How many times is it recommended to reuse the same portion of olive oil? Many of us have asked this question. now science reveals the answer with the help of Artificial Intelligence (AI).
Recently, researchers from the University of Jaén, in Spain, calculated the limit of this reuse and the effects it can have on the quality of preparation and on health, reported the Hypeness.
Based on controlled calculations, carried out by the AI model, they concluded that the average limit for reuse of extra virgin olive oil is 40 timesbut there are factors that condition this result – determining that the reuse limit in the case of fried foods, for example, is three to five.
The variables for maintaining quality and correct storage are many. They start with the temperature of the oil – the excess heat derived from previous preparations can cause extreme degradation of the quality of the product, even burning it.
Another determining factor is the possible dirt and impurities, such as food scraps. It is recommended that olive oil be stored in a moderate temperature environment and away from sunlight.
Changes in the quality of the product must also be taken into account when reusing the product – it quickly darkens with loss of quality and becomes increasingly dense. More than any number, olive oil itself indicates the time to stop being used.
ZAP // 
