How to store extra virgin olive oil

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Storage & quality: how to keep extra virgin olive oil fresh for longer

For maximum quality and flavor, store extra virgin olive oil in a cool, dark, airtight container —and not for too long . This way, you'll preserve not only the full Mediterranean flavor but also the healthy antioxidants and polyphenols.

This page is a summary of our blog post: How to Best Store Extra Virgin Olive Oil? That blog post provides more detailed information (based on scientific research and practical experience) on how to prevent spoilage for as long as possible.

Not all olive oil is created equal

Not all oils are created equal, and extra virgin olive oil (EVOO) is no ordinary oil. EVOO is a pure, natural product packed with organic compounds, such as healthy fatty acids, vitamins, and more than 30 different antioxidants (polyphenols).

It's precisely these natural and valuable ingredients that make EVOO so special, but they're also susceptible to spoilage. You can delay spoilage by storing your EVOO properly.

How long does extra virgin olive oil last?

Depending on the quality and packaging, good EVOO lasts an average of 18 to 24 months . Exactly how long depends on factors such as the olive variety, the production process, and especially light, air, and temperature .

EVOO made from olives with a higher polyphenol content has a longer shelf life.

Examples of strong varieties that are often high in polyphenols:

  • Spanish Picual
  • Italian Coratina
  • Greek Koroneiki

In good conditions this can last 1.5 to 2 years.

EVOO made from olives with a lower polyphenol content has a shorter shelf life

Examples of varieties that may be lower in polyphenols on average:

  • Spanish Arbequina
  • Italian Leccino
  • Greek Kalamata

Guideline: often 6 to 12 months (depending on production & storage).

How do you store extra virgin olive oil?

Fortunately, there's a lot you can do to prevent unnecessary, rapid loss of quality. Store EVOO as follows:

Dark : In the dark : preferably in a dark bottle or bag-in-box, and in a cupboard (not on the counter or near a window). Light accelerates oxidation, which reduces the polyphenols and antioxidants.

Sealed : EVOO doesn't do well with oxygen. Close the cap immediately after use; oxygen accelerates oxidation. A vacuum-sealed bag in a box is therefore better for its shelf life than a bottle or can.

Cool : Heat accelerates oxidation. So, keep away from stoves, ovens, radiators, and direct sunlight.

Guideline: How long can you store EVOO?

Time is the fourth enemy of fresh EVOO, just like with all fresh produce. EVOO is not wine. Wine is fermented, and you definitely don't want that with EVOO! Even the best oil gradually loses quality over time.

Our guideline (when stored cool, dark at ± 12–21°C)

  • Unopened (low oxygen): Best before best before date. After bottling, this is approximately 18 months on average.
  • After opening (more contact with oxygen): use within 3–4 months , preferably before the best-before date. The fresher, the better.
This is a guideline, not a law of the Medes and Persians: always smell and taste. Fresh and fruity = good. Flat and rancid = don't use.

Can you store extra virgin olive oil in the refrigerator?

Yes. Cooling slows oxidation, allowing your oil to last longer. Keep in mind, however, that good EVOO can (partially) solidify in the refrigerator. This doesn't affect the quality, but it does make pouring more difficult. Cold EVOO tastes considerably flatter.

Once the oil returns to room temperature, it will become clear again and the full flavour will return.

Can you freeze olive oil?

Yes—that's actually quite possible. Studies show that you can freeze EVOO for extended periods, and that after 12–18 months after thawing, the differences from fresh oil can remain limited (flavor, nutritional value, and polyphenol content remain largely intact).

Practical advice (summary)

Daily use

  • Place an opened bottle closed and in the dark .
  • Do not store near a heat source (stove/oven/heater/sun).
  • Try to use up an opened bottle within 3–4 months and before the best-before date.

Stock / bulk packaging

  • Store in a dark and especially cool place.
  • Fill a smaller bottle for the kitchen and table.
  • Do you have multiple bottles? Put any you don't use right away in the refrigerator .

Keep for more than six months

Then consider freezing your EVOO.

Store EVOO in a cool, dark place, and sealed. Use unopened EVOO well before its expiration date. Opened EVOO should be kept until its expiration date, but always smell and taste it: fresh and fruity = good; bland and rancid = discard.

Frequently Asked Questions

Should olive oil always be kept in the refrigerator?

No. For everyday use, a cool, dark cupboard is often fine. A refrigerator can help slow oxidation, but the oil can solidify and the flavor may become temporarily dull.

Is solidification in the refrigerator a sign of quality?

Not necessarily. Some oils solidify faster than others, depending on the fatty acid composition and temperature. EVOO will almost always solidify, but solidification itself isn't a quality mark.

How do I tell if olive oil is rancid?

Smell and taste: Rancid oil smells and tastes flat, old, and musty. If you smell old nuts or musty earth, definitely don't taste it. That's old EVOO. Fresh EVOO smells fresh and fruity. Trust your senses.

Can I freeze olive oil in its original packaging?

That is possible, but it is more practical to freeze a portion in smaller (well-sealed) bottles or containers, so that you do not have to defrost and re-cool it every time.

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