Extra virgin olive oil is produced entirely from the juices of crushed olives. It has an acidity level of less than 0.8 degrees and is obtained from the finest quality olives, freshly picked and of optimum ripeness. It is therefore a ‘live’ product which has three enemies that can alter its properties and destroy its cardioprotective qualities. These enemies are air, light and heat. So, in order to conserve the oil in the best possible conditions, we have to protect it from these enemies.

Protection from air: To keep extra virgin olive oil in good condition for as long as possible, make sure that its container is completely full, or at least 80% full. This is so that contact between the oil and oxygen is minimized. Before it is opened, a bottle of olive oil should keep for up to two years in optimal condition and once opened, for up to a year.

Protection from heat: The ideal temperature for storing extra virgin olive oil is around 21°C (70°F), approximately what is generally considered room temperature. If the temperature in your home is often higher, you can always use a wine fridge to store your oil at 14°C (57°F). At low temperatures, extra virgin olive oil solidifies and turns cloudy, but returns to its natural state when the ambient temperature is higher. However, storing extra virgin olive oil in the fridge is not recommended, since it can affect the taste of the oil.

Protection from light: The best place to store your extra virgin olive oil is in a cupboard or a pantry, where it will be protected from strong light. As for the type of container to use, we recommend using a stainless steel tin or a tinted glass bottle. These types of container will prevent light from affecting the oil and do not release harmful substances. Moreover, the lid should be hermetic to stop air from entering the container. Once opened, the lid should be tightly sealed after each use.