Did you know keeping your Olive Oil fresh is an important quality to keeping your taste and experience?
Our Extra Virgin Olive Oil has a shelf life of about 18 – 24 months vs. the 3 – 6 months you’ll get from standard oils that do not go through high quality grade testing.
Here is a lesser-known fact: Extra virgin olive oil is fresh-squeezed juice. Consequently, extra virgin olive oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age.
So, how do you keep it fresh?
Many people save good quality extra virgin olive oil for special occasions, but it’s a fresh product that should be consumed! We’ve shared a multitude of recipes on our blog, as well as health benefits. We suggest incorporating 2-3 tablespoons a day, whether that’s in your salad dressing, by teaspoon to mouth or grilling vegetables.
We understand you might have a lot of our unique flavors, so ask our staff how you can utilize each one to it’s fullest potential over the next year to year and half.
LIMIT LIGHT EXPOSURE
Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil. Olive oil should be packaged in dark glass or tin to cut down on light exposure. It should also be stored away from direct light as exposure to light dramatically shortens the shelf life of extra virgin olive oil.
KEEP IT SAFE
Store extra virgin olive oil away from light as mentioned, as well as air and heat. These elements accelerate the process of oxidation which leads to rancidity.
Olive oil should not be stored next to the stove as this exposes the oil to consistent heat. It is also not recommended to store oil in the refrigerator because condensation within the bottle may lead to off flavors. Store your oil in a cool, dark cabinet or pantry.
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.
We’re here to answer any questions you may have. Open that olive oil and get to cooking!