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Thanks for all the feedback. Yep, both bottles were factory sealed, never cracked open. But I just never had any experience with olive oil and it's shelf life. Oh well, it is now in the dumpster, so I will never know if it was good or not.
I had food poisoning years ago and never want it again !!!!!!!!!
Thanks for all the feedback. Yep, both bottles were factory sealed, never cracked open. But I just never had any experience with olive oil and it's shelf life. Oh well, it is now in the dumpster, so I will never know if it was good or not.
I had food poisoning years ago and never want it again !!!!!!!!!
I've had minor food poisoning a number of times, but obviously nothing killer.
I wouldn't use that oil for something like salad dressing, but I wouldn't throw it out.
Last night I decided to clean out my food pantry and get rid of any out of date food in there. In the back, I found two unopened bottles of Pompeii Olive oil that expired in March of 2019. I really hesitated to toss them because they are about $15 each, but I decided to not take a chance, and threw them in the trash.
What do you food experts think ? They were stored in a dark cabinet in an air conditioned house, which theoretically should extend shelf life, but I just didn't want to risk anything.
Why were you storing them in the cabinet? Keep them in the fridge. I keep about 1 cup of olive oil in the cabinet and the rest stays in the fridge until I need it.
Ditto to Medtran. I never throw something out, unless it looks, smells or tastes bad.
We think alike on that one. I don't think, infact, I would ever even check the exp date on unopened oils. Maybe I was just raised in the time when exp dates didn't even exist. The only thing I do pay close attention to is milk products, but even the taste test or the smell works best.
If kept out of the light in a pantry oils will keep longer than the expiration date, especially if bottled in a darker colored glass (green usually). Oils bottled in clear glass don't last long, especially if kept out of a dark place.
Yeah, I might have wasted $30, but a trip to the Doctor for food poisoning meds would cost more than that, and like I said, I had serious food poisoning years ago, and I never want to be that sick again.
For you to get "food poisoning," the oil would have to be contaminated with the Clostridium botulinum bacteria. It was sealed by your own report. While there have been cases of sealed food contamination, I don't remember any of pure oil. Besides that, it would have been all over the news around the time you bought the oil, and I'm sure, given your repeated mentions of being sick, that you would have remembered the bottles being there then and checked.
The biggest concern would be them going rancid. Trust me, your nose and taste buds would let you know the oil was rancid immediately upon use and you wouldn't be eating enough to get sick. In fact, you'd spit out the first mouthful, if you even got that far because you'd more likely smell it was bad long before you got to the actual eating stage.
We think alike on that one. I don't think, infact, I would ever even check the exp date on unopened oils. Maybe I was just raised in the time when exp dates didn't even exist. The only thing I do pay close attention to is milk products, but even the taste test or the smell works best.
Quote:
Originally Posted by kyle19125
If kept out of the light in a pantry oils will keep longer than the expiration date, especially if bottled in a darker colored glass (green usually). Oils bottled in clear glass don't last long, especially if kept out of a dark place.
Quote:
Originally Posted by WMak70
Yeah, I might have wasted $30, but a trip to the Doctor for food poisoning meds would cost more than that, and like I said, I had serious food poisoning years ago, and I never want to be that sick again.
Well, ya live, ya learn. Oils are preservatives, they don't provide a harbor or growing ground for bacteria. You could find a sealed amphora with olive oil a thousand years old, and still eat it today. It would probably taste funky, but, like alcohol, it's not likely to go somewhere where it would make you sick. And you'd smell it if it was.
Good points from kyle about keeping oils - but they would only go rancid anyway. Animal fats are more likely to go rancid, but that is probably because they have more particulates in them. When you render them, they are stable, like plant oils.
Did you know that pemmican can be kept, and edible for decades (if kept properly)? Pemmican is dried meat and rendered fat. Dried fruit can also be added. It is the lack of moisture, and the fat keeps oxygen out. You wrap it to keep the light and air out - and you've got nutrition for hard times.
Olive oil is the same. It's been used since before written history to preserve and store food.
Yeah, I might have wasted $30, but a trip to the Doctor for food poisoning meds would cost more than that, and like I said, I had serious food poisoning years ago, and I never want to be that sick again.
Your reasoning makes good sense but you might have saved the money had you posted before you tossed it or you could have called the company or something. Just smelling it would have given you the yes or no answer. Anyway, it is gone, you are fine and all is good.
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