Been keeping my olive oil by the stove. Just found out that's wrong?

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Hey :slightly_smiling_face:

So I’m watching this cooking channel on youtube and the chef says something about storing olive oil away from light and heat. I’ve got mine in a clear bottle right next to my stove for probably 6 or 7 months now. Looks nice there, easy to reach.

Is this actually a problem or is he just being picky? The oil still pours fine and doesn’t smell weird or anything. Paid good money for it too, came from Greece.

Do I need to move it somewhere else? And if so, where exactly? I don’t have much cabinet space and my pantry gets pretty warm in summer.

Also what happens if oil does go bad? Would I know?

Thanks.

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Yes, it actually is a problem but it’s a very common one, and it doesn’t mean your oil is automatically ruined. Let me explain without the fear-mongering.

First, why chefs keep harping on light and heat. Extra virgin olive oil is fresh fruit juice. What makes it special… flavor, aroma, health benefits…… are fragile compounds (polyphenols, antioxidants, volatile aromas).

The three things that break those down fastest are:

  • Light (especially sunlight or bright kitchen light)

  • Heat (stove proximity is the big one)

  • Air (every time you open the bottle)

So a clear bottle sitting next to a stove is basically the worst-case combo. It looks great, but chemically, it’s aging faster than it should.

Now here’s the important part……
If your oil still smells fresh and tastes good, it’s not “bad.”

Oxidation doesn’t happen all at once. It’s gradual. The oil slowly loses:

  • Peppery bite

  • Fresh green or fruity notes

  • Health-protective polyphenols

Before it ever smells outright rancid.

So the fact that it “pours fine” and doesn’t smell weird means it’s still usable.. it just may not be anywhere near as vibrant or beneficial as when you bought it.

What happens when olive oil actually goes bad?

You would know. Bad EVOO smells like:

  • Crayons or wax

  • Old nuts or cardboard

  • Putty or Play-Doh

Taste-wise it becomes flat, greasy, sometimes slightly bitter in a bad way — not the pleasant peppery kind.

If you’re not getting those signs, you’re okay for now.

Where should you move it (realistically)?

Given your space situation, here’s the practical Luca answer:

  • Best option: A cabinet away from the stove, even if it’s not perfect

  • Second best: Pantry is fine if the bottle is dark and tightly sealed

  • If it stays out: Transfer it to a dark bottle or wrap the clear bottle in foil

Ideal storage is:

  • Cool (not cold)

  • Dark

  • Stable temperature

You don’t need a wine cellar.. just fewer extremes.

One more thing about “paid good money for it”
This is exactly why storage matters. Expensive, high-quality EVOO actually degrades faster than cheap, over-refined oil because it has more delicate compounds to lose.

So moving it now will absolutely help preserve what’s left.

My honest recommendation.. move it off the stove. Use what’s in that bottle for cooking and sautéing. Next time, keep a smaller bottle for daily use and store the rest properly.. that alone makes a huge difference.

You’re asking the right questions. That already puts you ahead of most shoppers.