Olive oil is a natural product loved worldwide for its rich flavour and many health benefits. Yet many people wonder if olive oil can spoil. The answer is yes. While olive oil does not become unsafe easily, it can lose its quality over time. Fortunately, there are ways to slow down this process.
Generally, olive oil stays good for between 18 and 24 months from its production date. Exactly how long the oil keeps depends on the type and how you store it. Extra virgin olive oil, for example, contains many natural substances and antioxidants that give it flavour and nutritional value. At the same time, these substances make the oil slightly more susceptible to spoilage than refined varieties.
So when buying olive oil, always pay attention to the production date and the recommended best-before date. Even if the oil seems usable after that date, the quality will deteriorate. The smell, taste and nutritional value change slowly but surely, to the detriment of the experience while cooking.
When olive oil ages or spoils, it does so through oxidation. This is a natural process where the oil comes into contact with oxygen, light and heat. This changes its composition and ultimately its flavour. A good olive oil smells fresh, slightly fruity, and has a mild but powerful aftertaste. Rancid olive oil, on the other hand, can be recognised by a dull, sometimes sharp smell and a bitter or metallic aftertaste.
While it is not dangerous to use tainted olive oil, it is not a pleasant experience. When in doubt, it's best to smell and taste a little bit. Trust your senses: if something doesn't smell or taste good, it's usually time to say goodbye to the bottle.
The way you store olive oil makes a big difference to its shelf life. A dark, cool place - such as a kitchen cupboard - is ideal. Do not store the bottle next to the cooker or on the windowsill. Sunlight and heat accelerate the spoilage process. It is also important to keep the bottle tightly sealed after use. Oxygen causes the oil to oxidise faster and turn rancid.
Preferably use a bottle made of dark glass. It protects against light better than plastic or transparent glass. Changes in temperature are not conducive either. Preferably do not leave the oil in the fridge, as this can cause it to solidify. This does not affect the quality, but it makes the oil less user-friendly and sometimes cloudy.
Those who use olive oil more often soon learn to taste the difference between a good oil and a mediocre one. Good extra virgin olive oil has a distinct, fruity aroma, a full flavour and sometimes a slight bitterness or a spicy aftertaste. These properties come mainly from the polyphenols, natural antioxidants naturally found in olives.
It is normal for good olive oil to taste a bit more complex than refined oil from the supermarket. And as with wine, over time you develop a preference for certain styles or flavours. On our webshop you will find various types of extra virgin olive oil from Puglia, each with its own character and story.
If a bottle of olive oil has seen its best days, you don't have to throw it away immediately. Even if the taste is no longer optimal, you can still use the oil for other applications. Think of greasing wooden cutting boards, maintaining leather products, or even as a natural skin and hair care product. As long as the oil is not really rancid, you can still do something useful with it.
Freezing olive oil is not necessarily necessary, but it can come in handy in some cases. For example, if you have stocked up on a large quantity and cannot use it in the foreseeable future. At low temperatures, the oil will solidify and sometimes even become flaky, but this is temporary. Once the oil returns to room temperature, the original texture returns.
Keep in mind that freezing can temporarily affect the texture, making use a little trickier. So it is mainly an option if you want to plan ahead or avoid wasting.
You don't need to be an expert to determine whether olive oil is still good. Use your senses. Does the oil still smell fresh, a little green or nutty? Does it taste mild and slightly bitter with no unpleasant aftertaste? Then it is probably still fine. Does the oil look clear, with no shifting or weird flakes? That, too, is a good sign.
If in doubt, you can always taste a little bit. Olive oil is supposed to be enjoyable to use. If you no longer experience it that way, it might be time to open a new bottle.
Olive oil can certainly spoil, but with proper care, you can extend its shelf life considerably. Keep the oil cool, dark and well-sealed. Rather, buy smaller quantities that you use up within a few months so that you always have fresh oil in your home.
Curious about our selection of extra virgin olive oil from the heart of Puglia? Then take a look at our shop or read more about our mission at the about us page.
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