Cardiologist warns of common olive oil storage mistakes

Spanish cardiologist Aurelio Rojas has issued a warning regarding common mistakes in the storage and use of olive oil, which can diminish its health benefits. He notes that many people incorrectly store olive oil bottles near stoves or cooktops.

Exposure to heat, light, and oxygen triggers oxidation, causing the oil to lose its bioactive compounds and antioxidants. To preserve its quality, Rojas recommends storing olive oil in a cool, dark, and dry place, ensuring the bottle is tightly sealed to minimize oxygen contact.

Additionally, Rojas addressed the misconception that extra virgin olive oil should only be consumed raw. He stated that it is suitable for cooking due to its high oleic acid content and antioxidant presence, which provide stability under heat. However, he cautioned against heating the oil to its smoking point or reusing it multiple times, as excessive heat accelerates the degradation of polyphenols.