The Three Enemies of Olive Oil
Even the best cold-pressed olive oil spoils quickly if stored wrong. There are three main enemies: light, heat and oxygen. All three accelerate the oxidation that turns oil rancid.
1. Protect from Light
Store olive oil in the dark. This is why quality products come in dark glass bottles or tins. Keep oil in clear bottles inside a cupboard, away from light.
2. Keep Away from Heat
The ideal storage temperature is around 14–18°C. Right next to the stove is the worst place for olive oil. Choose a cool corner of the kitchen or a pantry.
3. Reduce Contact with Air
Every opening exposes the oil to oxygen. Close the cap tightly. If you buy a large tin, it is wise to decant a daily amount into a small dark bottle.
Should It Go in the Fridge?
Not necessary. In the cold the oil may turn cloudy and solidify (this is harmless and reverses at room temperature). A cool, dark cupboard is enough.
How Soon to Use It?
Olive oil does not age. Once opened, it is best used within a few months. Freshness means both flavour and health value.
Choose Europe Olive Oil in a tin: full protection from light, 100% natural freshness.