How to store extra virgin olive oil: tin or bottle?
Light, air, and heat are oil's enemies. Here is how to protect it at home, from the tin to the everyday bottle.
Extra virgin olive oil is a fruit juice: as soon as it is extracted, its aromas are at their peak, then it slowly changes. Time cannot be stopped, but it can be slowed down. There are three enemies: light, air, and heat. All three accelerate oxidation, which dulls the aromas and, in the long run, leads to rancidity.
Can or bottle?
A tin can completely blocks out light: this is why it is the ideal container for home storage. Dark glass protects it well, while clear glass does so much less. A good habit is to keep the can closed in the pantry and pour a little oil at a time into a clean, dark oil cruet, refilling it only after it has been emptied and washed.
Where to store it
The right place is cool, dark, and away from sources of heat: a pantry or a closed cabinet, not the shelf next to the stovetop or near the oven. The ideal temperature is around 14–18 °C. The refrigerator is unnecessary: the cold can make the oil cloudy or cause it to form deposits—this causes no harm, but constant temperature changes are not good for it.
Well closed, and don’t wait too long
After each use, close the cap tightly: oxygen is the quietest enemy. And do not save the oil "for special occasions": it is at its best in the months following milling. On the label, you will find the best-before date and the harvest year: choose the size based on how much you actually consume.
