Even the finest olive oil will fade if it is stored carelessly. The good news is that keeping it fresh costs nothing — it just means understanding what spoils it. Olive oil has three quiet enemies: light, heat and air.
Keep it in the dark
Light, especially direct sunlight, breaks down the compounds that give olive oil its flavour and freshness. This is the single most common mistake — that handsome clear bottle on a sunny windowsill is slowly losing its quality. A tin, or a dark cupboard, solves the problem. It is the main reason our larger sizes come in light-proof tins.
Keep it cool
Heat speeds up oxidation. Store your oil away from the hob and the oven, ideally somewhere around room temperature or a little below. There is no need to refrigerate everyday oil; cold makes it cloudy and thick (harmless, and it clears as it warms), and constant temperature swings are worse than a steady, cool spot.
Keep the air out
Every time you open the bottle, a little air gets in, and oxygen is what eventually turns oil stale. Close the cap firmly after each use. If you have bought a large tin, it can help to decant a week’s worth into a smaller bottle, keeping the main supply sealed and protected.
Use it while it is young
Olive oil is not like wine — it does not improve with age. It is at its best within the first year or so of pressing, and once opened it is happiest used within a few months. Buy a size you will get through comfortably, rather than the biggest tin you can find.
A quick checklist
• Dark cupboard, not the windowsill.
• Away from the stove.
• Cap closed tightly.
• Bought in a size you will finish in good time.
Do these four things and every drizzle will taste the way the maker intended.
Enjoyed this? Discover the oils behind the words.
Browse the Collection
