Olive oil ingredient

All About Olive oil

oils

Your complete guide to olive oil - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

2 storage methods
25 substitutes

How Long Does Olive oil Last?

Storage times and freshness tips for olive oil in different conditions.

Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.

opened, in pantry or cool, dark place
3-6 months for best quality, up to 12 months if stored perfectly

Signs of Spoilage

Strong rancid, stale, or crayon-like smell; bitter, waxy, or metallic taste; noticeable decrease in fresh, fruity aroma and flavor; sometimes a slightly greasy or heavy mouthfeel; loss of original vibrant color.

How to Check

  1. Smell Test: The most reliable indicator. Sniff the oil directly from the bottle or pour a small amount into a spoon. It should retain its pleasant, characteristic aroma. If it smells like old nuts, stale food, crayons, Play-Doh, or has a distinctly 'off' or metallic odor, it's rancid.

  2. Taste Test: A small taste should confirm freshness. If it tastes flat, waxy, bitter, sour, or metallic, it has gone bad. It should not leave an unpleasant aftertaste.

  3. Visual Check: While not the primary sign, a significant change in clarity or a dulling of its original vibrant color might accompany rancidity.

Storage Tips

Exposure to oxygen, light, and heat are the main enemies of opened olive oil. Always seal the bottle tightly immediately after use. Minimize air exposure by ensuring the cap is securely fastened. Store in a cool, dark place, away from the stove or direct sunlight. While refrigeration can extend shelf life, it causes olive oil to solidify and become cloudy, which doesn't harm it but can affect texture and make it inconvenient to use. For most home cooks, proper pantry storage is sufficient and preferred for maintaining quality and convenience. Consider buying smaller bottles if you don't use olive oil frequently to ensure you're always using fresh oil.

unopened, in pantry or cool, dark place
12-24 months from production date (or until 'best by' date on the label)

Signs of Spoilage

Rancid, stale, or crayon-like smell; bitter, waxy, or metallic taste; significant loss of vibrant color; sometimes a slightly cloudy appearance if very old, but rancidity is the primary sign.

How to Check

  1. Smell Test: Pour a small amount into a spoon or cup. It should smell fresh, fruity, grassy, or peppery. Any scent resembling old nuts, crayons, Play-Doh, stale food, or a metallic odor indicates rancidity.

  2. Taste Test: Take a very small sip. It should taste vibrant, potentially peppery or slightly bitter (a good sign for quality extra virgin olive oil). A waxy, greasy, bitter, sour, or flat taste is a sign of spoilage.

  3. Visual Check: While less common for unopened oil, look for extreme cloudiness or sediment not typical for the oil type (some unfiltered oils are naturally cloudy).

Storage Tips

Always check the 'best by' or 'bottling' date. Proper storage in a dark, cool pantry (ideally between 57-70°F / 14-21°C) is crucial. Avoid storing near heat sources like stoves, ovens, or direct sunlight, as heat and light are the primary enemies that accelerate degradation. Dark glass bottles or tins offer better protection from light than clear bottles.