How to Store Your Good Extra Virgin Olive Oil. Dont Waste It

You spent actual money on decent olive oil. Now don't ruin it by leaving it next to your stove like a decorative item.

Here's the thing: olive oil starts dying the second you open it. Light, heat, and air are all slowly murdering those fresh, peppery flavors you paid for. But it's easy to keep it alive longer.

Keep it dark

That pretty glass bottle? Great for Instagram, terrible for your oil. UV light breaks down all the good stuff. Store it in a cupboard, not on your counter. If your bottle is clear, even worse—wrap it in foil or just put it away.

Keep it cool (but not cold)

Room temperature is fine. A pantry, a drawer, anywhere that's not next to your oven or under a sunny window. Don't put it in the fridge—it'll go cloudy and weird (it's reversible, but why bother).

Close the damn bottle

Every time you leave the cap off, oxygen sneaks in and starts breaking things down. Pour what you need, then seal it. Immediately.

Use it within a few months

Once opened, your oil has maybe 1–2 months of prime time. After that, it's still "good," but those bright, fruity notes? Gone. The peppery kick? Fading. You're basically down to cooking oil at that point.

If you're not going through it fast enough, buy smaller bottles.

Don't buy in bulk (unless you actually use it)

That giant 3-liter tin seems like a deal. But if it takes you six months to finish, you've just been cooking with increasingly mediocre oil for half a year. False economy.

How to tell if it's gone bad

Smell it. If it smells like crayons, playdough, or old peanuts—it's oxidized. Toss it. Taste it. If it's flat, greasy, or just tastes like nothing, it's done.

Fresh olive oil should smell grassy, fruity, or even a little spicy. If yours doesn't, it's past saving.

The short version

Dark place. Sealed tight. Use it fast. Don't overthink it.

You already bought the good stuff. Now just don't let it turn into expensive cooking oil.