Yes, olive oil is a fresh, agricultural product and it does expire or go bad.
While you might think of olive oil as a shelf-stable item, it's important to remember that it is a perishable product. According to Ricchiuti, like all fats, olive oil will become rancid over time as it oxidizes. While fresher olive oil is better, extra virgin olive oil can maintain its quality for a long time, thanks to the natural antioxidants it contains.
Factors Affecting Olive Oil Shelf Life:
- Exposure to Light: Light degrades olive oil, so store it in a dark place.
- Exposure to Heat: Heat accelerates oxidation, so avoid storing it near the stove.
- Exposure to Air: Oxygen causes rancidity, so seal the bottle tightly after each use.
- Time: Even under ideal conditions, olive oil will eventually degrade.
Signs of Olive Oil Going Bad:
- Smell: A rancid odor, often described as crayon-like or metallic.
- Taste: A sour, bitter, or generally unpleasant taste.
- Appearance: Although harder to tell, a change in color or thickness might indicate spoilage.
How to Store Olive Oil Properly:
- Dark Glass Bottle: Opt for olive oil packaged in dark glass bottles.
- Cool, Dark Place: Store in a cool, dark pantry or cupboard, away from direct sunlight and heat sources like the oven.
- Tightly Sealed: Always ensure the bottle is tightly sealed after each use to minimize air exposure.
- Use Within a Reasonable Timeframe: Even when stored correctly, use olive oil within 12-18 months of pressing, or within a few months of opening the bottle.
