Extra virgin olive oil is a fresh product, not a preserve. Store it well and it rewards you; store it badly and even the finest oil fades quickly.
Three things degrade olive oil: light, heat and air. Keep all three away and you protect the aromas, flavour and antioxidants you paid for.
Where to keep it
- In a cool, dark cupboard away from the oven and stovetop — not on the counter beside the hob.
- Away from direct sunlight and radiators; a stable temperature is better than a warm, fluctuating one.
- Tightly closed after every use, so it spends as little time as possible in contact with air.
The right container
Dark glass and tin both shield oil from light — which is exactly why we bottle Minoiko in dark glass and sealed tin. If you decant oil, use a small opaque container rather than a clear one.
How long does it keep?
Extra virgin olive oil is best used within about 12–18 months of harvest and, once opened, within a couple of months for peak flavour. Buy a size you will actually finish while it is fresh.
The best bottle is the one you use often — freshness beats hoarding.
Notice a flat, greasy or fusty taste? That is oil past its prime. Stored properly, good oil stays lively and green to the last pour.