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Olive oil is the staple ingredient you don’t have to replace often but you’re reaching for constantly. No matter if you’re a home cook or trained chef, it’s likely that you’re using the oil daily (either in a recipe, to sauté, etc.). There are three types of olive oils you can pick up on grocery store shelves: extra virgin (the most common one), virgin, and refined.
EVOO, as Rachael Ray coined, is the highest-quality of olive oil that is unrefined (meaning it hasn’t been treated chemically or thermally) and consists of low acidity. More often than not, the bottle is sitting on your counter in a reused container that you continually fill up with new olive oil once the old bit runs out. But is that the best way to store your olive oil? We turned to an expert for answers.
Why You Should Store Olive Oil in Its Original Container
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When you purchase olive oil, it’s already considered to be at optimal storage. That’s because it’s poured into a container with an airtight seal, which significantly lowers exposure to oxygen. “The moment you expose the oil to oxygen is when it starts to degrade and the clock starts ticking before it will lose its flavor and get off-putting [rancid] flavors like crayon or wax,” says Mary Mori, vice president of quality and product at California Olive Ranch.
Mori recommends ditching clear glass bottles and pour spouts (especially open ones), which both allow oxygen to seep in, quickly leading to degradation.
The Best Place to Store Olive Oil
It’s best to store your olive oil in its store-bought packaging away from the stove and light. Despite the convenience of placing EVOO next to the stove, “heat is one of the main causes of oil degradation and rancidity onset” Mori says. Instead, place it in a cool, dark place, such as your pantry or kitchen cabinet.
Even if you do keep your EVOO in the same bottle you bought it in, it’s important to avoid refilling it because combining the leftover and new oil will negatively impact the flavor. This result is especially dependent on how often the container is used and washed, and how long residue—which has already been exposed to excess oxygen and light—is left in it without being cleaned.
“Rancidity, the taste of crayon or waxes or stale nuts, is an increase in free radicals in the oil,” Mori explains. “Consuming this is not a food safety risk, but is not a pleasant taste and counteracts the health benefits the phenols provide to you and your blood.” Therefore, it’s best to just steer clear of reuse altogether.
How to Tell If Your Olive Oil Has Expired
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On average, the shelf-life of extra virgin olive oil is around 18 months, but Mori recommends using it in 30 to 60 days from purchasing for the best taste. Considering how much the ingredient is utilized in the kitchen it’s unlikely that a new bottle will be around for months on end anyways, but review the telltale signs of spoilage to make sure your olive oil has not expired.
Mori likens olive oil to fruit juice, explaining that it should taste “fresh and herbaceous.” If you sip your EVOO and it resembles anything “sour, dry, or even Play-Doh-like,” then it’s time for it to be trashed. If you find yourself not using the ingredient that often, then opt for a smaller size that won’t go to waste, such as the 500 milliliter bottle.
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- Ina Garten Just Revealed Her Favorite Olive Oil Brand She’s Used for Over 25 Years
- 25 Ways to Bake with Olive Oil
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