Hey everyone 
So you bought a beautiful bottle of real extra virgin olive oil. Maybe even from a trusted source. But here’s the truth: even the best EVOO can go downhill fast if you’re not treating it right after you bring it home.
Let’s talk about the three biggest enemies of olive oil—and the simple habits that can keep your bottle fresher, longer.
Enemy #1: Light
Sunlight (and even kitchen lights) degrade the delicate polyphenols in real EVOO. This is why true producers use dark glass, stainless steel, or BPA-free opaque containers.
Luca’s Tip:
Keep your bottle in a cupboard—not on the counter by the window. If you buy in bulk, decant into smaller dark bottles for daily use.
Enemy #2: Heat
High temps speed up oxidation. If your oil sits near the stove, oven, or dishwasher, you’re aging it like milk in summer.
Luca’s Tip:
Store it in a cool spot (ideally around 57°F / 14°C). Pantry or lower cupboard = perfect. Fridge? Only if you’re storing long-term and it’s not freezing solid.
Enemy #3: Air
Every time you open your bottle, oxygen sneaks in and starts breaking down the oil. Over time, that “green” flavor flattens and bitterness fades.
Luca’s Tip:
Buy sizes you’ll actually finish in 1–2 months. If you use it more slowly, smaller bottles are smarter. And make sure caps are tight between uses.
Why This Matters
Real EVOO is alive with antioxidants and anti-inflammatory compounds—but only if it’s fresh and well cared for.
Letting it sit out in a clear bottle, half full, next to a hot stove is basically begging it to go rancid.
You’ve already invested in the good stuff—let’s make sure you’re getting all the flavor and health benefits it was made to deliver.
Your Turn
Do you have any tricks for keeping your olive oil fresh at home?
Any horror stories of that time you forgot your bottle on the windowsill?
Let’s swap tips!
Luca
Tags:
buying-and-storing olive-oil-enemies evoo-storage real-evoo oxidation light-and-heat olive-oil-tips