Light, Heat, Oxygen, and Age. Therefore, keep your oils in a cool, dark place with the cap on at all times. DO NOT refrigerate. Our bottles are dark to protect your oils. Age too is an enemy of olive oil. Unlike great wines, olive oil does not get better with time. Our oils are extremely fresh and we recommend that you use them in a twelve to eighteen month period of crush date to ensure optimal flavour, aroma, and antioxidant content. Fresher is always better.
Light – Extended exposure to light can deteriorate the quantity and quality of the antioxidant founds in olive oil.
Heat – The optimal storage temperature for olive is 60 to 72 degrees Fahrenheit. Warm temperature causes olive oil flavour to change.
Oxygen – Oxidation of the oil occurs, which causes off flavours in the olive oil and deteriorates the quality of the oil.
Age – Olive oil benefits and quality decreases with time.
