How to Store Olive Oil

Why Storage Matters

Extra virgin olive oil is a living product. From the moment it is bottled, it begins to evolve. Improper storage accelerates oxidation and the degradation of polyphenols, the antioxidants that give olive oil its health benefits and aromatic complexity.

The Four Enemies of Olive Oil

Light

Light, especially UV rays, triggers photo-oxidation of the oil. This is why quality oils are packaged in dark glass or opaque containers. Never transfer your oil into a clear bottle.

Heat

High temperatures accelerate oxidation. The ideal storage temperature is between 14°C and 18°C. Absolutely avoid storing your oil near the stove or oven.

Air

Contact with oxygen causes rancidity. Always seal your bottle carefully after each use. Opt for smaller containers if you consume oil slowly.

Time

Unlike wine, olive oil does not improve with age. Consume it preferably within 12 months of purchase, and within 3 months after opening.

Our Practical Tips

• Store in a cool, dark cupboard
• Keep the bottle tightly sealed
• Keep away from heat sources
• Do not refrigerate (causes condensation)
• Prefer dark glass or stainless steel containers
• Buy quantities suited to your consumption rate

"A well-stored olive oil is one that reveals its full complexity with every use. Care for it as you would a fine wine."

Signs of Rancid Oil

Recognising olive oil that has turned is essential to avoid ruining your dishes. Rancid oil poses no immediate health risk, but it has lost its nutritional benefits — particularly its precious polyphenols — and can impart an unpleasant taste to your preparations.

Smell indicators

Bring your nose close to the open bottle. Fresh oil gives off vegetal, herbaceous or fruity notes. If you detect a smell of wax, crayons, oil paint, old butter or stale nuts, your oil has begun to oxidise. The stronger the smell, the more advanced the degradation.

Taste indicators

Taste a small amount on its own. A quality extra virgin olive oil presents a balance of fruitiness, bitterness and pungency — three positive attributes that attest to its freshness. Rancid oil leaves a pasty sensation in the mouth, with no vibrancy, and a persistent unpleasant aftertaste.

Visual indicators

Colour is not a reliable indicator of quality (this is why professional tasters use blue glasses). However, oil that has changed colour significantly since purchase — becoming very pale or showing unusual sediment — warrants an olfactory and gustatory check.

Storage by Container Type

Your choice of container directly affects the shelf life of your oil. Each material has its advantages and limitations.

Dark glass

Tinted glass (dark green, amber or black) is the reference container for quality olive oil. It effectively blocks UV while being chemically inert. Our oil is packaged in dark glass for this reason. Downside: glass is fragile and heavy.

Stainless steel

Food-grade stainless steel offers total protection from light and excellent chemical inertness. Steel canisters are ideal for larger volumes (3 to 5 litres). They are lightweight, unbreakable and recyclable. This is the preferred choice of producers and professional chefs.

Ceramic and stoneware

Ceramic or stoneware oil cruets are both aesthetic and functional. They offer good light protection and maintain a stable temperature. Ensure the interior is glazed with lead-free food-safe enamel.

Plastic: best avoided

Plastic (PET, HDPE) can release chemical compounds that migrate into the oil, especially over time and with heat. Moreover, plastic offers only mediocre protection against oxygen, which can permeate through the material. If you buy oil in plastic (bulk canister), transfer it promptly into a dark glass or stainless steel container.

Storage Methods Comparison

Storage in Professional Kitchens

In restaurants, olive oil faces more demanding conditions: frequent openings, proximity to heat sources, large volumes. Here are the best practices adopted by professional chefs.

The dual-container system

Reputable restaurants use a stainless steel storage canister (3 to 5 litres) kept in a cool cupboard, and a small service bottle (250 to 500 ml) refilled daily or every other day. This limits the main stock's exposure to air and light.

Stock rotation (FIFO)

Apply the "first in, first out" (FIFO) principle. Date each container on receipt and always use the oldest first. In professional kitchens, rotation should be under 3 months.

Keep away from the cooking station

The cooking station (range, fryer, oven) generates considerable heat. Store your oil at least 2 metres from such equipment, ideally in an insulated cabinet. The ambient temperature of a professional kitchen can exceed 30°C — all the more reason to isolate your stocks.

Avoid open pourers

Metal pourer spouts left permanently on bottles expose the oil to air continuously. Prefer caps with retractable or closable pourer spouts, and always reseal after use.

Shelf Life

Our extra virgin olive oil keeps for 18 to 24 months from the bottling date (best before date). After opening, we recommend consuming it within 3 months to fully enjoy its aromas. The fresher the oil, the more polyphenols it contains — those natural antioxidants that make extra virgin olive oil so valuable.