Most people buy a bottle of olive oil, place it on the kitchen counter, and only think about how it tastes.
But in reality, how you store olive oil can dramatically affect its flavor, freshness and even its health benefits. Extra virgin olive oil is a natural product — and like any natural food, it can degrade over time if not treated properly.
Here’s a practical guide to help you keep your olive oil in perfect condition from the moment you open the bottle.
Why Olive Oil Goes Bad (The 3 Enemies)
There are three things that damage olive oil:
| Enemy | What it Does |
|---|---|
| Light | Breaks down antioxidants and causes premature oxidation |
| Heat | Speeds up aging and destroys aroma compounds |
| Oxygen | Triggers oxidation and reduces the oil’s nutritional value |
When extra virgin olive oil is exposed to light, high temperatures or air, it starts losing its polyphenols, vitamin E, flavour and aroma.
It doesn’t go “bad” in one day — but it slowly becomes flat, metallic and nutritionally empty.
Best Practices for Storing Olive Oil
1. Use a dark glass bottle
Transparent bottles let in UV light, which accelerates oxidation. A dark green or amber glass bottle protects your oil much better. Ceramic bottles also work well.
2. Keep it away from heat
Your kitchen is full of heat sources — stove, oven, microwave, even sunlight through the window.
Ideal temperature: between 14–18°C (57–64°F). A cool pantry or cabinet is perfect.
3. Close the bottle immediately after use
Every time the bottle stays open, oxygen gets inside. Try to pour what you need and close the cap right away.
4. Don’t keep it for too long after opening
Once the bottle is opened, try to consume it within 2–3 months. A well-produced oil can last longer — but its intensity and aroma will slowly fade after it’s exposed to oxygen.
Should You Refrigerate Olive Oil?
This is a common question. The short answer is:
No — you shouldn’t keep it in the refrigerator
The cold temperature causes the oil to crystallise and can affect texture and flavour.
The best place is a cool, dark cupboard — ideally in its original dark glass bottle.
(If your home is consistently over 25°C / 77°F, you may store it in the fridge only to prevent oxidation, but bring it back to room temperature before use.)
Bonus Tip: Buy Smaller Bottles
Buying a large bottle only makes sense if you actually use a lot of olive oil every week.
Otherwise, a 500ml bottle is usually a better option, because you finish it before quality starts to drop.
Final Takeaway
Extra virgin olive oil is not just a cooking fat — it’s a living food with delicate flavor and powerful antioxidants.
Treat it the same way you would treat a fine wine:
Keep it in the dark. Keep it cool. Keep it sealed.
Do that, and your olive oil will taste just as fresh and aromatic as the day it was pressed.
