Storage of Olive Oil

Don't forget that olive oil is a completely natural product.

Due to its lipid nature, extra virgin olive oil undergoes oxidation reactions over time that can be accelerated by various factors, for example, high temperature and exposure to light.
The type of container, the place, and duration of use (preferably 18 months from production date) are key factors in the oil's polyphenol content. That is why it has to be stored away from light, heat, contact with air, and sources of intense smells.
Tips for storing EVOO:
The optimal temperature for storing oil is 15-24° C, therefore the normal temperature of a home;
Store the oil containers in cupboards with closed doors, so that they stay in the dark;
Keep the bottle away from light and heat as much as possible;
Once used, always close the bottle cap tightly, so it does not take in too much oxygen;
It is not recommended to transfer the oil from the original packaging to other containers such as cruets or dispensers (during the transfer the oil absorbs a lot of air and, oxidizing, loses its aroma and taste).
Olive oil should be stored away from direct light and heat.
What can actually happen when improperly stored?
Prolonged storage of the product at temperatures above 25-30°C can cause the onset of abnormal flavors (rancidity).
Storage in too cold temperatures (less than 10° C) can cause crystallization of the natural constituents of the oil and make it cloudy. However, this does not compromise the quality of the oil and, to make it clear again, it is sufficient to bring it back to room temperature for a few days, at low temperatures precipitation may occur. This does not affect the quality of the product.