A common question among Extra Virgin Olive Oil (EVOO) consumers is whether it expires or has a specific period for optimal consumption. Today on our blog, we aim to clarify these points.
Expiration Date vs. Best Before Date
Like almost all foods, EVOO is affected by time, undergoing natural degradation. First, it’s important to distinguish between the expiration date and the best before date. The expiration date indicates when consuming the food may pose a health risk and, therefore, should never be eaten. European regulations require this date on all perishable products such as fish, seafood, meat, and vegetables. Olive oil, however, is not considered perishable, so it does not have an expiration date and can be consumed safely.
The best before date indicates the period during which the food maintains its optimal quality, without posing a health risk. This applies to EVOO, which does not expire and can be consumed after the best before date, though it gradually loses properties over time. The date is set by the packager, not necessarily the producer, guaranteeing the content retains its Extra Virgin characteristics until that date. After that, the producer is no longer responsible for maintaining the organoleptic quality, and the oil may be considered simply virgin, since EVOO contains no preservatives—100% pure olive juice.
Ideal Consumption Period for EVOO
Although EVOO does not expire, it deteriorates over time, which is why a best before date is mandatory. Typically, this period ranges from one to two years from packaging.
After this date, the oil can still be used, though it is better suited for cooking or frying rather than raw consumption, as some aromas and flavors may diminish, and new compounds may develop that affect its properties. Proper storage is essential: keep EVOO protected from light, at a stable room temperature, away from air, in well-sealed containers to prevent oxidation and rancidity. This helps preserve natural polyphenols, antioxidants, tocopherols, and oleic acid, which are responsible for its Extra Virgin qualities. Poor storage can increase free fatty acids, raising the oil’s acidity.
Although the best before date can extend up to two years, one year is ideal, roughly corresponding to the period between harvests.
How to Recognize Oil That Is Not in Perfect Condition
Once the best before date has passed, the most common issue is rancidity, easily detected by taste. If the oil tastes strange or rancid, it has deteriorated.
Color can also indicate spoilage, though as we explained in a previous post the color is not indicative of EVOO quality. Still, significant color changes may signal deterioration. Changes in aroma are another clear sign that the oil is no longer fresh. Oils showing these negative traits should not be used for consumption, as they will affect the taste of dishes.
Although we have previously discussed proper EVOO storage, here are additional tips to maintain your oil in perfect condition for as long as possible:
- Buy quantities you will consume before the best before date to avoid having excess oil that may spoil.
- Choose containers that best protect against light and store them in a cool, dark place away from heat sources.
- Keep bottles tightly closed to prevent oxidation and avoid contact with metals like iron or copper, which accelerate spoilage.
- Use the original container whenever possible, both for cooking and table use. As with wine, knowing the origin and brand is appreciated, and in restaurants, request single-dose, non-refillable containers.
In conclusion, while EVOO does not expire, it is best to consume it within the best before period indicated on the packaging. With simple care, you can enjoy your delicious and precious green gold for months.
