extra virgin olive oil doesn’t improve with age. Quite the contrary – as we remind people who “save” our Limited Reserve or other oils for months beyond the “Best By” date. It’s for these reasons that we go to great lengths to ensure our oil stays as fresh as possible once we harvest and crush our olives. So, when you use and store you’re olive oil at home, keep in mind that extra virgin olive oil has four enemies:
- Time – Once bottled, olive 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.
- Temperature – The optimal storage temperature for olive oil is 65 to 75 degrees Fahrenheit.
- Oxygen – Exposure must be minimized or eliminated during storage. We top off each bottle of our oil with a small amount of nitrogen to force out any residual oxygen before the bottle is capped.