Extra Virgin Olive Oil is one of the few foods that never truly expires, although it does have a best-before date after which it begins to lose some of its properties.
Even though it does not have an expiration date, if it is not stored correctly, its flavor, aroma, and color can be affected and develop perceptible defects, the most common being rancidity. This does not pose any health risk, but it is advisable to follow some simple rules to properly preserve Extra Virgin Olive Oil and maintain all its qualities. One consequence of rancidity is the gradual loss of polyphenols, antioxidant substances present in extra virgin olive oil, which reduces their health benefits, although Extra Virgin Olive Oil retains its properties much better than other oils due to its higher content of polyphenols and vitamin E.
Temperature
Containers of Extra Virgin Olive Oil should be kept away from any heat source, as prolonged exposure to high temperatures can cause the evaporation of various alcohols in the oil, affecting its texture and making it lighter. It is therefore recommended to store extra virgin olive oil in a cool, low-humidity place with as constant a temperature as possible, ideally between 16 and 18 degrees Celsius. Refrigeration is optional.
If you have a wine cellar, this is also an excellent place to store Extra Virgin Olive Oil, especially in summer. If the oil is exposed to low temperatures, it may solidify, which is not an issue as it will return to its natural state as the temperature rises.
Light
Direct light is another factor that negatively affects the composition of extra virgin olive oil. It is recommended to store containers in a dark place or with very low light exposure to prevent photo-oxidation, as its high content of pigments, chlorophyll, and pheophytins act as preservatives in the absence of light but become activators and catalysts of oxidation when exposed to it.
Sunlight is therefore one of the main enemies of olive oil conservation, as it promotes oxidation.
Packaging
Extra Virgin Olive Oil can be purchased in different formats, from premium formats to large jugs or tins.
Although Extra Virgin Olive Oil contains numerous natural antioxidant compounds, if it comes into prolonged contact with air, it will eventually turn rancid. Therefore, it is essential that the container is tightly sealed. While EVOO should ideally remain in its original container, if it is transferred, the new container must always be clean, as any residue from previous oils could cause rancidity.
When consuming EVOO in restaurants or bars, ensure it is served from non-refillable containers, properly labeled, or in single-serving portions.
Odors
To maintain its organoleptic qualities, flavor, and aroma, Extra Virgin Olive Oil should not share space with products that emit strong odors, whether food or other substances. Avoid exposure to smoke or vapors generated during cooking, as EVOO readily absorbs foreign odors, altering its characteristic flavor.
Conclusion
Even when following these storage tips to preserve the flavor and properties of extra virgin olive oil, it is still advisable to respect the best-before date. Remember that Extra Virgin Olive Oil is simply olive juice, natural and pure, with its only preservatives being the antioxidants obtained during the growth of the fruit.
This allows it to have a long shelf life, making it essential to store it properly to preserve all its properties and maintain its wonderful taste.
