Shelf life of extra virgin olive oil

The well-known health benefits of extra virgin olive oil and organoleptic qualities deteriorate over time. The antioxidants present in EVOO allow it to maintain its high quality even after many months after bottling, up to two years. Although in other specific cases, degradation may occur within a few months. As a result, choosing the most healthy and delicious extra virgin olive oil from the supermarket shelf requires the following basic knowledge:

1. Light is the number one enemy for any packaged extra virgin olive oil. The more the packaging is exposed to light, the more its contents lose their health benefits and taste characteristics. The antioxidants that keep the oil fresh decompose quickly, and in just a few months of exposure to light, the oil can even go rancid. This is because light activates chlorophyll, a green pigment that can be found in almost all plants and a large number of plant products. The antioxidants contained in EVOO protect products from decomposition for a long time, but they are powerless when exposed to direct light, they are susceptible to photo-oxidation. Even dark green bottles will not completely prevent light from entering the product and changing its chemical profile. In the light, olive oil can be in a tin can, a ceramic jug or in a tetra-pack, nothing else.

2. Many consumers prefer the flavors of unfiltered extra virgin olive oils, which are usually cloudy and opaque due to the presence of solid residues and water in the oil during the grinding process. However, this olive sediment shortens the shelf life of the oil. If you need health benefits and taste, choose filtered oil.

3. Unfortunately, not all products displayed on the shelf allow consumers to easily understand when olive oil was produced. For example, some manufacturers may use a conversion date (pressing date), a bottling date, or a best-use date, all of which will differ significantly. If only the best expiration date is available, it is best to choose extra virgin olive oil that is as far away from this date as possible. However, the best indicator of the freshness of olive oil is actually the date of harvest, when the clock starts counting down the time of decomposition of olives and, consequently, oil. Therefore, consumers should not choose oils with a collection period of more than 18 months.