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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.
Wrong, flavored oils are a perfect growing medium for anaerobic bacteria like botulism.
"The problem with many flavored oils is that they give the perfect environment for botulinum to grow in : Vegetable matter like garlic and herbs will often have botulinum spores on it waiting to find a nice place to grow and provides ready supplies of food and water. By submerging them in oil, you eliminate any surrounding air thereby providing an anaerobic environment, and if you keep the oil at room temperature (as one normally does with oil) then you’ve given the bacterium the right growing temperature to multiply." (from a wasabi website).
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 ?
I think you wasted $30 and wasted perfectly good food.
The worst that would happen is that the oil would turn rancid, which is not going to give you food poisoning; it's just going to taste bad. A quick sniff test would have settled your question.
The date on the bottle was not an "expiration" date; it was simply a date beyond which the product may or may not be considered fresh. The misinformation, and the gullibility of the public, concerning dates printed on non-perishable foods is astounding.
Last night I decided to clean out my food pantry and get rid of any out of date food in there.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.
Perfectly fine to consume. I've had older than that. That is, it's safe. Now, the taste may not be great, so you may not want to use it on salad, but you won't get sick.
However, since I don't know how precise your spelling is, I'll also mention that I think it's Pompeian olive oil which Consumer Reports considered the worst of the supermarket brands.
Perfectly fine to consume. I've had older than that. That is, it's safe. Now, the taste may not be great, so you may not want to use it on salad, but you won't get sick.
However, since I don't know how precise your spelling is, I'll also mention that I think it's Pompeian olive oil which Consumer Reports considered the worst of the supermarket brands.
I don't always go by what C report has to say, but I do agree with you there probably isn't any amount of time when worrying about when the oil is spoiled. Of course we all know by now the OP did just toss the oil.
As a kid whenever somebody got a new baseball glove, out came the olive oil.
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