Storage and shelf life
How light, heat and air spoil olive oil, which container actually protects it, and how quickly you should finish an opened bottle.
3 min read
Buying a good olive oil is half the job. The other half is storing it properly at home. Remember the oil's three enemies: light, heat, oxygen.
Where to keep it
In a cool, dark cupboard. The ideal temperature is 14–18 °C. The most common kitchen mistake is keeping the bottle next to the hob or on a sunny windowsill — both age the oil quickly.
Should it go in the fridge?
No need. In the cold the oil turns cloudy and may solidify; this is not a defect and reverses at room temperature. Repeated cold–warm cycling is not ideal, though.
Keep the cap closed
Oxygen enters every time you open the bottle. If you bought a large tin, decant into a small dark glass bottle for daily use so the tin is opened rarely.
How quickly should it be used?
Unopened oil keeps for 18–24 months from harvest. Once opened, finishing it within 2–3 months is best. Early-harvest oils high in polyphenols last longer — the antioxidants protect the oil from within.
How do I know it has gone off?
Stale oil smells of putty or old walnuts; the fresh green, grassy note is gone. Musty, vinegary or muddy smells are also defect markers. If in doubt, bring a sample and we will measure it.
Want your own oil measured?
See what you have just read in your own oil. Bring a sample and we will measure free acidity, K232, K270 and Delta-K free of charge.