How to best store extra virgin olive oil to maintain its quality

Extra virgin olive oil is a precious food, but how can we ensure that we store it correctly to preserve its properties? Many wonder: what is the expiration date of extra virgin olive oil? The answer depends on various factors, including the type of oil, storage, and filtration.

Shelf life of extra virgin olive oil based on type

Depending on the type of extra virgin olive oil, the shelf life can vary significantly. Here’s an overview of the main categories:

Lightly fruity oil:

Lightly fruity oil is characterized by a lower polyphenol content, the antioxidant compounds that protect the oil from oxidation. Due to this lower quantity, the oil tends to lose its organoleptic qualities, such as bitterness and pungency, more quickly. Even when properly stored, away from light and in cool, constant temperatures, its shelf life is generally shorter, around 12 months, or even less if not stored correctly. After this period, while still edible, it may lose the freshness and aromatic characteristics that define it.

Medium fruity oil:

Medium fruity oil has an intermediate concentration of polyphenols, offering a balance between taste and stability over time. Thanks to a greater quantity of polyphenols compared to lightly fruity oil, this type of oil maintains its organoleptic characteristics for a longer period, lasting up to 24 months if properly stored. It is essential to protect it from direct light and high temperatures to preserve the intensity of its flavor and the integrity of its nutrients, especially the bitterness and pungency that characterize high-quality oil.

Intensely fruity oil:

Intensely fruity oils are distinguished by a high concentration of polyphenols, which not only enhance the oil’s bitter and pungent taste but also contribute to greater resistance to oxidation. Thanks to this robust natural protection, intensely fruity oil can maintain its organoleptic properties for an extended period, lasting up to 3 years if stored in optimal conditions. In this case, proper storage away from light and heat is essential to avoid the degradation of the aromatic characteristics that make this oil particularly valuable.

Filtered or unfiltered: which oil lasts longer?

Another important aspect to consider for the shelf life of extra virgin olive oil is filtration. Oil can be filtered or unfiltered, and this process directly impacts its longevity. Filtered oil undergoes a process that removes solid particles such as pulp fragments and olive residues. This reduces the risk of fermentation and oxidation, extending its useful life. In contrast, unfiltered oil contains microparticles which, while providing a more intense flavor, accelerate deterioration and reduce the product’s stability.

Why does filtered oil last longer?

Filtered oil tends to last at least 18 months, while unfiltered oil has a shorter shelf life, often limited to around 12 months. This happens because filtration removes the solid particles responsible for oxidation and fermentation, processes that quickly degrade the oil’s organoleptic qualities. Therefore, while unfiltered oil may offer a more natural and raw flavor, it is less stable over time and must be consumed more quickly to maintain its freshness and quality.

Difference between expiration date and best-before date

An essential concept to understand is the difference between expiration date and best-before date. Products with a true expiration date, like milk, become potentially dangerous to health after the indicated date. Extra virgin olive oil, on the other hand, does not have a real expiration date, but a best-before date that indicates the period during which the oil retains its best organoleptic characteristics, such as taste, aroma, and nutritional properties. If properly stored — away from light, heat, and oxygen — the oil can be consumed even after the “best-before” date without presenting major defects. However, it’s important to consider the type of oil (light, medium, or intense fruity) and whether the oil was filtered. Intensely fruity and filtered oils tend to preserve better over time, thanks to the higher presence of polyphenols and the absence of solid particles that can accelerate oxidation.

What does “best-before” mean?

If properly stored, extra virgin olive oil can be consumed even after the date indicated on the label (usually 18 months from bottling). However, the flavor and organoleptic properties, such as bitterness and pungency, may diminish over time.

Is old oil still edible?

Many people wonder if expired extra virgin olive oil can be harmful to health. Even two years after extraction, oil can still be consumable, as long as it has been well-preserved.

How does oil change over time?

Over time, oil tends to oxidize, losing the characteristic bitter and pungent taste typical of fresh oil. The color becomes more opaque, and the flavor sweeter. After 3 years, however, it is no longer advisable to use it for food purposes.

Storage: differences between professionals and consumers

To ensure that the oil maintains its properties for longer, it is essential to store extra virgin olive oil correctly. Here are the differences between storage for professionals and consumers:

Storage for professionals:

Professionals, such as restaurants and producers, often buy oil in cans or larger containers, which offer adequate protection from light and oxidation. In these cases, it is essential to use cool, dark rooms to store the oil, keeping it at constant temperatures (between 15 and 20°C) to reduce the risk of oxidation.

Storage for consumers:

For private consumers, the choice of container and the amount of oil purchased play a key role. The oil should be kept away from direct light and heat sources, preferably in dark glass bottles. However, one of the most practical and safest solutions for consumers is the bag-in-box, which offers optimal protection against oxidation. This system keeps the oil fresh longer because the internal bag contracts as the oil is used, avoiding contact with air, the primary cause of oxidation, and extending the expiration date of extra virgin olive oil.

The bag-in-box: the ideal choice for consumers

The bag-in-box is particularly recommended for those who buy large quantities of oil but cannot consume it quickly. The bag-in-box technology helps preserve the oil over time, ensuring that it remains fresh even after months of opening. Additionally, it is easier to transport and store compared to cans or bottles, and it is an excellent solution for maintaining the oil’s quality.

The secret to enjoying extra virgin olive oil at its best

Extra virgin olive oil does not have a real “expiration date of extra virgin olive oil,” but to enjoy it at its best, it is preferable to consume it within 12-18 months of extraction. With proper storage, its life can be extended, but remember that fresh oil will always be richer in flavors and health benefits. Whether for professionals or consumers, adopting proper storage methods is essential to preserving the unique characteristics of this extraordinary food.

Extra virgin olive oil in bag-in-box: practicality and freshness over time

Experience the convenience and quality of our extra virgin olive oil, available in a 3-liter bag-in-box. This innovative packaging protects your oil from light and air, preserving all its organoleptic properties.

Choose between our classic extra virgin olive oil or the certified organic version, both designed for those who seek the very best.

• Classic Extra Virgin Olive Oil: Optimal protection and guaranteed freshness.
• Organic Extra Virgin Olive Oil: Certified organic quality and perfect preservation.