Tips for Properly Storing Your Olive Oil

Tips for Properly Storing Your Olive Oil

Have you ever noticed your olive oil oxidizes, loses its flavor, or changes in texture? This is likely due to how you're storing it.   Here are a few tips to prevent this from happening again.

Storage Life and Expiration

Olive oil doesn't expire in a microbiological sense because it doesn't contain water and is rich in natural antioxidants.  This protects it and prevents bacteria from growing. Over time, it loses its flavor and vitamins, but it doesn't become harmful to your health.  Its best-before date (BBD) is often between 12 and 24 months.  After this date, it loses some of its qualities but remains safe to consume.

The Impact of Temperature

Heat degrades the aromas, promotes rancidity, and increases the amount of fatty acids in the oil.  Rancidity is a chemical degradation caused by oxidation, which completely alters the oil's taste, smell, and nutritional benefits.  It is advisable not to store olive oil near the oven or stove. The ideal storage temperature is 18°C (64°F).

How Light Degrades Olive Oil

Exposure to light can degrade the oil. Ultraviolet rays accelerate the breakdown of oil molecules due to a chemical reaction called photo-oxidation. Extra virgin olive oil naturally contains chlorophyll, the pigment that gives it its beautiful green color.  In the shade, chlorophyll remains completely harmless, but under light, it becomes photosensitizing.  It absorbs light energy and transfers it to the oxygen in the bottle, creating singlet oxygen (an ultra-reactive form of oxygen).  This can cause rapid rancidity in just a few weeks.  Ultraviolet (UV) rays destroy natural antioxidants (such as vitamin E and carotenoids), which are otherwise excellent for health, thus reducing the oil's nutritional benefits.  Light also degrades pigments, causing the oil to turn white or yellow.

The Effects of Air and Oxygen

Direct contact with oxygen triggers a chemical reaction called oxidation, which destroys the oil's qualities and causes it to go rancid.  Oxygen from the air binds to the bonds of the oil's unsaturated fatty acids, creating unstable molecules that break down the oil's structure.  The breakdown of these molecules produces aldehydes and ketones, which are responsible for the off flavor.  The oil loses its freshness and takes on a cardboard or varnish flavor, developing a heavy, rancid odor.

Our Top Storage Tips

• Use narrow-necked bottles to limit the surface area in contact with air.
  
  
• Close the bottle immediately after each use.
  
  
• Choose sizes suited to your consumption to prevent a half-empty bottle from trapping too much air.
  
  
• Be sure to store your olive oil in a dark glass bottle, stoneware bottle, or opaque metal container.
  
  
• Always store it in a closed cupboard, in a fresh and dark place.