quantity, You have to separate them from branches and fallen leavesthorough cleaning is very important

• Crush them: Some mills, crushers or mixers are required. You have to grind it until you get a lumpy mass that contains bones, skin, and pulp. For convenience, you can add a small amount of water if necessary.
• Beat the dough: This step is used to loosen the oil. Once the dough becomes lumpy, it must be transferred to the pan and stirred slowly for about 30 minutes.You will see small puddles appear during this process
• urgent: It involves separating the olive oil from the water and solids that are filtered after juicing. This is a natural process where the oil separates and slowly rises to the top due to density differences.You have to pour the oil out with a cloth, close it and you have to press the container so that the liquid part falls out
• Decantation: Finally, you have to pour the oil into a bottle or container, it is important to let it sit for a few hours to allow it to settle. After a while, you have to filter the oil, store it in an opaque container that does not let light in, and store it in a cool place.

It should be remembered that if olive oil has cUnnatural or even strange smellObviously, it looked to be in terrible shape. Olive oil is known for having a range of characteristic colors, from green to the most famous, deep gold. If container-contained olive oil is exposed to sunlight for an extended period of time, it will turn a reddish tinge, like whiskey.

Otherwise, if when you open the container rancid smell, it was in terrible condition. Extra virgin olive oil gradually oxidizes both in stores and in consumers’ homes. It must be taken into account that the optimal shelf life of extra virgin olive oil is 1 to 2 years.

The Bodegas La Aurora portal defines these Tips for preserving olive oil:

• Avoid being near unpleasant odors. Olive oil has a strong ability to absorb odors. These change its flavor and make it different.
• maintain constant temperature. The optimal storage temperature for olive oil is below 18 degrees, away from moisture and high temperatures. It can be placed in the refrigerator, although this is not necessary. If olive oil is exposed to low temperatures, it solidifies, giving rise to white particles in suspension, which disappear as the temperature increases.
• Store in a dark place. Olive oil should be stored away from sunlight. Light is one of the main enemies of olive oil preservation, as it is necessary for the oxidation of the oil.
• Store in an airtight container. Another enemy of olive oil preservation is air, which together with light accelerates the oxidation process of olive oil and affects its quality.
• Please use small containers such as oil cans for daily consumption. One tip to protect your olive oil from less exposure to odors, sunlight, temperature irregularities, etc. is to use small self-filling containers for daily consumption and prevent further exposure of your olive oil.