How Do You Buy (and Store) Your Olive Oil? Let’s Talk Best Practices

Buying & Storing Olive Oil
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Folks, one of the most overlooked… but super important - parts of enjoying great extra virgin olive oil: how you buy it, and how you store it.

We spend time choosing the right oil—but what happens after you bring it home can make a huge difference in how long it stays fresh and flavorful.

Here are some key things I’ve learned over the years:

When Buying Olive Oil:

  • Look for a harvest date (not just a “best before”). Fresher is better. Aim to use EVOO within 12–18 months of harvest.

  • Packaging matters—but it’s evolving. Traditionally, dark glass and tins have been the go-to because they protect oil from light and oxygen. But more and more high-quality producers are now using food-grade, UV-blocking PET plastic bottles, and it’s not a bad thing. These modern plastics are lightweight, shatterproof, recyclable, and help reduce the carbon footprint of shipping. What matters most is that the oil is shielded from light, heat, and air—not whether the container is glass, metal, or plastic.

  • Avoid clear glass bottles unless they’re boxed or stored completely away from light. Exposure to UV rays is one of the fastest ways EVOO degrades.

  • Traceability is a green flag. Look for labels that tell you the harvest date, region, olive cultivar(s), and producer. If it’s vague, that’s usually a bad sign.

  • Cheap oil = red flag. Making real EVOO is labor-intensive and expensive. If you find a 1L bottle for a suspiciously low price, chances are it’s either not real EVOO, or not fresh.

When Storing Olive Oil:

  • Cool, dark, and airtight is the golden rule. A pantry is better than the kitchen counter. Definitely keep it away from the stove.

  • Don’t refrigerate it. While it won’t spoil the oil, it can cause condensation when brought back to room temp - and in some cases, affect aroma or mouthfeel.

  • Use it! EVOO isn’t wine—it doesn’t improve with age. Once a bottle is opened, aim to use it within 2–3 months for best flavor and nutritional quality.

Pro Tip:

If you buy large tins (3–5L), consider transferring oil to a smaller, airtight dark bottle for daily use. This limits oxidation from repeated opening and keeps your main stash fresh longer.

Your turn:

  • How do you shop for olive oil?
  • Do you have a go-to store or importer?
  • Ever tried a great oil that went bad before you finished it?

Drop your tips.. or your questions below. Let’s make sure none of that liquid gold goes to waste.

Luca

Tags:

tag:buying-olive-oil tag:olive-oil-storage tag:evoo-tips tag:olive-oil-shopping tag:how-to-store-evoo
tag:harvest-date tag:olive-oil-packaging tag:olive-oil-freshness tag:olive-oil-lifespan tag:pet-bottles

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Most of this is solid but the refrigeration thing isn’t as simple as don’t do it. I’ve been storing oil for decades. If you live somewhere hot and you’re keeping oil for more than a few months, refrigeration helps slow it down. Yeah it gets cloudy and thick but that’s just the natural waxes. Bring it to room temp before using and it’s fine. The condensation issue is real though. You can’t keep taking it in and out. Pick one spot and leave it there.

What nobody talks about anymore is buying smaller bottles more often instead of hoarding big ones. Back when I started paying attention to this stuff in the 70s we’d buy what we needed for a month or two, use it up, get more. Now everyone wants the giant tins to save money and half of it goes rancid before they finish it.

Just buy what you’ll actually use. Store it properly. Use it within a few months of opening. Not complicated.