In a pause between swimming and sunbathing, it can be worthwhile to visit Istrian taverns and try some of the excellent olive oil that Istria offers abundantly. Many guests of these cosy tasting spots will surely be tempted to buy a bottle or two, as a gift for friends, or a precious reminder of holidays spent in Istria. After all, buying oil is a great way of enjoying the true tastes of Mediterranean long after returning home from vacation. In doing this, a set of simple but important rules on olive oil storage can be very helpful.

‘New oil, old wine’: even the folk saying has it that, unlike wine, olive oil loses quality over time. So it is advisable to use it within a year from the date of production, although a bottle, if well closed and adequately stored, can also be used in the second year. Oil must be kept from direct light and heat, and once opened, the bottle must be corked after every usage. In this way the precious, but unstable antioxidants are preserved in oil. It is recommended that after the bottle is opened, it should be spent in a relatively short time. Contrary to popular belief, low temperature does not harm the olive oil quality.