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How to clean your olive oil bottle

How to clean your olive oil bottle

Many of our Citizens use our refill pouches to top up their bottles, but do you need to clean this every time?

Finding ways to re-use packaging is great, but olive oil is a fresh fruit juice, so we want to store it in the best conditions.

When it comes to cleaning our reusable bottles, we recommend every three months—but at the very least once a year.

And when it comes to adding in a new harvest or new oil altogether, don’t top up your bottle of older oil with the fresh batch without a rinse with soap and water!

Cleaning your reusable water bottle.

Here's how to clean it:

1. Take the spout out of the bottle. TIP: We find it easiest to pop it out by using a wine corkscrew.

2. Rinse the bottle and the spout thoroughly.

3. Rub the bottle with some dish soap and water. Rinse again.

4. Leave it to completely dry out.

5. Refill the bottle and pop the spout back in!

Now that you got your bottle fresh and clean, you can enjoy oil of it. 😉

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FAQs about olive oil brands and quality

They certainly can be! But it’s always important to consider why they’re expensive. If the higher price reflects early harvest olives, small-batch production, regenerative farming, and fair wages for farmers, then yes – you're likely getting a high-quality product that’s better for your health, the environment, and the industry. But sometimes, the price tag just reflects good branding and fancy packaging. Always look for real indicators of quality like harvest date, origin transparency, proper packaging, and clear production practices to know if it’s truly worth the splurge.
The best way to tell if you have a bottle of real extra virgin olive oil—and not just labeled that way—is to look for transparency and pay close attention to the details. Quality EVOO will list a harvest date (not just an expiration date), come in a dark glass or tin container, and specify the origin. Avoid vague blends and flashy marketing claims without substance. And most importantly, taste it: legitimate extra virgin olive oil should be fruity, bitter and peppery—not flat or greasy. Your palate is often the best judge
One of the biggest culprits is the term ‘first cold pressed’, which might sound impressive but doesn't define the modern extra virgin olive oil making process or the product's quality. Also look for the harvest date. If you only see an expiration or “best before”, it's more likely the olive oil quality isn't as good. Also pay attention to vague origins like ‘EU blend’. While this might sound romantic, it's a strong indicator that olive oil quality is not top notch. Long story short: true quality comes from transparency, not trendy marketing, so always look beyond branding.