Olive Oil Storage Tips

Olive oil is much more than just a fatty substance : it is a pillar of Mediterranean cuisine, recognized for its taste qualities and health benefits.

However, to take full advantage of its aromas and nutritional properties, good conservation is essential. Poorly preserved, olive oil can quickly lose quality and oxidize.

Four main factors alter the quality of olive oil :

• The light
  Exposure to light, especially UV rays, accelerates oil oxidation. This is why olive oils are often packaged in dark glass bottles.. Light will also alter the color of the oil by depigmenting it..
• The heat
  High temperature degrades aromatic compounds and natural antioxidants. Ideally, olive oil should be stored at a temperature between 14 et 18 °C, away from hotplates and heat sources.
• L’air (oxygen)
  Prolonged contact with air leads to progressive oxidation. It is therefore important to close the bottle tightly after each use and to choose containers adapted to the quantity consumed so that there is as little air as possible in the container..
• Time
  Even well preserved, olive oil does not last forever. She is better in 12 at 18 month following its extraction, especially for extra virgin olive oils.

Contrary to some received ideas, the refrigerator is not recommended : cold can freeze the oil and temporarily alter its texture.

Preserving olive oil plays a key role in maintaining its quality. By protecting it from light, heat, air and time, we preserve its subtle aromas and its health benefits.