How to store extra virgin olive oil
Light, heat and air are the enemies of oil. Where to keep it, in what container, how long it lasts and how to tell it has aged.
23 October 2026
Extra virgin olive oil is a fruit juice: over time it loses aroma and quality, and the faster the worse it is stored. Its enemies are three: light, heat and air. With a little care it stays good for a long time.
Away from light
Light speeds up oxidation. That is why oil should be kept in containers that shield it, such as dark glass, tins or stainless steel, and in a closed cupboard, not on the worktop by the window. Clear bottles are best avoided.
Cool, but not in the fridge
The International Olive Council advises storing it between 13 and 25 °C; ideally in a cool place with a steady temperature, away from the hob, oven and radiators. The fridge is not needed: below about 10 °C oil may turn cloudy or set. This is reversible and does not spoil it: at room temperature it turns clear again.
Little air
Once opened, oxygen starts its work. Always close the cap well and choose the size according to how much oil you use: a bottle open for months loses its aroma.
If you buy a tin
The tin protects the oil from light and is the best-value size for those who use a lot. The best way to use it is to pour some oil into a dark bottle for everyday use and keep the tin tightly closed in a cool, dark place. Before refilling the bottle, wash and dry it: old oil left at the bottom would spoil the new.
How long it lasts
The label shows the best-before date: until then the oil, stored well, keeps its characteristics. To enjoy its aromas at their best, use it within the year, before the oil of the new harvest arrives.
How to tell it has aged
An old or badly stored oil loses its fresh olive aroma and takes on a rancid smell, like old dried fruit and nuts. It is not dangerous in cooking, but it has nothing left to give: better to use it in time.
