What Affects the Quality of Olive Oil?

Enemies of Olive Oil

Here is a lesser-known fact: Extra virgin olive oil is fresh-squeezed juice. Consequently, extra virgin olive oil is perishable. And, unlike wine, extra virgin olive oil doesn’t improve with age. 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:

  • enemies-time

    Time

    Once bottled, olive oil has an 18-24 month shelf life. And once you open your oil, you’ll want to use it sooner than later. We recommend using up the oil within 30 to 60 days upon opening.

  • enemies-light

    Light

    Exposure must be minimized or eliminated at all times. Extended exposure to light can deteriorate the quantity and quality of the antioxidants found in olive oil.

  • enemies-heat

    Heat

    The optimal storage temperature for olive oil is 60 to 72 degrees Fahrenheit. Exposure to warmer temperatures causes unpleasant flavors to develop in the olive oil.

  • enemies-oxygen

    Oxygen

    Exposure must be minimized or eliminated during storage. Otherwise oxidation of the oil occurs, which causes off flavors in the olive oil. 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.