As with other foods that have a shelf life and quality, olive oil is no exception. Oil also inevitably reaches a point that makes it unusable. Over time, air, heat, and light have an irreversible impact on product quality and safety.
Despite all the steps we take to preserve it as well as possible, olive oil will not last forever.
The best solution is always fresh extra virgin, pure and natural olive oil. But this does not mean that these characteristics will guarantee its longevity, because olive oil is a pure natural product without additives, which can extend its life but damage its quality.
Most olive oils have a shelf life of up to two years from the date of packaging.
If you have several bottles, do not open them all at once, but one at a time. Different oils can have different tastes and aromas. It is important to remember that once the bottle is opened, its contents will have a shorter shelf life.
Store in a cool place
Store olive oil in a cool, dark place, away from cooking areas and heat sources. Do not put it in the refrigerator, but keep it in a well-ventilated cupboard that will help extend the freshness of the olive oil.
Keep the bottle tightly closed
The decorative bottles that you may have at home look very nice, but if you cannot insulate their mouth to protect the olive oil from the outside environment, then the bottle does not work. Exposing the oil to oxygen will accelerate the breakdown of the oil.
Keep the bottle away from light
Most olive oils are packaged in dark bottles for a single reason. They filter out most of the light that manages to degrade the olive oil over time. A dark-colored glass bottle is also important to ensure the shelf life of the product.
