For optimal freshness, keep your organic EVOO in a dark place at room temperature or less, and use it within 10-12 weeks of opening. Or, keep it in your refrigerator to extend its freshness up to one year. (Refrigeration will turn the oil cloudy, with no harm to its flavor or nutrition value.)
Serving tips
Use EVOO for light sautés and sauces and for cooking at temperatures up to 350°, for 30 minutes or less. In addition to light cooking uses, EVOO makes delicious dressings and dips, and you can add it to dishes after they’ve been cooked, for flavor and artery-protecting nutrition.
EVOO is far from the fragile flower that some uninformed sources assert. The International Olive Oil Council sets the smoke point of EVOO -- the point at which fatty acids begin to degrade and become unhealthful -- at 410 degrees, which is as high as most cooking oils (corn, soy, canola, safflower, sunflower, cottonseed).
To ensure optimal health, we suggest that you not fry foods in EVOO at temperatures over 375 degrees for more than 10-15 minutes.







