How to Store Olive Oil for Maximum Shelf Life

Since olive oil is used so often when cooking, it seems like a no-brainer to leave it next to the stove. Though this seems like the most convenient location to store olive oil (especially if you decant the oil into one of those pretty glass cruets), it's also the place most likely to make your olive oil go bad sooner. We asked experts for advice on how to keep olive oil as fresh as possible, and the best places to store it in your kitchen.

Factors That Affect the Shelf Life of Olive Oil

Although olive oil has a long shelf life, it can eventually go bad and turn rancid. This is due to the fats in the product, which deteriorate over time. To keep the oil fresh for as long as possible, there are four key factors to consider when deciding where to store your olive oil.

Time

Unlike wine or vinegar, olive oil does not improve with age. An unopened bottle typically lasts up to a year after the harvest date, but once it's open, the sooner you use the oil, the better. You should ideally finish a bottle within a month or two of opening.

Because of this short shelf life, it's best to buy olive oil in small amounts, use it quickly, then repurchase fresh olive oil, says Susan Stillson, senior culinary development chef at Whole Foods Market. (In other words, you'll want to resist the temptation of those gallon-sized containers!) "This quick turnover approach will help you stay on top of the freshness," says Stillson.

Air

Oxidation can compromise the taste of your olive oil, so make sure the container is airtight. Cap the bottle tightly between uses, even when you have it out to cook. And skip fitting the top with a pour spout—it might be handy, but it exposes the oil to air.

It's typically recommended to avoid decanting the oil to a cruet, as it drastically increases air exposure, though there are some exceptions. If it's a small portion you plan to finish right away, or if the oil came in a clear bottle, it's OK to decant, as long as the cruet is completely opaque and has an airtight lid, says Stillson. As for large amounts of olive oil? "I recommend using a fusti, which is a completely opaque, stainless steel container with an airtight spigot specifically designed for long-term storage," says Stillson.

"If you decide to decant, write the date you decant and the manufacturer's expiration date on the bottom of the cruet so you have your critical information recorded," adds Stillson.

Temperature

Think of olive oil as the Goldilocks of pantry ingredients—it doesn't like anything too hot or too cold. Keep it away from the stove and be especially vigilant if your oil is in a tin; metal is a good conductor of heat, and it will promote rancidity if the tin is stored in a warm spot.

Experts agree that olive oil shouldn't go in the refrigerator, either. Temperature fluctuations can cause condensation, which breaks the oil. Additionally, when exposed to the low temperatures of the fridge, the olive oil will congeal and thicken, making it difficult to use. "Its fresh, fruity green aroma will also diminish if stored in the refrigerator," says Stillson.

Light

Light, like heat, is a factor that will diminish the shelf life of olive oil, says Stillson. Thus, it's best to keep the oil in a dark place, such as the back of your cupboard or pantry. It's also critical to minimize exposure to any kind of light, which includes fluorescent lights as well as sunlight.

Signs Your Olive Oil Has Gone Bad

"The best indicator your olive oil is bad is not the expiration date on the bottle; it's your own sense of smell and taste," says Stillson. Per our test kitchen: If the oil is past its shelf life, it'll smell like cucumbers. If it has a sweet banana odor, it's been exposed to too much light. "Rancid oil is commonly described as smelling musty, like waxy crayons or stale walnuts," says Stillson.

If your oil has gone off, the good news is that it's not harmful to your health—it will just make your food taste unpleasant. "Olive oil adds herbaceous, fresh, and fruity green flavor, especially if you're drizzling it on food as the final step," says Stillson. "When you use old olive oil, the fresh notes are gone, and it will not enhance the flavors of the dish. And worse, if you finish a dish with rancid olive oil, you may render the dish inedible."

But don't be so quick to toss the oil; it still has plenty of non-culinary applications. Use it to moisturize your skin, clean rubber boots, or mix it into homemade lip balm, soap, or body scrub.