Choosing good olive oil is only part of the story. How you store it also matters: light, high temperatures and prolonged exposure to air can change its sensory qualities over time.
Where should the bottle go?
Keep olive oil in a cool, dark cupboard, away from windows, the oven and the stovetop. Dark glass or a suitable metal container helps protect it from light. If the bottle is clear, keeping it in a dark place is especially useful.
Close the cap after each use. If you pour oil from a larger container into a smaller serving bottle, use a clean, dry bottle and close the main container promptly. This reduces unnecessary exposure to air.
Keeping track of freshness
Check the best-before date and storage instructions on the label. Buying a quantity that matches your rate of use helps prevent an opened bottle from sitting for too long. If you notice a distinctly stale or unusual odour, review how the oil has been stored.
The International Olive Council's guidance stresses protection from light and heat, suitable packaging and keeping containers closed. At home, the practical version is simple: a dark cupboard, a closed bottle and a spot away from heat.
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