How long does olive oil last? Experts say yes

It may be a beautiful display on your countertop, but you don’t likely appreciate the taste as much as the appearance. There are a number of notable exceptions to the rule that wine, balsamic vinegar, and other Mediterranean exports develop complex flavors and nuance with age. Olive oil is an excellent example. example. As opposed to popular belief, this delicious, antioxidant-rich elixir is best enjoyed fresh, which means that the bottle you’ve been saving for a special occasion should have been used in meals months ago.

What causes olive oil to go bad?

The fundamental characteristics of olive oil are similar to those of fruit juice. Olive oil comes from a fruit, so it goes rancid after a while, the same way orange juice does. Additionally, olive oil is not fermented like wine and other alcoholic beverages, so with aging, its quality will not improve.

In answering the question, “does olive oil go bad”, we must be cautious. Old olive oil won’t make you sick like expired orange juice, but it will make you sick if it becomes too hot. Cooking with it will, however, result in food that tastes sour or even slightly rancid.

Biagio Cepollaro, owner of Via Roma Pizzeria in Camp Springs, MD, says unfiltered olive oil can last up to 18 months, filtered oil up to 36 months, but spoiled olive oil will lose its flavor after 18 to 36 months. It is best to use extra virgin olive oil within a few months after opening, maximum 12 months.

Olive oil does not retain its fresh flavor, color, or texture over time unlike wine.” In particular, a lack of usage will result in olive oil losing its fresh, green and grassy flavors. Similarly, aging diminishes the health benefits of olive oil, especially its antioxidant strength.

Keep olive oil fresh by storing it properly

Various exposures to light, heat, and air accelerate the aging process of olive oil, according to Iyer. There are, however, a few simple steps you can take to keep olive oil fresher for longer given that these factors can be avoided.

1. Purchase or decant olive oil that comes in an opaque bottle.

She warns against storing olive oil in clear containers or bottles. Light is one of its biggest enemies, so you should always store it in an opaque container, like the UV-protected bottles we use. If you buy olive oil in bulk, you may consider decanting the oil into a darker container (assuming your original container was made of clear plastic).

2. EVOO shouldn’t be stored next to a stove.

The oil should be kept away from heat sources, says Iyer. No matter how tempting or convenient it may seem, you should not keep your bottle of olive oil right next to your cooktop or oven, nor any other surface that will frequently radiate heat. The safest way to keep your olive oil is in a cabinet or other area where the temperature is stable.

3. The sweet spot is between 60° F and 72° F.

The olive oil you use shouldn’t be stored near heat, but it also shouldn’t be refrigerated. In addition to the hazard of solidifying the oil, you also risk making it difficult to use if it is accidentally solidified. A refrigerator’s temperature is much cooler than 60° F, where olive oil should be stored.

4. Keep the cap on at all times.

Iyer concludes by emphasizing the importance of keeping air out. “Recap your bottle after each use. When pouring oil, make sure that the spout has a seal that can prevent air from getting into the bottle so that the oil doesn’t lose any of its integrity.

How to deal with bad olive oil

Oil that has turned should be disposed of or used for something else, such as cleaning. You’ll clog your pipes and pollute water sources if you pour it down the drain. Don’t recycle your oil, and instead, throw it in the garbage (you can’t compost it, unfortunately).

Last but not least, keep in mind that once you open a new bottle of EVOO, it needs to be used relatively quickly. That means that buying smaller quantities is likely a good call, unless you’re cooking pasta or pizza for a crowd on the regular.

You can assist your lucky recipient in making (relatively) quick use of that all-important elixir by giving him/her the gift of knowledge next time you gift a bottle of fancy olive oil.

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