7 Best Ways to Store Extra Virgin Olive Oil
Keep your extra virgin olive oil fresh and flavorful with these 7 simple storage tips:
- Use dark glass bottles
- Find a cool spot (60-72°F)
- Check the lid seal
- Move away from heat sources
- Block out light
- Buy smaller amounts
- Keep the original bottle
Key points:
- Avoid light, heat, and oxygen exposure
- Ideal temp: 60-70°F (15.5-21°C)
- Unopened: Lasts up to 2 years
- Opened: Best used within 30-60 days
Store your olive oil like a pro:
- Back of a pantry or lower cabinet
- Away from stove and windows
- In dark glass or ceramic containers
- Tightly sealed after each use
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What Affects Olive Oil Storage
Keeping your extra virgin olive oil fresh isn't rocket science, but it does require some know-how. Let's break down the key factors that can make or break your oil's quality.
Temperature: Not Too Hot, Not Too Cold
Think of olive oil as Goldilocks - it likes things just right. The sweet spot? Between 57°F and 68°F (14°C and 20°C). This range slows down oxidation, the main culprit behind oil going bad.
Jamie Ayton from the Australian Oils Research Laboratory puts it simply:
"The bottom line... is that olive oil should be stored at cool temperatures, away from light and without exposure to oxygen."
Too hot? Your oil degrades faster. Too cold (below 39.2°F or 4°C)? It might turn solid. Neither is ideal.
Light: The Sneaky Saboteur
Light, especially sunlight, is olive oil's worst enemy. It zaps those good antioxidants and speeds up rancidity. A three-year Australian study confirmed this, using a whopping 882 bottles of olive oil!
Oxygen: The Invisible Threat
Once you pop that bottle open, oxygen rushes in and starts a countdown. It's like leaving an apple out - it starts to brown. Oxygen degrades your oil's flavor, smell, and nutritional value.
Ben Greenfield, author and athlete, nails it:
"Essentially something that's supposed to be good for you, being bad for you when you consume it."
Pro tip: Use a stainless steel pour spout with an airtight seal. It's a simple way to keep oxygen out and quality in.
Time: The Constant Factor
Even with perfect storage, time marches on. Extra virgin olive oil has a shorter shelf life than other oils. Aim to use it within 18 months of production for the best taste and quality.
Quick shelf life guide:
- Unopened: Up to 2 years from harvest
- Opened: Best within 30-60 days
Practical Storage Tips
- Pick dark glass or ceramic bottles. They're like sunglasses for your oil.
- Find a cool, dark spot. Think back of the cupboard, not next to the stove.
- Keep it sealed tight. Less air means less degradation.
- Buy smaller amounts. Fresh oil is the best oil.
1. Pick Dark Glass Bottles
Dark glass bottles are your go-to for storing extra virgin olive oil. Why? They're like sunglasses for your oil, blocking out light that can make it go bad.
Light is olive oil's nemesis. It kicks off oxidation, which ruins the oil's taste and nutrition. Dark glass puts the brakes on this process, keeping your oil fresh for longer.
Green glass bottles are the superstars here. They're not just dark - they're also airtight. As OLIVO AMIGO says:
"To ensure that your olive oil stays fresh and healthy, it's important to store it in a dark, airtight container."
When you're shopping, always go for brands using dark bottles. One expert puts it bluntly:
"If you want to make sure you don't end up with rancid olive oil, never buy it in a clear bottle."
Ceramic and stainless steel containers work great too. They're even better at keeping out light, heat, and oxygen. But for most of us, dark glass is the sweet spot between practicality and protection.
Bonus point: Dark glass bottles are eco-friendly. They're recyclable and don't mess with the oil's quality. It's a win-win for your taste buds and the planet.
So, next time you're buying extra virgin olive oil, reach for the dark side. Your oil (and the environment) will thank you.
2. Find a Cool Spot
Temperature matters for extra virgin olive oil storage. It's like Goldilocks - not too hot, not too cold. Aim for 60°F to 72°F (15.5°C to 22°C).
Why? Heat speeds up oxidation, making your oil go bad faster. Susan Stillson, Senior Culinary Development Chef at Whole Foods Market, says:
"Think of olive oil as the Goldilocks of pantry ingredients - it doesn't like anything too hot or too cold."
The best spot? A cool, dark cupboard away from your stove. That bottle next to the range? Move it. California Olive Ranch experts warn:
"While many people keep their bottle of extra virgin olive oil near the stove for easy access, this is going to cause the oil to rapidly move towards rancidity."
But don't refrigerate it. Cold can make the oil congeal and lose its fresh smell. Plus, temperature changes create condensation inside the bottle, hurting quality.
Good storage spots:
- Pantry away from appliances
- Lower kitchen cabinet (not under the sink)
- Cool basement shelf
Find a place with stable temperature, around 65°F (18°C). This helps your oil keep its flavor and last longer.
3. Check the Lid Seal
A tight lid seal is key for keeping your extra virgin olive oil fresh. Here's why it matters and how to do it right:
Oxygen is olive oil's worst enemy. It starts oxidation, which ruins your oil's quality fast. The California Olive Ranch team puts it simply:
"Protect your oil from being exposed to air!"
Every time you use your olive oil, close the lid tight. It's an easy habit that keeps your oil fresh longer.
For frequent users, try a pour spout with a cap. Maia Hirschbein from California Olive Ranch says:
"The amount of air that gets in through the small opening of the pour spout is not any worse than the amount of air that gets in every time you open your bottle of olive oil."
This means you can pour easily without hurting the oil's quality.
When picking an olive oil container, go for ones that seal tight and block light:
- Glass (dark is best)
- Ceramic
- Porcelain
- Stainless steel
Skip plastic containers. They can leak chemicals into your oil over time.
Check your olive oil container's seal often. Look for cracks, chips, or warping that might let air in. If you see any problems, get a new container.
4. Move Away from Heat
Heat is olive oil's worst enemy. Keep your liquid gold far from stoves, ovens, or warm spots. Why? Heat turns it rancid fast, killing its flavor and health perks.
Susan Stillson, Senior Culinary Development Chef at Whole Foods Market, doesn't mince words:
"Though this seems like the most convenient location to store olive oil... it's also the place most likely to make your olive oil go bad sooner."
So, where's the best spot? A cool, dark cupboard away from heat. Aim for 60°F to 72°F (15.5°C to 22°C). This sweet spot keeps your oil fresh longer.
Katerina Mountanos, olive oil sommelier and Kosterina founder, warns:
"You never want to store your olive oil bottle above the stove."
Why not? Heat speeds up oxidation, leading to rancidity. Constant warmth? Your oil will taste bad and lose its nutritional punch faster.
Here's how to keep your olive oil cool:
Pick a far-off cupboard, away from your oven and heat-making appliances. Dodge sunny spots. Got a pantry? Use it. Basement? Even better - it's consistently cool.
Don't stick it in the fridge, though. Seems smart, but it's not. Cold can cause condensation inside the bottle, messing with the flavor.
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5. Block Out Light
Light is the enemy of extra virgin olive oil (EVOO). It triggers photo-oxidation, wrecking your oil's taste and nutrition. Want to keep your EVOO fresh? Block that light.
Here's a shocker: The University of Granada found that light exposure can slash certain phenolic compounds in EVOO by 97.82%. That's not just a number - it's a flavor and health benefit massacre.
So, how do you protect your liquid gold? Let's break it down:
- Go dark: Buy EVOO in dark glass bottles. Think of them as sunglasses for your oil.
- Hide it away: Stash your oil in a cool, dark cabinet. Jamie Ayton from the Australian Oils Research Laboratory puts it straight:
"The oil should be stored in the dark at cool temperatures, for example at the back of a kitchen cupboard - not on the windowsill or near the stove top."
- Opaque is your friend: Transferring oil? Use opaque containers. Ceramic or stainless steel work great.
- Clear = beware: Avoid EVOO in clear glass or plastic. They're like sunbathing your oil.
6. Buy Smaller Amounts
Bigger isn't always better with extra virgin olive oil. Here's why buying smaller amounts can be a game-changer:
Olive oil doesn't age like wine. Once opened, it loses flavor and health benefits. Joseph Profaci, Executive Director of The North American Olive Oil Association, explains:
"Olive oil does not get better with age. Bottom line, as olive oil ages, it still remains healthy and it still has the desirable fatty acid profile - but its polyphenol and antioxidant content will diminish."
Aim to use your olive oil within 3-4 months of opening. This ensures you're getting the most out of your liquid gold.
Maia Hirschbein, oleologist at California Olive Ranch, adds:
"The bigger the container, the more time the oil is going to be exposed to oxygen, heat, and light before you finish it all up."
She suggests using a bottle within a month or two of opening for best flavor and quality.
Casual cook? Lisa Wartenberg, a nutrition expert, advises:
"If you don't cook often, it may also be a good idea to purchase smaller bottles, especially if you're opting for a fancier olive oil."
This keeps your oil fresh and lets you try different varieties without committing to large quantities.
Love a good deal? Resist bulk buys. Susan Stillson, senior culinary development chef at Whole Foods Market, says:
"It's best to buy olive oil in small amounts, use it quickly, then repurchase fresh olive oil. This quick turnover approach will help you stay on top of the freshness."
An unopened bottle typically lasts 18-24 months from bottling, while extra virgin varieties might last 12-18 months. But once opened, the clock starts ticking.
If you must buy in bulk, consider a bag-in-box container. These reduce oxygen exposure, but use it all within a couple of months.
7. Keep the First Bottle
Storing extra virgin olive oil? Stick with the original bottle. It's not just convenient - it's smart.
Why? Top olive oil makers don't skimp on packaging. They design bottles to guard against olive oil's worst enemies: light, heat, and air.
Dark glass bottles, especially green or amber ones, are olive oil's best friends. They block harmful UV rays that can mess with your oil's quality. As Reliable Glass Bottles puts it:
"Dark glass bottles, commonly tinted amber or green, serve as an indispensable shield against the detrimental effects of UV rays."
This isn't just about taste. It's about keeping all the good stuff in your oil. Get this: a University of Granada study found that light exposure can zap up to 97.82% of certain beneficial compounds in extra virgin olive oil. That's a big hit to both flavor and health perks.
Glass bottles have another trick up their sleeve: they're impermeable. Unlike plastic, they don't leak funky flavors or chemicals into your oil. That's crucial for keeping your fancy extra virgin olive oil tasting pure and fresh.
The folks at California Olive Ranch hammer home a key point:
"Protect your oil from being exposed to air! Air can degrade oil quality and the process starts once the oil is exposed to air."
By sticking with the original bottle, you're using a container designed to keep air out. It's way better than pouring your oil into a new container or using those fancy open pourers. Those might look cool, but they're basically inviting more oxygen to the party - and that's bad news for your oil.
So, next time you're tempted to decant your olive oil into a cute bottle, think twice. The original might not be as Instagram-worthy, but it's doing a much better job of keeping your oil fresh and tasty.
How to Spot Bad Olive Oil
Olive oil doesn't last forever. Even with perfect storage, it can go bad. Here's how to tell if your olive oil has turned:
Use Your Nose
Your nose is your best tool. Fresh olive oil smells fruity and pleasant. If it smells off, dig deeper.
Leandro Ravetti, Joint-CEO of Cobram Estates olive oil, says:
"If the oil tastes or smells like stale nuts, wax crayons, old lipstick, Play-Doh, or off meat, and leaves you with a fatty and waxy mouthfeel, the oil is likely rancid."
Taste It
If the smell test isn't clear, taste it. Good olive oil is fruity, a bit bitter, and pungent. Watch out for these bad flavors:
- Fusty: Like sweaty socks
- Musty: Moldy
- Winey-vinegary: Like vinegar or wine
- Metallic: Tinny aftertaste
- Rancid: Like old nuts
Look at It
Sometimes you can see if oil's gone bad:
- Color changes to dark or cloudy
- Lots of sediment at the bottom
The Throat Test
California Olive Ranch shares this tip:
"A mild stinging in your throat is a good thing and demonstrates that the oil is rich in antioxidants called polyphenols."
No sting? Your oil might have lost its good stuff.
Check the Date
Olive oil doesn't get better with age. Most last 12-18 months after opening. Can't remember when you opened it? Time for a new bottle.
Know What's Good
Many people don't know what good olive oil tastes like. A UC Davis study found 44% of U.S. consumers liked defective flavors in olive oil. This means many use bad oil without knowing it.
When Unsure, Replace
Rancid olive oil won't make you sick, but it'll ruin your food. If you're not sure, get a new bottle. Your taste buds will thank you.
Quick Storage Tips
Keeping your extra virgin olive oil fresh is simple. Here's how to do it:
Pick a dark bottle: Dark glass bottles protect your oil from UV rays. The Olive Bar in Campbell, CA uses these for their top-notch oils. For big quantities, try a fusti - a stainless steel container with an airtight spigot.
Find a cool, dark spot: Aim for 57°F to 68°F (14°C to 20°C). The back of your pantry or a lower kitchen cabinet away from the stove works great. California Olive Ranch puts it bluntly:
"Fresh oil tastes great! Rancid oil tastes terrible!"
Keep it sealed: Oxygen is bad news. Always cap your bottle after use. If you're decanting, Susan Stillson from Whole Foods Market suggests:
"Write the date you decant and the manufacturer's expiration date on the bottom of the cruet so you have your critical information recorded."
Buy small and fresh: Smaller bottles are better. Use your oil within 3-6 months of opening. When shopping, check for harvest dates - oil is best within two years of harvest.
Avoid these no-nos: Don't store your oil near windows, on countertops, or by the stove. These spots expose it to light and heat - its worst enemies. And skip the fridge - temperature changes can cause condensation and mess with the oil.
FAQs
What's the best way to store extra virgin olive oil?
Keep your extra virgin olive oil in a cool, dark spot. Why? Heat and light are its enemies.
Susan Stillson, Senior Culinary Development Chef at Whole Foods Market, puts it simply:
"Light, like heat, is a factor that will diminish the shelf life of olive oil."
So where should you stash it? Think:
- Back of a pantry
- Lower kitchen cabinet (far from the stove)
- Cool basement shelf
Aim for a temperature between 57°F to 68°F (14°C to 20°C). This sweet spot keeps your oil fresh and tasty for longer.
Oh, and don't forget to seal that bottle tight when you're done. Air is another olive oil enemy, causing oxidation.
Glass or ceramic for olive oil storage?
Both work great, but ceramic's got a slight edge. Here's why, according to Susan Stillson:
"A ceramic cruet is especially good for storing olive oil because it not only blocks out light and air, but the thick ceramic walls help block out heat too."
Glass bottles, especially dark ones, do a good job keeping light out. But ceramic? It's like a fortress against light, air, AND temperature changes.
Choosing between the two?
Glass: Go for dark colors (green or amber) to block those pesky UV rays. Ceramic: Your all-in-one solution for blocking light, air, and heat.
Just make sure whatever you pick has a tight seal. And steer clear of plastic - it might mix unwanted chemicals into your oil over time.