How to Keep Your Olive Oil Fresh After Opening

A good extra virgin olive oil is a living product. Treat it well and it rewards you; treat it poorly and it goes rancid before its time. Here's what you need to know.

Shelf Life After Opening

Opened EVOO typically has a shelf life of 6 to 12 months, depending on storage conditions. Our harvest-dated ASCENSION and PROSPERITY oils include a best-before date on the bottle — use that as your guide rather than the opening date.

The Enemies: Light, Heat, and Air

Oxidation is the primary enemy of olive oil quality. Three things accelerate it: exposure to light, exposure to heat, and exposure to air. Store your oil in a cool, dark cupboard away from the stove. Never on a windowsill.

Best Storage Practices

Keep the bottle tightly sealed. If you decant to a smaller pouring vessel, make sure it has a tight-fitting lid too. Dark glass or tin is preferable to clear glass, which admits light.

Signs of Deterioration

Fresh olive oil smells grassy, fruity, and slightly peppery. Oil that has turned rancid smells waxy, musty, or like crayons. If it tastes metallic or flat, it's past its best. A slightly cloudy appearance at cool temperatures is normal and not a sign of spoilage — it clears as the oil warms.

Can You Refrigerate It?

Yes, particularly in a hot Karoo summer. The oil may solidify or turn cloudy in the refrigerator — this is normal and reverses at room temperature. It's a legitimate way to extend freshness in warm climates.