Why Storage Matters
Even the highest quality Extra Virgin Olive Oil can become rancid and lose its health benefits if stored incorrectly. The four enemies of olive oil are light, heat, air, and time. Understanding how to protect your oil from these factors will preserve its flavour, aroma, and nutritional value from the first pour to the last.
Keep It Away from Light
Light, especially UV light, accelerates oxidation in olive oil and breaks down its polyphenols and antioxidants. This is why quality EVOO always comes in dark glass bottles or metal tins. At home, store your olive oil in a cupboard or pantry away from any window or light source. Never display it on a sunny kitchen counter, even if the bottle looks beautiful there.
Keep It Away from Heat
Heat causes olive oil to oxidise faster and can destroy its delicate aromatic compounds. The ideal storage temperature is between 14°C and 18°C (57°F to 64°F). Avoid storing olive oil directly next to the stove, oven, or any appliance that generates heat. A cool, dark pantry or cupboard is the ideal location.
Contrary to popular belief, refrigeration is generally not recommended for regular use. While cold temperatures will not harm the oil, refrigerated EVOO thickens and turns cloudy, making it difficult to pour. If you do refrigerate it, simply bring it to room temperature before use and it will return to normal.
Seal It Tightly After Each Use
Exposure to air causes oxidation. Always seal the cap or lid tightly after pouring. If you buy olive oil in a large tin, consider transferring a smaller amount into a sealed dark glass bottle for daily use, keeping the tin sealed and stored away.
Buy the Right Quantity
Olive oil is not like wine. It does not improve with age. Buy only as much as you will use within 2 to 3 months of opening. A fresh, recently harvested oil is always superior to one that has been sitting half-used for six months. Check the harvest date on the bottle and prioritise oils bottled within the last year.
Signs Your Olive Oil Has Gone Bad
Rancid olive oil is easy to detect. Signs include a waxy or crayon-like smell, a flat or greasy taste with no fruitiness or pepper, a musty or cardboard-like aroma, and a yellowish colour that lacks any green hue. While rancid oil is not immediately dangerous, it has lost all its beneficial compounds and does not taste good.
Summary: The Golden Rules
- Store in a cool, dark place between 14°C and 18°C
- Use a sealed dark glass or tin container
- Keep away from heat sources especially the stove
- Always reseal tightly after use
- Buy in quantities you will use within 2 to 3 months of opening
- Check the harvest date and use fresh oil