Extra virgin olive oils, or EVOO, as many of us might have heard it called, is a staple in our kitchens and highly valued for its great flavor and health benefits. But to enjoy all its rewards, proper storage can really make all the difference in quality, flavor, and nutrient values. Here are some practical tips and tricks to keep your extra virgin olive oil fresh and full of flavor for as long as possible.
1. Cool but Not Cold
Extra virgin olive oils are temperature sensitive, and oxidation accelerates the degradation of aroma and nutrients. You must store your olive oil between 60° and 72°F (15 to 22°C). A cool pantry out of sunlight or a kitchen cabinet far from the stove is ideal. Most of all, do not store your olive oil in a refrigerator since it can lead to cloudiness and even affect its texture. Even though these changes are harmless, they can alter the texture of the oil at the moment of cooking or drizzling.
2. Keep it away from Light
The best way to ruin olive oil is to leave it in a light. Sunlight or even bright lighting in the kitchen can degrade sensitive compounds in extra virgin olive oil, thereby reducing the flavor and health benefits it provides. To keep your olive oil safe from UV rays, which can harm it, store it in a dark-colored, opaque bottle. If it’s already in a clear bottle, transfer it into a darker bottle for long-term storage.
3. Seal It Tight
Due to exposure to air, oxidation occurs and therefore, olive oil will get rancid eventually. Always seal the bottle tight each time it is opened so that no air finds its way into the bottle. Use containers with tightened lids or stoppers for the storage of the oil, thus ensuring freshness. Decant small portions of oil into smaller bottles when buying in bulk, thus minimizing the number of instances where the oil is exposed to air.
4. Buy in small quantities if you will use them frequently
You might have the urge to buy large quantities of olive oil, thinking that the amount consumed will be less than the amount you paid, but extra virgin olive oil is best savored fresh. An open bottle of this healthy oil should be used up within 3 to 6 months for full flavor. If you are cooking with olive oil only from time to time, buy it in small bottles so that you don’t end up with old and stale oil in your kitchen.
5. Keep it in a place where it won’t smell something else
Extra virgin olive oil is very porous, so it has a great potential to catch smells in the air for it is exposed. If the container it comes in isn’t very tightly sealed, it might smell whatever surrounding smell there is. Desist from letting it get a whiff of pungent foods like garlic, onions, or spices. Place your oil in a space that is less harsh in terms of smell. It will last and retain its flavor. Through this, you will enjoy your oil to the fullest.
6. Do not let it sit for too long
Olive oil, even when stored properly, is a perishable good. It does not improve with age, and most experts agree that olive oil should be consumed within 12 to 18 months of being pressed. Have your bottle find a “harvest date” or “best by” date so that you know you are using it at the point of peak freshness. Using older olive oil won’t harm you, but its depth of flavor and health properties will simply be missing.
7. Purchase Quality Containers
A second part of great storage includes the kind of container. For centuries, glass, stainless steel, or ceramic containers have been ideal for long periods because they do not react with the oil. Plastic is best avoided because chemicals could leach into the oil over time. It may not even provide sufficient protection from light.
Bonus Tip: When Has Your Olive Oil Gone Bad?
Even with proper storage, extra virgin olive oils eventually go bad. If you’re unsure whether the oil is still good, do a smell and taste test. Fresh olive oil will have a minimally fruity, peppery aroma and a clean, robust flavor. Crayon or putty smell or a musty, off-flavor? It’s time to toss it.