A great olive oil is the result of a year of work, a carefully carried out harvest and a controlled extraction.
But even an excellent oil can gradually lose its qualities if it is poorly stored.
Light, heat and air are its three main enemies.
Yet a few simple steps allow you to preserve all its freshness until the last drop.
Why does olive oil change over time?
Unlike wine, olive oil does not improve with age.
From the moment it is bottled, it slowly changes.
Over the months, some aromatic compounds decrease and the natural antioxidants present in the oil gradually degrade.
The goal is therefore not to let it age, but to preserve its freshness for as long as possible.
The three enemies of olive oil
Light
Light accelerates the oxidation of the oil.
This is why producers generally favor dark or opaque glass bottles.
A transparent bottle exposed on a windowsill will lose its qualities much more quickly.
Heat
A high temperature also accelerates the aging of the oil.
Ideally, store your bottle between 15 and 20 °C, away from significant temperature fluctuations.
In particular, avoid:
- the edge of a window;
- the top of an oven;
- proximity to a radiator.
Air
Each opening of the bottle introduces oxygen.
This gradually promotes oxidation.
Always close your bottle carefully after use.
Should olive oil be stored in the refrigerator?
No, this is generally not recommended.
In the cold, the oil can become cloudy or partially solidify.
This phenomenon is natural and reversible: it will regain its initial appearance once returned to room temperature.
The refrigerator does not improve its storage in typical domestic use.
A cool, dry cupboard away from light remains the best solution.
How long can olive oil be stored?
Extra virgin olive oil generally expresses its best in the months following the harvest.
Most producers indicate a best before date (BBD).
However, once the bottle is opened, it is preferable to consume it within the following months to fully enjoy its aromatic freshness.
How to recognize an oil that has aged?
Over time, an oil can gradually lose:
- its aromatic intensity;
- its freshness;
- its balance.
In the most advanced cases, it can develop a rancid taste, characteristic of significant oxidation.
Discover how to recognize quality extra virgin olive oil.
Is the choice of bottle important?
Yes.
The best producers generally use:
- dark glass bottles;
- opaque bottles;
- metal containers for certain sizes.
These materials effectively protect the oil from light.
At Casa Montero y Bianchi, our Signature Oils are packaged in black glass bottles to best preserve their quality.
Does an oil rich in polyphenols store better?
Polyphenols naturally play a protective role.
An oil that contains more of them generally resists the phenomenon of oxidation better.
They thus contribute to the stability of the oil while also contributing to its aromatic profile.
Discover the role of polyphenols in olive oil.
Our daily tips
To preserve your olive oil:
✔ Store it in a cupboard.
✔ Always close the bottle after use.
✔ Avoid heat sources.
✔ Do not buy volumes disproportionate to your consumption.
✔ Use it regularly: an oil is made to be enjoyed, not to remain forgotten in a cupboard.
Casa Montero y Bianchi: preserving the taste until tasting
Our Signature Oils are made from Manzanilla Cacereña, then packaged in black glass bottles to limit exposure to light.
We place as much importance on storage as on production, so that each bottle fully expresses the aromas of its terroir.
Discover Manzanilla Cacereña and its terroir.
Want to go further?
During our Tasting Experience, you will learn to recognize the signs of a fresh oil, compare different aromatic profiles and understand the influence of storage on tasting.
Discover our Tasting Experience.
Discover our Signature Oils
Produced in Sierra de Gata and made exclusively from Manzanilla Cacereña, our Signature Oils are designed to reveal all their personality from the moment the bottle is opened.
An extra virgin olive oil is a living product.
A few simple steps are enough to preserve its aromas, freshness and balance.
By protecting it from light, heat and air, you fully enjoy the work carried out from the olive grove to your table.
Sources
- International Olive Council (IOC) – Storage and Preservation of Olive Oil.
- European Food Information Council (EUFIC) – Storage of food oils.
- Consejo Oleícola Internacional – Best practices for storing olive oils.
- Boskou D. – Olive Oil: Chemistry and Technology, chapters on oxidation and storage.
