Storing Olive Oil
Light is harmful to olive oil, so it should be stored in a cool, dark place.
Keep it away from dampness and do not expose it to heat, light, or air for any
length of time. You can pour olive oil into a green glass wine bottle with a cork
to prevent spoilage from ultraviolet rays. It can also be stored in stainless steel
or glazed ceramic.
Avoid buying olive oil in plastic containers because some of the compounds used in the manufacture of the
plastic may be absorbed by the oil. (This is true with the lesser known brands). If you have to buy oil packaged
in plastic, transfer it to a glass or stainless steel container after you open it since contact with oxygen can
trigger the chemical reaction.
Olive oil has less of a tendency to turn rancid than most oils due to its low
iodine value. Olive oil does not improve with age. If stored correctly, fine olive oils can be kept for years.
Oils are most flavorful for the first two months and begin to lose their tangy olive taste after twelve months.
If you are worried about having the oil spoil, you can store it in the refrigerator. The flavor will remain intact, but the oil will get cloudy.
You can use the cloudy oil or wait until it returns to room temperature. You can speed up the process by placing the bottle under warm
tap water for a few minutes. Another alternative is to keep a small amount of oil on your kitchen shelf while storing the larger bottle in
the refrigerator.
