{"id":990832,"date":"2025-08-01T21:30:12","date_gmt":"2025-08-01T18:30:12","guid":{"rendered":"https:\/\/taste-earth.com\/?p=990832"},"modified":"2025-08-01T21:30:14","modified_gmt":"2025-08-01T18:30:14","slug":"summer-and-olive-oil-a-love-story-with-some-heat-issues","status":"publish","type":"post","link":"https:\/\/taste-earth.com\/en\/summer-and-olive-oil-a-love-story-with-some-heat-issues\/","title":{"rendered":"\u2600\ufe0f Summer & Olive Oil: A Love Story with Some… Heat Issues"},"content":{"rendered":"\t\t
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A 3-minute summer read on olive oil care!<\/strong><\/h5>\n\n

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August is here, and every scent feels like summer \ud83c\udf0a<\/b><\/p>\n

Summer smells like a lot of things. For some, it\u2019s watermelon. For others, it\u2019s sun-ripened tomatoes. But for <\/span>my<\/span><\/i> people \ud83d\ude09… summer smells like olive oil.<\/span><\/p>\n

Salads, tomatoes drizzled with oil, crusty bread with feta, oregano, and a generous pour of olive oil. The combinations are endless \u2013 and if you haven\u2019t tried a few drops of olive oil on your ice cream yet… <\/span>please be my guest<\/span><\/i>. You\u2019ll thank me later. \ud83d\ude0b<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Summer <\/b>tastes<\/i><\/b> like olive oil, but… olive oil doesn’t love the summer<\/b><\/h3>\n

Here\u2019s the paradox: while olive oil is a summer flavor icon, it\u2019s not exactly a summer product.<\/span><\/p>\n

Harvesting starts in September and finishes around February \u2013 the cooler months of the year. And that\u2019s not by chance: <\/span>high temperatures are among olive oil\u2019s greatest enemies<\/b>.<\/span><\/p>\n

If you\u2019ve ever noticed the phrase <\/span>\u201ccold-extracted\u201d<\/span><\/i> or <\/span>\u201ccold-pressed\u201d<\/span><\/i> on a bottle, it means that both the olives and the oil were handled at temperatures below 27\u00b0C throughout the production process \u2013 preserving their aromas and nutritional value.<\/span><\/p>\n

So yes, the cooler the environment, the fresher and more aromatic your olive oil will stay.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\ud83c\udf21\ufe0f\ud83e\udd75 Let\u2019s Not Melt the Olive Oil Too<\/b><\/h3>\n

When olive oil is exposed to high temperatures or direct light, the process of oxidation speeds up dramatically. In plain terms: <\/span>it goes rancid<\/b>.<\/span><\/p>\n

What happens then? It loses its delicate aromas, takes on a flat or unpleasant taste, and may start smelling like candle wax, old paint, or that oil your grandmother used in the icon lamp.<\/span><\/p>\n

And yes, I know what you\u2019re thinking:<\/span>
<\/span> “But in every taverna in Greece, there’s a bottle of oil sitting on the table next to the vinegar. We love that \u2013 we can pour as much as we want!”<\/span><\/i><\/p>\n

Sure \u2013 but from a quality standpoint, <\/span>it\u2019s a big no<\/b>. Olive oil shouldn\u2019t be left out in the heat or in direct sunlight for hours. And definitely not in a clear glass bottle baking under the summer sun.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\ud83e\udd14\ud83d\udca1 How to Store Your Olive Oil Properly in the Summer<\/b><\/h3>\n
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  • Keep it in a cool, dark place<\/b> \u2013 a cupboard away from the oven and out of direct sunlight.<\/span>

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  • Avoid storing it under the sink<\/b> \u2013 it may not be hot, but the humidity can still harm the oil.<\/span>

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  • Always opt for this season\u2019s harvest.<\/b> Last year\u2019s oil has already survived one summer \u2013 it doesn\u2019t need to suffer through another.<\/span>

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  • Smaller bottles = fresher oil.<\/b> Once opened, oil begins to oxidize from exposure to air \u2013 the sooner you use it, the better.<\/span>

    <\/span><\/li>\n<\/ul>\n
    And when it comes to the dining table?<\/span><\/h5>\n

    If you\u2019re leaving a bottle out for serving, make sure it stays in a shady spot, and always return it to the cupboard after the meal.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    \ud83e\uddca Can I Put It in the Fridge?<\/b><\/h3>\n

    Absolutely.<\/span><\/p>\n

    The International Olive Council confirms: <\/span>there\u2019s no problem storing your olive oil in the fridge<\/b> \u2013 even if it solidifies a little. In fact, in very warm homes, refrigeration might be your best option.<\/span><\/p>\n

    So… feel free. Your oil won\u2019t hold a grudge.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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    So, what\u2019s the takeaway?<\/b><\/h3>\n

    Olive oil is a <\/span>winter treasure<\/b> that we\u2019re lucky enough to enjoy all year round.<\/span><\/p>\n

    But during the summer, it just needs a bit of extra love to keep giving us its full aroma and freshness.<\/span><\/p>\n

    Now that we\u2019ve covered that\u2026<\/span>
    <\/span> what dish are you drizzling it on today?<\/b><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    test<\/p>\n","protected":false},"author":4,"featured_media":990818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55],"tags":[86,88,83,84,87,85,139],"class_list":["post-990832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-olive-oil-en","tag-extravirginoliveoil","tag-foodie","tag-oliveoil","tag-oliveoiltasting","tag-sensoryexperience","tag-tasteearth","tag-summer"],"_links":{"self":[{"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/posts\/990832","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/comments?post=990832"}],"version-history":[{"count":5,"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/posts\/990832\/revisions"}],"predecessor-version":[{"id":990838,"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/posts\/990832\/revisions\/990838"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/media\/990818"}],"wp:attachment":[{"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/media?parent=990832"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/categories?post=990832"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taste-earth.com\/en\/wp-json\/wp\/v2\/tags?post=990832"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}