{"id":2509,"date":"2026-11-11T18:00:00","date_gmt":"2026-11-11T17:00:00","guid":{"rendered":"https:\/\/www.latelierdessaisons.ch\/how-to-store-olive-oil-shelf-life-and-6-rules-for-fresh-flavor\/"},"modified":"2026-11-11T21:39:27","modified_gmt":"2026-11-11T20:39:27","slug":"how-to-store-olive-oil-shelf-life-and-6-rules-for-fresh-flavor","status":"publish","type":"post","link":"https:\/\/www.latelierdessaisons.ch\/en\/how-to-store-olive-oil-shelf-life-and-6-rules-for-fresh-flavor\/","title":{"rendered":"How to Store Olive Oil: Shelf Life and 6 Rules for Fresh Flavor"},"content":{"rendered":"\n

Store extra virgin olive oil in the dark, in a cool place and tightly closed, away from the stove and radiators.<\/strong> Use it as soon as possible, within 18 to 24 months of the harvest date at the very most.<\/p>\n\n\n\n

I’m Elia Fuster Rius, an olive oil sommelier (ESAO) and a member of the EIOOC jury. Even a very good oil loses its freshness if it is stored badly. Its three enemies are light, heat and oxygen.<\/p>\n\n\n\n

How long does olive oil last?<\/h2>\n\n\n\n

Olive oil is a fresh product, not a stockpile for years. Use it as soon as possible, within 18 to 24 months of the harvest date at the very most. Count from the harvest date, not the purchase date, so check the harvest year when you buy: the fresher the oil, the more time you have.<\/p>\n\n\n\n

The 6 storage rules<\/h2>\n\n\n\n

1. Keep it in the dark<\/h3>\n\n\n\n

Light oxidizes the oil. Choose a dark bottle or a tin and keep it in a cupboard.<\/p>\n\n\n\n

2. Keep it cool<\/h3>\n\n\n\n

Do not put it next to the stove, the oven or a radiator, or on a windowsill. The ideal is a cool place, around 14 to 18 \u00b0C.<\/p>\n\n\n\n

3. Keep it tightly closed<\/h3>\n\n\n\n

Oxygen is the enemy of aroma. Close the bottle immediately after each use.<\/p>\n\n\n\n

4. Decant large containers<\/h3>\n\n\n\n

With a 5 or 10 litre tin, fill a smaller dark bottle for everyday use. Keep the rest tightly closed and in the dark.<\/p>\n\n\n\n

5. Not in the fridge<\/h3>\n\n\n\n

It isn’t necessary. In the cold, the oil can form flakes or solidify. That is reversible, but unnecessary.<\/p>\n\n\n\n

6. Don’t top up<\/h3>\n\n\n\n

Never pour new oil over the remains of old oil. This keeps the oil fresh.<\/p>\n\n\n\n

A good oil is filtered<\/h2>\n\n\n\n

An unfiltered oil means paying olive oil prices for water and residues. On top of that, water and suspended particles can ferment and affect quality. All my oils are filtered.<\/p>\n\n\n\n

How can I tell the oil is old?<\/h2>\n\n\n\n

It smells of wax crayon, putty or old nuts. The fruitiness is gone and the taste is flat.<\/p>\n\n\n\n

Frequently asked questions<\/h2>\n\n\n
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Where should I store olive oil?<\/h3>\n
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In the dark, in a cool place and tightly closed, for example in a cupboard away from the stove and radiators.<\/p>\n\n<\/div>\n<\/div>\n

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How long does olive oil last after opening?<\/h3>\n
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Once opened, oxygen gets into the bottle. Use the oil quickly and close the bottle every time.<\/p>\n\n<\/div>\n<\/div>\n

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Can I still use expired olive oil?<\/h3>\n
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It shouldn’t be dangerous, but it has lost its freshness. If it smells rancid, don’t use it any more.<\/p>\n\n<\/div>\n<\/div>\n

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Should olive oil go in the fridge?<\/h3>\n
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No. It can turn cloudy or solidify. That is harmless, but unnecessary.<\/p>\n\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n

Keep reading<\/h2>\n\n\n