What does expired olive oil look like

After expiration, olive oil usually experiences darkening of color, rancid odor, and bitter taste. Deteriorated olive oil may produce a rancid or moldy taste, flocculent sediment may appear at the bottom of the bottle, and the viscosity of the oil may also change. The most obvious manifestation of expired olive oil is sensory changes. Fresh olive oil appears as a translucent yellow green or golden yellow color, gradually darkening or even turning red after expiration. The scent changes from a fresh fruity aroma to a pungent sour and putrid taste, with some oils emitting a paint like odor. In terms of taste, fresh olive oil has a slight spiciness and bitterness, which intensifies after expiration and is accompanied by a bitter taste. Partial oxidation of fats can produce free fatty acids, causing a burning sensation in the back of the throat. In rare cases, olive oil may experience changes in its physical properties. Long term storage of olive oil may result in the formation of white flocs at the bottom of the bottle, which is a manifestation of triglyceride crystallization. If unopened olive oil is stored improperly, the oil will gradually become cloudy and viscous, and its flowability will deteriorate when poured out. In extreme cases, expired olive oil may harbor mold on its surface, resulting in black spots or floating mycelium.

It is recommended to store olive oil in a cool and dark place, and use it up within 3-6 months after opening. It can be determined whether it has deteriorated by observing the color, smelling the odor, tasting the taste, and other methods. If there is a noticeable odor or change in the characteristics of olive oil, it should be immediately stopped from consumption. The peroxides and free radicals in expired olive oil may pose a health hazard and should not be used for cold dishes or low-temperature cooking, but can be considered for non edible purposes such as lubricants or hair oils.