Store olive oil in a dark-colored glass bottle, which helps to keep out the light, or in a stainless steel container. This will protect the oil from exposure to sunlight. If you buy your olive oil in a large tin, consider pouring smaller amounts in a dark-colored bottle to use as you need it.
Dark bottles keep olive oil fresh
Keeping olive oil in a clear bottle exposes it to more light, which will turn it rancid faster. In the simplest terms, rancidity occurs when fats and oils decompose.
Don't forget: the best bottles to store olive oil are dark-colored bottles such as O-Live's dark green bottle. Store your olive oil in a dark-colored glass bottle to help keep out the light, or in a stainless-steel container. This will protect the oil from sunlight damage.
The best containers for olive oil storage are glass (especially tinted glass), ceramic, porcelain, or non-reactive metals such as stainless steel. Do not store olive oil in containers made of reactive metals such as copper or iron.
These additives, which are more sensitive to light and oxidation, would spoil quickly, leading to rancid oil. To prevent this from happening, olive oil was packaged in dark bottles to protect it from sunlight and extend its shelf life.
Storing it at the usual room temperature of about 70 degrees Fahrenheit is ok, but if your kitchen is routinely warmer than that, refrigerate the oil for best quality. Refrigeration is best for long-term storage of all olive oils except premium extra-virgin ones.
LIGHT. Whether direct or indirect, light damages oil's chemical, physical and organoleptic characteristics. For this reason it is important to store it away from direct sunlight or bright lamps. For longer periods of time, a dark, cool place is preferable.
Although the glass bottle does not allow the penetration of gases, it is sensitive to the action of light on the fatty acids, which also produces an increase in acidity. The evolution of this chemical parameter shows slightly lower values in the olive oils stored in tin containers than in dark glass bottles.
When it comes to cleaning our reusable bottles, we recommend every three months—but at the very least once a year. And when it comes to adding in a new harvest or new oil altogether, don't top up your bottle of older oil with the fresh batch without a rinse with soap and water!
"Extra virgin olive oil, vegetable oils, peanut oils, and coconut oils should be stored in a cool, dark place that's also dry—preferably a pantry away from appliances and sunlight because exposure to heat breaks down the oils, and, in turn, can make them rancid."
Even after being opened, refrigeration is not necessary as long as stored properly. However, if you won't be using an opened bottle for several weeks, refrigeration may help preserve the oil until you need it. Just be sure to let it warm to room temperature afterward so that it is completely liquid before using.
Since sunlight can hasten the degradation process of essential oils, it's best to store essential oils in bottles made of colored glass. That means you should steer clear of clear, colorless glass or plastic bottles, which can allow light to damage essential oils.
Store your oil in a tin or dark glass bottle.
Olive oil will stay fresher longer if you keep it away from the light (which will oxidize the oil). Store in a dark glass bottle or wrap your clear bottle with aluminum foil or something that will keep the light out.
The good news is that Olive Oils shelf life is much longer than the average product and some Olive Oils can last up to 18-24 months before becoming unappetising. However, Extra Virgin Olive Oil tends to last a shorter period, usually around 12-18 months.
Many people save good quality extra virgin olive oil for special occasions, but it's a fresh product that should be consumed! Once bottled, olive oil has an 18-24 month shelf life so extra virgin olive oil should be purchased within 12 to 18 months of its harvest date and should be used up within six months of opening.
Besides smelling nasty, rancid oil leaves a really unpleasant after-taste in food. Baking or cooking with rancid oil results in food waste because the end result is almost putrid (ask me how I know this…).
In conclusion, extra virgin olive oil is a favorite cooking ingredient among chefs for its health benefits, unique flavor, and texture. It adds depth to dishes and enhances the taste of food. Not only does it add flavor, but it also provides numerous health benefits that make it an ideal choice for cooking.
Non-transparent metal containers protect the olive oil well against light and air. Dark-colored, especially green (to prevent chlorophyll oxidation), glass bottles protect it well also. Transparent plastic bottles on the other hand provide less protection.
Heat is one of olive oil's worst enemies. During transportation and storage, olive oil is exposed to temperature variations which can cause it to degrade. In fact, heat causes the oil's molecules to decompose, leading to a loss in taste and smell.
Store olive oil in a cool, dark, dry place away from heat, light, and moisture. Always buy oil that's in a dark glass bottle or metal tin, to help prevent photo-oxidation. In addition, make sure the bottle has a screw cap, this allows you to tightly close the top and prevent new exposure to oxygen.
In fact, extra virgin olive oils can range in color from deep grassy green to bright, yellowy gold. This variance is due only to the level of chlorophyll in the olives when they are pressed.
Avoid storing oil in plastic containers because chemicals from the plastic can seep into the oil. Also avoid reactive metal containers, like iron or copper, which can cause a reaction with the oil, making it unsafe. It's also important to limit the oil's exposure to oxygen.