Expired olive oil?

[RavensGryf]

Does anyone have any experience with using 'slightly old' oil? I needed some more olive oil, and upon looking way in the back of a high cabinet, I found a large, fairly new bottle of Bertolli olive oil. I imagine it wasn't cheap, and I'd hate to throw it away and buy more if it's actually still useable.

It's been opened and appears to have been used once or twice. The expiration was March 2014. The color and texture is normal, and it doesn't smell rancid, in fact it smells good. I didn't taste it. I was about to use it tonight but decided not to.

What do you think, given that it seems to not have gone 'off' yet. Although 3/2014 was definitely a little while ago :54:

 

[Aquila]

Olive oil is usually good for 2-3 years. As long as it doesn't taste weird or anything it should be fine to use. If it tastes rancid or like gas or the texture isn't right then just toss it. Personally I've had stuff sitting around for a while and never bothered to check the date and I've never gotten sick.

I think I'm going to check the dates on my oil now...

 

[Mimsy01]

It's probably still good. Taste it though, usually it won't smell bad if it is, but the taste will be super groddy and obvious. Thats my unscientific opinion.

 

[Flboy]

It be good!

 

[Kiwibird]

If it smells ok, take a little taste and see if it tastes ok. If so, probably good to use (might use it up faster than a brand new bottle though).

 

[Scott]

I haven't a clue, but if it appears bad, you can recycle it into automotive diesel-powered fuel!

Many diesel owners obtain used vegetable oils from restaurants, strain the impurities, and use it as fuel!

 

[RavensGryf]

Thanks everyone. I just wiped the layer of dust off the bottle and tasted it.... I'm really not sure what it's supposed to taste like to be honest, since I've never tasted it just straight before. I imagine if it was bad it would be obvious .

I think I'll use it with some kale and veggies. I'll cross my fingers we don't die :52:

 

[Birdman666]

Thanks everyone. I just wiped the layer of dust off the bottle and tasted it.... I'm really not sure what it's supposed to taste like to be honest, since I've never tasted it just straight before. I imagine if it was bad it would be obvious .

I think I'll use it with some kale and veggies. I'll cross my fingers we don't die :52:

You wouldn't die from that. If it's bad, it will just "lubricate" your intestinal tract so things "slide through" at an alarmingly faster than normal rate, and high velocity...

If you get my meaning...

 

[RavensGryf]

You wouldn't die from that. If it's bad, it will just "lubricate" your intestinal tract so things "slide through" at an alarmingly faster than normal rate, and high velocity...

If you get my meaning...

:52: Uh oh, better stay home just in case!

 

[Birdman666]

You wouldn't die from that. If it's bad, it will just "lubricate" your intestinal tract so things "slide through" at an alarmingly faster than normal rate, and high velocity...

If you get my meaning...

:52: Uh oh, better stay home just in case!

Well, that DEPENDS... (Sorry, can't resist a good set up line!)

 

[RavensGryf]

Well, that DEPENDS... (Sorry, can't resist a good set up line!)

LOL! Any more of your jokes, and I am going to look at the bottle and just throw it away!

 

[Birdman666]

On a more serious note, if it was bad, you'd probably see mold growth...

So, if there aren't any green and fuzzy things floating in the bottle, then it's probably okay to use.

It's not like expired pork, or that lovely pale green chicken...

 

[gracebowen]

I wouldn't worry about it. I eat things all the time that are out of date. A note of caution though best by dates and expiration dates are different.
You have to be careful let with expiration date s

I've ate many things well past their best by dates. Mostly canned goods.

 

[ToMang07]

I'd use it unless it was abnormal. I won't go into details, but short of meat products, many things will last longer than their "expiration" date.

 

[ruffledfeathers]

I'm sure you survived. I am fussy with tossing old products and in my experience, olive oil TASTES rancid sometimes before it even reaches the date (improper storage or whatever, causing it to turn quickly). It is absolutely gross and you would notice.
I LOVE olive oil though. I pour it out and season it and dip my bread in it....so yummy....but I am part Italian from NJ so that's 'our thing', LOL

 

[ToMang07]

I'm sure you survived. I am fussy with tossing old products and in my experience, olive oil TASTES rancid sometimes before it even reaches the date (improper storage or whatever, causing it to turn quickly). It is absolutely gross and you would notice.
I LOVE olive oil though. I pour it out and season it and dip my bread in it....so yummy....but I am part Italian from NJ so that's 'our thing', LOL

Same here, but I use it in/on EVERYTHING, so it doesn't last long. We buy it by the gallon on a monthly basis, lol

I will say tho I know it doesn't like very hot or very cold temps, it needs to be stored at room temperature for best results. Of course buying the better brands and "extra virgin 100% olive oil" helps as well.

 

[Birdman666]

I've always wondered about that. What makes it virgin olive oil vs. a "non-virgin" olive oil... (I don't actually remember seeing "non-virgin" olive oil anywhere.) And how does something become Extra-Virgin?!

And who exactly, checks the virginity of the olives, and decides which is a "normal" virgin olive, and which is an "extra" virgin?! And which olives have... ahem... more experience than the others.

And how would an olive lose it's virginity anyway?! On second thought, I don't want to know the answer to that last one. Some things you're just better off not knowing...

 

[RavensGryf]

I wouldn't worry about it. I eat things all the time that are out of date. A note of caution though best by dates and expiration dates are different.
You have to be careful let with expiration date s

I've ate many things well past their best by dates. Mostly canned goods.

As long as you're not eating that expired pork or green chicken Mark is talking about...

I'd use it unless it was abnormal. I won't go into details, but short of meat products, many things will last longer than their "expiration" date.

I've found that too...

I'm sure you survived. I am fussy with tossing old products and in my experience, olive oil TASTES rancid sometimes before it even reaches the date (improper storage or whatever, causing it to turn quickly). It is absolutely gross and you would notice.
I LOVE olive oil though. I pour it out and season it and dip my bread in it....so yummy....but I am part Italian from NJ so that's 'our thing', LOL

Actually I didn't use it yet. I didn't have time to cook, but I'm still planning it for the kale. I'm confident we'll survive .

I don't eat a lot of breads, but set some in front of me with olive oil and balsamic and I'd be all over it . I haven't had that in a long time, and the thought of it is making me really want some :32:.

Same here, but I use it in/on EVERYTHING, so it doesn't last long. We buy it by the gallon on a monthly basis, lol

I will say tho I know it doesn't like very hot or very cold temps, it needs to be stored at room temperature for best results. Of course buying the better brands and "extra virgin 100% olive oil" helps as well.

It's Bertolli 100% Extra Virgin. It says to store in a cool, dark place. It was stored for years in a hot (back in upper cabinet) dark place. It does seem absolutely fine though.

 

[Birdman666]

I'm sure you survived. I am fussy with tossing old products and in my experience, olive oil TASTES rancid sometimes before it even reaches the date (improper storage or whatever, causing it to turn quickly). It is absolutely gross and you would notice.
I LOVE olive oil though. I pour it out and season it and dip my bread in it....so yummy....but I am part Italian from NJ so that's 'our thing', LOL

Yeah, the good olive oil, the dipping spices, and some balsamic vinegar.... MMMMM... TASTY! (I know what I'm making with dinner tonight... )

And I'm not even from JOISEY...

 

[ToMang07]

I've always wondered about that. What makes it virgin olive oil vs. a "non-virgin" olive oil... (I don't actually remember seeing "non-virgin" olive oil anywhere.) And how does something become Extra-Virgin?!

And who exactly, checks the virginity of the olives, and decides which is a "normal" virgin olive, and which is an "extra" virgin?! And which olives have... ahem... more experience than the others.

And how would an olive lose it's virginity anyway?! On second thought, I don't want to know the answer to that last one. Some things you're just better off not knowing...

That's why it's so expensive....each one of those olives needs to be "checked" it takes a while.

Really it's just more filtered/more pure olive oil.