Keeping your olive oil fresh
Avoid Heat, Light and Oxygen
When olive oil is exposed to heat, light and oxygen the valuable nutrients in the oil begin to oxidise and this impacts on both the flavour and health properties of the oil. This is the reason many quality producers opt to use opaque bottles (La Samiaja and La Espabilá) or an outer casing (Heroina). This protects the oil from the light.
Olive oil should always be stored in a cool, dry, dark place away from heat and light. Ensure the lids of your containers fit tightly and never store olive oil next to your cooker or hob to avoid exposure to heat.
Glass rather than plastic
Glass bottles are always preferable to plastic. Plastic containers are porous and do not provide the same protection from light, heat and moisture that glass or stainless steel containers do. In addition, small molecules of plastic can leak into the oil further diminishing its quality.
Olive oil should be consumed within two years of pressing. Longer than this, the flavours begin to deteriorate and the oil begins to lose its health properties. As time goes by, the acidity levels increase as a result of oxidisation.
Always buy your olive oil fresh from a specialist supplier or retailer.