Storing Olive Oil

There is an old Italian proverb – “olio nuovo, vino vecchio” (meaning, “it is best to consume young oil but old wine”. Properly stored, olive oil will keep longer than other edible oils – up to two years. However once opened, it is best to use the oil within 60 to 90 days. Storing olive oil so that it remains fresh, retains flavor, and doesn’t become rancid is important. The four enemies of olive oil are heat, light, air and time, which all contribute to rancidity.

When you buy:
Make sure you buy from a reputable producer online. If you buy at the grocery store, reach for that bottle at the back of the shelf, where the oil has been protected from fluorescent light.

When you store:
Olive oil should be stored in a cool, dark place and in a sealed container. The best containers for olive oil are glass, stainless steel or tin.

Words of advice:

• Place your olive oil in a kitchen cabinet away from the stove and oven.
• Stay away from plastic containers as the oil can absorb the chemical polyvinyl chloride.
• Make sure the container has the ability to be resealed tightly.

And remember to use olive oil within three months after opening. However, if you read The Passionate Olive – 101 Things to do with Olive Oil, I doubt if your olive oil will exceed its shelf life. A more common scenario is that you will run out of it!

Look for additional tips soon. If you can’t wait, please order a book and a bottle from Olinda Ridge or visit www.thepassionateolive.com.

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