HOW TO STORE YOUR OLIVE OIL?

When does olive oil go bad?

As soon as it leaves the mill, olive oil evolves, like any product. Over time, it loses some of its organoleptic and nutritional qualities, without becoming unfit for consumption or posing a risk of food poisoning. All oils naturally tend to go rancid, and the benefits of extra virgin olive oil gradually diminish. This is why olive oil is not subject to a "use-by" date (DLC) but to a "best before" date (DDM, formerly DLUO meaning Date Limite d'Utilisation Optimale or Optimal Use-By Date). Once opened, it should ideally be consumed within 3 months, and the container should be carefully re-sealed after each use: contact with air, especially if frequent or prolonged, causes oxidation conducive to rancidity. In short, olive oil doesn't really "go bad" in the traditional sense, but it must be stored with care.

In what container can it be stored?

The choice of container depends on its own qualities, but also on consumption habits. Moderate users, for example, will prefer small formats to be replenished regularly. When it comes to extra virgin olive oil, choosing packaging that perfectly protects it from light prevents the oil from oxidizing (metal, opaque glass).

Plastic bottle

Dark, thick plastic bottles can be used for storage, as is the case in supermarkets, for example. While this packaging offers the advantage of price, that's pretty much its only one, as it doesn't prevent oxidation and poorly protects the oil's qualities. It's best to avoid it.

Glass container

Glass bottles are perfectly suited for oil, health, and the environment. Dark or opaque glass is preferable to transparent glass, as it protects the oil from light, even if we lose the pleasure of seeing its golden fluidity. The downside is the weight and fragility. Those who have already broken a bottle of oil know how tedious it is to clean up the mess!

Plastic jerrican

Plastic jerricans are inexpensive and practical for transporting and storing large quantities of olive oil. However, once opened, the oil quickly oxidizes due to the large surface area in contact with air. This is the preferred solution for those who bring their own olives to the mill. For large formats, metal jerricans are more appropriate.

Stainless steel jerrican

In addition to its elegant design, the metal jerrican has the advantage of blocking light like opaque glass, which makes it very interesting for preserving oil. Moreover, metal is unbreakable and much lighter than glass. Its refined design is another reason to prefer it.

Where to store it is important!

Finally, regardless of the best-before date, a glass or stoneware bottle, as well as a metal oil can, should not be stored just anywhere or in any way. Like many food products, olive oil fares better away from light: the darkness of a cupboard, pantry, or cellar is more suitable than a sunny room. But it is heat that remains olive oil's worst enemy: it degrades its aromas, unlike cold (moderate!). Here again, nothing has been found more effective than a cellar, which remains cool all year round. If the oil has crystallized, which happens below about 13 °C, simply bring it back to room temperature, and certainly not next to a heat source, to restore its fluidity. Finally, beware of rooms where very odorous foods or other items are stored, as olive oil tends to absorb smells.