oregano

Traditionally harvested.
Authentic taste.

Discover now

Aktuelle Blogartikel

Our guarantee

Authentic products.
Traditionally produced.

Storing olive oil correctly

By Kevin

Storing high-quality olive oil correctly is just as important as its quality when purchased. What was carefully preserved during harvesting, pressing, and bottling — aromas, polyphenols, vitamin E, and low acidity — can be lost within a few weeks due to improper storage. The three biggest enemies of extra virgin olive oil are light, heat, and oxygen. Whoever controls these three factors will preserve the quality of their Greek olive oil down to the last drop.

How to store olive oil correctly?

Proper olive oil storage means: dark, cool between 12 and 20 degrees Celsius, airtight, and in light-proof packaging. These four conditions protect the oil from its main enemies. An extra virgin olive oil consistently stored this way retains its aromas, polyphenols, and low acidity significantly longer than an oil exposed to light, heat, or oxygen.
Olivenöl Lagerung Detail

Light: the invisible quality killer

Light, especially UV radiation, significantly accelerates the oxidation of olive oil. Polyphenols, vitamin E, and aromatic compounds are sensitive to light and are gradually degraded. According to EU Regulation (EC) No. 2568/91, light and oxygen are the primary causes of oxidative damage to olive oil. Therefore, extra virgin olive oil should always be in light-proof packaging. Dark glass bottles filter UV radiation. Stainless steel canisters offer complete protection. Transparent glass bottles are unsuitable for high-quality olive oil.

Heat: why the kitchen stove is the worst storage place

The ideal storage temperature is between 12 and 20 degrees Celsius. Temperatures above this accelerate oxidation processes and degrade essential aromas. The kitchen stove, oven, and heating are the worst storage places — exactly where olive oil is most often kept. The refrigerator is also unsuitable. Olive oil becomes cloudy and solid in the cold due to crystallizing waxes. This is not a quality defect, but repeated cooling and warming damages the structure.

Typical household mistakes when storing olive oil

The most common mistakes in practice: olive oil in a transparent glass bottle on the windowsill — light and heat simultaneously. Directly next to the stove or above the oven — constant heat radiation. Open oil dispensers or decorative carafes — constant oxidation. Each of these mistakes costs quality, gradually and unnoticed. The best-before date says nothing about how the oil was stored. An oil incorrectly stored from the beginning can lose significant quality long before this date.

The right packaging: glass, metal, or plastic

Dark glass bottles and stainless steel canisters are the best containers. Both reliably protect against light and are odorless. Plastic containers are unsuitable: they can absorb odors and release plasticizers into the oil over time. If you transfer olive oil, you should only use dark glass or stainless steel. Olivenöl Lagerung Panorama

Oxygen: why the container must be closed immediately

Extra virgin olive oil is sensitive to oxygen. Every time the bottle is opened, oxygen enters and oxidation begins. Close the container immediately after each use. Open oil dispensers or carafes on the table are unsuitable for high-quality olive oil — constant contact with air significantly accelerates quality loss.

How long does olive oil last?

Ideally, extra virgin olive oil should be consumed within three to six months after opening. Unopened, it lasts 18 to 24 months with proper storage. The harvest year on the bottle helps to estimate how fresh the oil still is. Why polyphenols and aromas are so important is explained here: Cretan olive oil from Koroneiki olives. How to tell if an oil is still good: Recognizing high-quality olive oil.

Conclusion

Storing high-quality olive oil correctly means: dark, cool between 12 and 20 degrees, airtight, in a dark glass bottle or metal canister. These four conditions protect what was built during harvesting and pressing. Extra virgin olive oil stored incorrectly loses polyphenols, aromas, and vitamin E faster than through normal use. If you want to buy Greek olive oil and truly enjoy it, you should pay attention to storage from the start — then a high-quality oil will remain what it was when purchased, down to the last drop.

Leave a comment