PRESERVATION

Olive oil actually has no limited shelf life, it will never spoil or become harmful to your health. However, the taste and the healthy properties of the oil deteriorate in the long run and it eventually becomes rancid (oxidation).
There are three key factors that are responsible for this:

• Light
• Oxygen
• Heat

Light
Because of the light, the oil is almost always in a dark bottle or (larger quantities) even in can. The advantage of this is clear. Smaller vials of, for example, 250ml are still transparent because they run out faster, but when you take longer with such a bottle, put it in the cupboard rather than on the counter.

Oxygen
For oxygen, the same applies, but you can't do much about it, close the recipient immediately after use, and do not do too long for emptying the bottle because the less oil, the more air there is in the bottle.

Heat
The ideal storage temperature of olive oil is between 14ºC and 18ºC. However, this already indicates that room temperature won't do much harm, but do not leave the bottle near the stove or a radiator by default. The olive oil must not be kept in the refrigerator, although you do not have to scare if you have left the bottle in the cold in winter and flakes float in the oil. As soon as the oil returns to temperature, the flakes disappear, and it has no effect on quality.