Fresh extra virgin olive oil basically is fruit juice. (Yes, olives are a fruit.) So the oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age. Quite the contrary.It’s why we go to great lengths to ensure our oil stays as fresh as possible once we harvest and crush our olives.When storing olive oil, keep in mind the oil has four enemies:
- Time – The time from when we pick the olives to when we crush them must be as brief as possible. Once bottled, the oil has a two-year shelf life. And once you open your oil, you’ll want to use it sooner versus later. We recommend using up the oil within 30 to 60 days.
- Light – Exposure must be minimized or eliminated at all times. “Light causes olive oil to degrade,” olive oil expert and author Tom Mueller notes.
- Temperature – The optimal storage temperature for olive oil is 65 to 75 degrees Fahrenheit.
- Oxygen – Exposure must be minimized or eliminated during storage. That’s why we pick our olives and rush them to the mill for crushing ASAP - to limit their exposure to air.