Extra virgin olive oil has three absolute enemies: oxygen, light, and heat. Even minimal contact with any one of them is enough to irreversibly damage your product, which will gradually lose all of its organoleptic and chemical characteristics, becoming less fragrant, less bitter, less pungent, and with a lower phenolic content.
It is therefore essential to keep the oil in dark glass bottles, keeping them tightly sealed with their own cap — even while cooking or at the table during meals — making sure to close the bottle once you’re done using it.
As for heat, it is crucial to store the product in dry, non-humid places that are not excessively exposed to heat sources, and to ensure that in winter it is not left for extended periods below 4/5 °C degrees Celsius, to prevent it from freezing and degrading.
The more care taken in storing the oil, the longer its shelf life will be, and the more months you’ll be able to enjoy all of its beneficial properties.
