To avoid the tendency to oxidise, extra virgin olive oil should always be preserved by avoiding contact with oxygen, away from direct light and heat sources.

Here are 4 tips to keep it at its best:

  1. The oil must be stored in its container in dark glass or stainless steel (it is preferable not to use plastic containers) and must always be closed after use to avoid contact with the air, thus preserving its original flavour.
  2. The oil must be kept away from direct heat sources such as radiators, stoves or sunlight, but also from light. Therefore the ideal place to store it is in a cool, dark, ventilated place.
  3. The temperature of the environment where the oil is kept must remain constant between 10° and 18°C. Cooling can, in fact, alter the quality of the oil (in particular as a consequence of possible freezing), while elevated temperatures are detrimental since they accelerate the oxidising processes.
  4. Extra virgin olive oil should be consumed no later than one year from pressing: within this period, in fact, it maintains its original organoleptic qualities. Usually, it reaches its peak quality between three and eight months after pressing.