Olive oil is a staple in many kitchens, so it just makes sense to store it close to the stove. While that is most convenient it’s the worst place possible. When olive oil is stored adjacent to the stove, it is exposed to its worst enemies, heat, and light.
Why Olive Oil Storage Matters
In order to preserve the integrity and quality of olive oil, it is essential to store it properly. Olive oil that is exposed to heat, light, or oxygen may become rancid and offensive to the palate. While rancid oil may not make you sick, using it can ruin the flavor of your meal. To ensure the best flavor, preserve olive oil by always keeping it in a dark and cool area. Even when the oil isn’t rancid, improper storage can result in a lack of fresh flavor and fragrance.
Proper storage protects olive oil from its three main enemies: heat, light, and oxygen. The goals are to protect your EVOO’s quality, flavor, and to prolong its shelf life.
Avoid the following conditions in your kitchen:
How Long is Olive Oil Good for After Opening?
High-caliber olive oil has a long shelf life and can be consumed for up to two years after opening if adequately stored. Its fresh scent and flavor remain present for much longer than oils of lower quality. When producing olive oil, the following factors can affect its quality later on:
- Maturity of the olives at harvest
- Quality of the fruit used to make the olive oil
- Regional factors and conditions
- The original harvesting method
These factors, along with how it is stored and how fast it is used, can affect how long the olive oil will last. The manufacturer’s best-by date is a reliable source since it takes these and other factors into consideration.
What is the Best Way to Store Olive Oil?
To preserve the many health benefits and enjoyable flavor of olive oil, it needs to be stored in a cool, dark space. Once the bottle is opened, make sure it is sealed tightly before placing it back into the pantry.