Extra virgin olive oil is a fresh fruit juice, and as such it starts losing aromas from the day it is bottled. The good news is that storing it well is simple: you just need to protect it from its three enemies. This is how olive mills do it, and how you can do it at home.
In short
- Olive oil’s enemies are light, heat and oxygen.
- Keep it in a dark, cool place, away from the oven and the window, ideally between 15 and 20 °C.
- Choose opaque containers: dark glass, tins, stainless steel or bag-in-box.
- Once opened, use it within a few months, and as soon as possible within the year of harvest.
Olive oil’s three enemies
1. Light
Light, whether sunlight or fluorescent, speeds up oxidation. That is why a quality extra virgin should never be sold or stored in clear glass exposed to light. In a few weeks it can lose much of its aroma and develop a rancid defect.
2. Heat
High temperatures speed up all the reactions that degrade the oil. The most common place to keep oil (next to the hob or above the oven) is precisely the worst. Ideally, use a pantry or closed cupboard at a stable temperature of between 15 and 20 °C.
3. Oxygen
Every time the bottle is opened, air gets in, and with it oxidation. A half-empty container has a lot of air in contact with the oil. So close it tightly after each use and avoid buying sizes you will keep open for months.
How olive mills store it
In quality mills, freshly extracted oil is kept in stainless steel tanks, in cool, dark cellars. Many also use an inert gas, such as nitrogen, to push the oxygen out of the empty space in the tank. The oil is left to settle so that remaining water and pulp sink to the bottom, and it is bottled gradually throughout the season, according to demand.
Which container to choose
| Container | Protection | Best for |
|---|---|---|
| Dark glass | Good against light if deep green or amber | Everyday use and premium oils |
| UV-protected or painted bottle | Very good | Delicate oils and gifts |
| Tin | Complete against light | Sizes from 250 ml to 5 l |
| Bag-in-box | Complete against light; the bag shrinks and keeps air out | Families and heavy users |
| Plastic container | Limited, especially if clear | Only if used quickly or decanted |
How long does olive oil last?
Extra virgin olive oil usually has a best-before date of 18 to 24 months from bottling, but that date shows how long it keeps its minimum properties, not when it is at its best. To enjoy an oil at its peak:
- Look for the harvest date or season and choose the most recent.
- Use the oil within the year after harvest, especially delicate varieties such as Arbequina.
- Once opened, try to finish it within two or three months.
Varieties rich in polyphenols and oleic acid, such as Picual or Cornicabra, and early harvest oils keep better over time.
Frequently asked questions
Can I keep olive oil in the fridge?
There is no need. In the cold, the oil turns cloudy and may partly solidify, although it does not spoil: it returns to normal at room temperature. But constant temperature changes are not good for it.
Why does my oil have sediment?
If it is an unfiltered oil (en rama), it is normal for bits of pulp to settle at the bottom over time. It is not a defect, but it means the oil should be used soon.
How can I tell if an oil has gone off?
Smell it. If it reminds you of stale nuts, paint or wax, it has oxidised. An oil in good condition smells of fresh fruit, grass or almond. Learn to recognise it in how to taste olive oil at home.
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