How to store olive oil.

Love EVOO? Here's how to treat it right. We’re on a mission to get exceptional extra virgin olive oil, direct from independent producers, into your kitchen. A product of this quality deserves the 5-star treatment, so here are four easy steps you can take to make sure you treat it right. 

Extra virgin olive oil is a fresh product: 100% squeezed olives. As such, all the usual suspects—light, air, heat and time—can affect its quality. Our farm partners do the hard work in the field and at production to achieve incredible quality. We ensure it travels in ideal conditions and have developed bottles, pouches and stoppers to help you store it right. Now, it’s over to you.

To max out on flavour, and retain its high nutritional value, follow these simple rules. 

Lights out. 

One of the main enemies of EVOO is light. To avoid light oxidising your oil faster opt for dark glass, or for best results and to keep your oil fresher for longer a fully-opaque ceramic bottle.

Cork in.

Just like light, air is another pesky substance that degrades olive oil. Although it's hard to stop completely, there are some key culprits—like your pourer—that will cause your oil to loose it's freshness. Avoid pourers with open-ended spouts and put a stopper in your bottle. 

Stay cool. 

It might save you time mid-cheffing, but keeping your bottle next to the stove will loose you more than minutes when it comes to the shelf life of your EVOO. Olive oil is happiest at the same temperature as wine (12-14°C), so a cupboard or pantry is the best option. Ceramic bottles are also great for keeping your oil at a stable temperature as the thick walls protect from the heat. Wherever you decide, keep it away from the stove or anywhere with drastic temperature changes.  

Pour, don’t store.

Other than being absolutely delicious there are practical reasons for wanting to use EVOO like it's going out of fashion. To experience the freshest flavours use within 3 months of opening. And within 1 month if you want to capture the highest antioxidants.