Extra Virgin Olive Oil: How should it be preserved?

When producing a good extra virgin olive oil, you are only halfway there: in order to preserve its organoleptic qualities and antioxidant properties for a long time, it must be stored correctly.

Companies that focus on a quality product know the best practices to implement in order to achieve this goal, but it is important to make sure that consumers are also aware of them once they have purchased the oil.

Before looking closely at the correct storage methods, it is worth noting that, until 2016, producers were legally required to indicate on the label an expiry date 18 months after the bottling date (Law no. 9/2013, art. 7). However, a European law from that year (European Law 2015/2016) removed this obligation, leaving each producer responsible for indicating the Minimum Durability Date considered suitable for storage, taking into account the product’s initial quality characteristics.

However, it is precisely correct storage that makes it possible to extend the period during which the oil can be enjoyed.

The three main elements commonly considered the enemies of EVO oil are oxygen, light, and heat. When exposed to these elements, the oil may undergo early oxidation, which alters its chemical composition and compromises its aroma and taste.

Avoiding the action of these elements is possible by following a few precautions.

To protect the oil from contact with oxygen, it is important to avoid using containers that are half-empty or too large for your consumption needs, to transfer oil purchased in large quantities into smaller containers, and to make sure they are properly closed immediately after use. By following these indications, it is possible to minimize the time the oil remains in contact with oxygen, which is naturally present in the air inside the can or bottle after opening.

To avoid exposure to light, whether natural or artificial, it is enough to store the oil in dark glass, steel, or can containers, and keep them in a dark, cool place, such as a cellar or a simple cupboard with non-glass doors. In this way, you eliminate the possibility that light, in contact with the oil, may alter its colour and taste.

Last but not least, heat: extra virgin olive oil prefers cool environments because exposure to high temperatures can compromise its aroma. The ideal storage temperature ranges from 14 to 18°C. When stored at temperatures below 12°C, the product tends to solidify, while temperatures close to 0°C damage its nutritional and organoleptic properties. For this reason, consumers are advised not to store olive oil in the refrigerator. Likewise, temperatures higher than the ideal storage range alter its quality characteristics, reducing its shelf life. It is therefore advisable to keep it away from direct heat sources such as ovens and stoves.

Extra virgin olive oil is, in any case, destined to deteriorate naturally.

Putting these good storage rules into practice, however, guarantees consumers a pleasant sensory experience over time.

Good is not enough. If it is excellent, it must be stored with care.