Olive oil is a staple in many kitchens, celebrated for its health benefits and . Whether you’re using it for cooking, drizzling over salads, or enhancing your dishes, the quality of olive oil can significantly impact the final taste of your meal. However, few are aware that the way olive oil is stored can play a crucial role in preserving its flavour, nutritional value, and overall freshness.
Proper storage ensures that olive oil retains its health benefits and taste. So, where should you store olive oil to maintain its quality? Let’s explore the best practices for keeping your olive oil fresh and flavourful.
Kanikka Malhotra, consultant dietician and certified diabetes educator, shares, “People can use their senses to detect whether olive oil has gone rancid because it was improperly stored. Smell, look, and taste are important clues. The perfume of fresh olive oil is usually pleasant and fruity; if it smells waxy, like crayons or putty, it is probably rotten. A clear and golden hue is indicative of quality olive oil; a muddy or foggy appearance could be a . While spoilt olive oil may taste sour, harsh, or stale and lack the lively qualities of fresh oil, fresh olive oil has a rich, peppery flavour. Olive oil typically lasts 12 to 24 months after bottling, therefore it’s also important to check the harvest date.”
Key factors affecting the flavour and freshness of olive oil during storage include light, heat, air, and time, Malhotra says. She elaborates:
Light: Exposure to direct sunlight or strong artificial light accelerates oxidation, leading to rancidity and loss of flavour. Storing olive oil in dark containers or cupboards minimises this risk.
Heat: Elevated temperatures can speed up spoilage by promoting chemical reactions that . It is best to keep olive oil in a cool environment, ideally between 60°F and 75°F.
Air: Oxygen exposure increases acidity and accelerates rancidity. Using tightly sealed containers helps limit air contact.
Time: Olive oil should be consumed within 12 to 24 months of harvest for optimal freshness.
Malhotra suggests that ceramic, stainless steel, and dark glass are theolive oil to maintain its flavour and health advantages. “Bottles made of dark glass efficiently block out harmful light, which can lead to rancidity and oxidation. Because they are inert and shield against air and light, stainless steel containers — especially those with a polished finish — are great for bigger volumes.”
Ceramic containers are not only aesthetically beautiful but also offer good protection from light and air. Plastic containers should be avoided since they can potentially leak dangerous substances into the oil. The nutritional value and purity of the oil are preserved when it is stored properly in these materials, Malhotra assures.
