Common mistakes when storing Extra Virgin Olive Oil

Olive oil is a very important healthy fat in Mediterranean cuisine. It's common to find it used daily in every home in Portugal, Spain, Italy, or Greece.

Proper storage of extra virgin olive oil ( EVOO ) is key to maintaining its flavor, aroma, and health benefits. Poor storage can cause the oil to lose its organoleptic and health-promoting properties, especially if it's unfiltered EVOO .

Mistake #1. Storing olive oil near heat sources

Heat has a significant influence on the quality of any fat. Even above 20°C or 25°C, the presence of heat causes accelerated oxidation and a loss of aromas.

Similarly, negative temperatures cause the texture of the oil to deteriorate, and below its freezing point, the amino acid chains that form it are destroyed.

Its ideal storage temperature is around 15ºC - 20ºC if it is being consumed or slightly less if it is only being preserved.

Mistake #2. Exposing the oil to direct or artificial sunlight

Light, especially sunlight, triggers chemical reactions that cause the oil to rapidly oxidize. This not only reduces its freshness and causes rancid or unpleasant odors, but also reduces its natural antioxidants, reducing the oil's beneficial properties.

All of this reduces its shelf life. Although the best-before date from packaging is two years, frequent exposure to light considerably shortens the time the oil retains all its healthy and organoleptic properties.

To avoid this, Extra Virgin Olive Oils come in dark or opaque containers and should be stored in a cool, dry place away from light sources.

Mistake #3. Leaving the container open or poorly closed

Upon contact with air, the oil loses its properties and oxidizes. It's recommended to close the bottle properly after each use. Bag-in-box packaging solutions are a good solution as they allow for perfect storage after each use thanks to their built-in tap.

The use of cruets, oilers, or kitchen containers also causes oxidation and the appearance of a rancid taste in the oil. Extra Virgin Olive Oil is best preserved in a tightly sealed bottle.

Mistake #4. Storing the oil for too long

Due to the natural chemical reactions that occur in the oil over time, it loses its flavor and freshness. Although oil doesn't expire, it's a best-before food. This means that an oil has a recommended consumption date of two years from its packaging.

Once opened, EVOO lasts for a maximum of 3 to 6 months. If you have old oil in the kitchen and don't know what to do with it, you can use it for frying, heating it to about 180°C beforehand to ensure it loses any unpleasant flavors and odors.

Error #5. Using containers that are too large for home consumption

In recent years, we've seen a reduction in household size, and smaller containers have become more popular. Opting for a 3L or even 2L container means the oil always stays fresh, even if we have to buy more frequently, as it's packaged on demand from inert tanks with nitrogen to prevent oxidation.

Early Harvest or high-end EVOOs are usually sold in 500ml, 250ml, or even 100ml bottles for occasional use given their freshness and more occasional use in cooking.

If you'd like to learn more, we recommend our guide to using extra virgin olive oils in cooking .

Photo by Annie Spratt on Unsplash