Have you ever wondered how long your bottle of extra virgin olive oil will stay fresh for?
For premium quality olive oil, understanding the nuances of freshness is key to preserving both flavour and the life-enhancing polyphenols.
So, how long does olive oil stay fresh, and how can you ensure every drop remains at peak quality?
Does Olive Oil Go Off?
The short answer is yes. Because olive oil is a natural product – like a fruit juice, it can and will eventually go rancid. Rancidity is a result of oxidation—a chemical reaction where the oil reacts with oxygen, causing the healthy fats to break down.
When olive oil goes off, you will notice;
- The bright notes of a fresh press disappear.
- A dull, waxy smell – often compared to crayons or old putty.
- The oil may adversely affect the flavour of your favourite dishes.
How Long Does Extra Virgin Olive Oil Last After Opening?
Most experts and producers suggest that for the best culinary experience, you should consume your Extra Virgin Olive Oil within two to three months after opening.
While it may technically remain “safe” to eat for up to six months, the delicate aromatic compounds and the high polyphenol content—which gives Moroccan olive oil its legendary health properties—begin to diminish once exposed to air.
Our latest new harvest has an acidity level of 0.19% – which is the lowest we have ever achieved and our polyphenol level is 606mg/kg – again – well above the health benefits level of 250mg/kg.
Does Light Affect Olive Oil Quality?
Light is one of the most aggressive catalysts for oxidation. When olive oil is exposed to UV rays, the chlorophyll in the oil absorbs the energy and triggers a reaction that destroys antioxidants and turns the oil rancid much faster.
This is why you will see Morocco Gold packaged in dark green glass bottles. This isn’t just an aesthetic choice; it is a functional one. The dark glass acts as a filter, blocking harmful light and preserving the integrity of the oil inside. If you purchase oil in clear plastic or glass, it has likely already begun to degrade under the fluorescent lights of the supermarket. Always opt for dark, opaque packaging to ensure the “harvest-fresh” taste remains intact.
How to Store Olive Oil to Keep It Fresh
To maximize the lifespan of your oil, you must protect it from the “four horsemen” of degradation: Light, Heat, Air, and Time. Here is how to create the perfect environment for your Morocco Gold:
- Cool and Consistent: Store your bottle in a cool, dark place like a pantry or a kitchen cupboard. Avoid the common mistake of keeping it on the countertop next to the stove. The heat from cooking can penetrate the bottle and accelerate spoilage.
- The 15°C Rule: While room temperature is generally fine, the ideal storage temperature is around 15°C (60°F).
- Seal it Tight: Always ensure the cap is screwed on tightly immediately after use. Even a few minutes of exposure to air every day can shorten the oil’s lifespan.
- Avoid the Fridge: While some believe refrigeration extends life, it can actually cause condensation to form inside the bottle, which introduces moisture and harms the oil. Additionally, the oil will solidify and lose its texture, requiring a long “thaw” time before it’s usable again.
Conclusion
The secret to the world’s best olive oil isn’t just the soil or the harvest; it’s the freshness. By treating your Morocco Gold with the care it deserves—keeping it cool, dark, and tightly sealed—you preserve the incredible health benefits and the complex, fruity flavours that make it a staple of the Mediterranean diet.
Don’t save your high-quality oil for a special occasion; olive oil is at its best right now. Use it daily, store it properly, and enjoy the true taste of Morocco in every meal.
For more inspiration on ways to use your bottle of early harvest olive oil, see our recipe page here.
