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現在準備中の、海外の方 向けのページです。
日本の伝統、文化、自然を感じる国産のいいものを海外向けに販売するストアです。

Yes, you can use it.
Extra virgin olive oil is one of the most heat-resistant edible oils.
In Greece, it is common to use extra virgin olive oil for stir-frying and fried dishes.
It has a light taste and is not oily.
The flavor will be lost if the temperature exceeds 170°C, but you can still enjoy the flavor if you use a low temperature of around 100°C.

Light, high temperatures, and oxygen are the causes of deterioration of olive oil. The best place to store it is in a cupboard, away from light and where temperatures do not exceed 27°C. Colored bottles block out light, so you don't need to worry too much about this.

After opening, if the container is stored with a lot of air inside (with only a small amount of oil remaining), the oil will be more likely to oxidize.

Olive oil is the most resistant to oxidation among all vegetable oils. There is no need to worry about oxidation even after 3 months after opening, but the flavor will weaken. To enjoy the flavor, it is recommended to use it within 3 months after opening.

Olive oil begins to solidify when it is cooled below 5℃. It returns to its original state when cooled to room temperature, and there is no problem with its quality. However, frequent freezing and thawing is not good for the quality.
The temperature of the refrigerator is about 5°C. In summer, it is a little higher than 5°C, and in winter, it is a little lower than 5°C. In summer, it rarely solidifies if stored in the refrigerator, so there is no problem with storing it, but in winter, it tends to solidify, so we recommend storing it in a cupboard instead of the refrigerator.