Shelf life of extra virgin olive oil: what is it?
One of the most frequent questions we get asked is: how do I store the oil after purchase? First of all, since 2016 the law which provided for an expiry of extra virgin olive oil within 18 months of bottling has been changed. The expiry date is decided at the discretion of the oil producer/bottler, and is preceded by the phrase “best before ..”. It is therefore a matter of advice and not of a mandatory rule. The shelf life of the oil is that period of time within which the characteristics of the product are still considered acceptable for the consumer, as well as compliant with the category requirements.
There are two types of shelf life: primary and secondary. The primary shelf life corresponds to the time between the production of the oil and its bottling, while the secondary shelf life is a period of time that begins with the opening of the package and ends when the characteristics of the oil they are no longer the initial ones.
What are the best materials for storing oil?
We always premise that the quality of a good extra virgin olive oil starts with the choice of a healthy and fresh raw material. At the end of the conscientious production of the oil, we keep the product inside inert stainless steel silos, which are well suited to preserving all the characteristics of the extra virgin olive oil until your purchase.
At the time of bottling, we carefully choose the materials. We use dark glass bottles then sealed with an aluminum and plastic cap, or steel cans lined with tinplate which ensure that the product does not alter, as it is subjected to treatments that certify its suitability for contact with food. The cans are then sealed by a plastic cap which prevents the passage of air. The can is then disposed of in the appropriate metal collection containers, separating the plastic cap.
What are the enemies of oil?
Light, heat and oxygen are enemies of oil; therefore the container in which it is stored must be waterproof and must not transmit odors and flavors. Storing in unsuitable materials triggers hydrolytic and oxidation phenomena in the oil. Furthermore, the ancient belief that it is necessary to leave the container of fresh oil without a cap for a few days is based on completely erroneous principles. In fact, this action does nothing but allow oxygen to penetrate the container and increase the speed of the oxidation reaction of the oil, compromising its characteristics. Although consuming an old oil does not involve any risk to human health, extra virgin olive oil should be consumed fresh and preferably within a year and a half of production to fully benefit from its characteristics.
Conservation advice
At the time of your purchase, we advise you to store the oil in a dry place away from light, at a temperature between 13 and 25 °C. Avoid stocking up on no more than you can use up in a year. It is also advisable to decant if you open a 5 liter can of oil. In fact, this would remain open for a long time until its end, therefore the oxygen would enter the oil every time it was opened to season a dish. Therefore equip yourself with about 4 dark glass bottles, and transfer the oil into these containers in such a way as to have the right amount at hand and compromise the product as little as possible when opening.
