EVOO + Tips

Enemies of Olive Oil

Here is a lesser-known fact: Extra virgin olive oil is a fresh-squeezed juice. Consequently, extra virgin olive oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age. So, when you use and store you’re olive oil at home, keep in mind that extra virgin olive oil has four enemies:

 

Time

Once bottled, olive oil has an 18-24 month shelf life. And once you open your oil, you’ll want to use it sooner than later. We recommend using up the oil within 30 to 60 days upon opening.

Light

Exposure must be minimized or eliminated at all times. Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.

Heat

The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Exposure to warmer temperatures causes unpleasant flavors to develop in the olive oil.

Oxidation

Exposure must be minimized or eliminated during storage. Otherwise oxidation of the oil occurs, which causes off flavors in the olive oil. We top off each bottle of our oil with a small amount of nitrogen to force out any residual oxygen before the bottle is capped.

 

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It is important to store your oil with care to ensure maximum freshness. Be sure to use your olive oil within the ‘best by date’ on the bottle.

 

  • Away from the stove and oven
  • Keep in a cool, dark place
  • Reseal your bottle tightly after use
  • Use up your bottle of EVOO quickly and replace it with a fresh bottle every couple of months.