Extra Virgin Olive Oil (EVOO) is one of the pillars of the Mediterranean diet, and at Oro Al-Andalus we want you to enjoy it with all its natural properties—while also knowing how to avoid the most common storage mistakes. Improper storage can accelerate oxidation, causing premature rancidity, loss of aroma and flavor, and a decrease in antioxidants. In this blog post, learn the most frequent mistakes and how to keep your EVOO tasting fresh and full of benefits from the very first day. Filtration Proper storage starts with the basics. EVOO must be fully filtered to be free of moisture and impurities. If the oil is not filtered, sediments settle at the bottom of the bottle. Over time, these sediments can ferment and negatively affect the health properties of the oil. Eventually, an unfiltered oil may not meet quality standards if tested in a laboratory. Exposure to Light Many people store olive oil near a window or in clear glass bottles to admire its beautiful color. A serious mistake! Light—especially direct sunlight and UV rays—is one of the main catalysts of oxidation. It breaks down polyphenols (the oil’s natural antioxidants) and accelerates the development of rancid flavors. To prevent this, always store EVOO in dark containers, such as opaque glass, tins, or stainless steel, or place it in a completely dark environment like a pantry or closed cupboard. High Temperatures It’s common to keep everyday cooking oil next to the stove or oven for convenience. However, heat is another major enemy. Temperatures consistently above 25°C, as well as sudden temperature changes, can destabilize the oil and accelerate its degradation. The best storage temperature is between 15–20°C. Although cold temperatures (like the fridge) don’t damage the oil, they can make it cloudy or solidify, which makes it harder to use. To protect your oil, keep it away from stoves, ovens, radiators, and any heat-emitting appliances, and store it in a cool, well-ventilated pantry. Exposure to Air Oxygen is essential for life, but the worst companion for bottled olive oil. Air is responsible for oxidation, which destroys fruity aromas and leads to unpleasant flavors. Leaving the bottle open, closing it improperly, or using non-airtight oil pourers accelerates this damage. To prevent this, use containers with hermetic closures and ensure they are sealed immediately after each use. Avoid traditional open table oil cruets, as they expose the oil to constant airflow. Strong Odors EVOO is surprisingly absorbent. It can easily take on the smells around it. Avoid storing it near strong-smelling foods or products such as cured cheeses, open spices, or cleaning supplies, as these odors can subtly alter its delicate taste and aroma. Buying More Than You Need Although EVOO has a long shelf life (displayed as “best before” rather than expiration), it doesn’t improve with age like wine. Instead, it slowly degrades over time. For this reason, it’s best to buy oil in formats suited to your consumption habits. For families or frequent users, Oro Al-Andalus offers a new format that maintains perfect preservation without the usual risks. Our Bag-in-Box packaging protects your olive oil from light, heat, and air, and is available in 2L and 5L sizes, ideal for refilling your bottle whenever needed while maintaining full freshness and quality. Final Thoughts Oro Al-Andalus olive oil stands out for its exceptional flavor, aroma, and properties, making it a truly unique product. Protecting it from light, heat, and air is essential to honor the quality that begins in our groves. With these simple storage adjustments, you’ll enjoy EVOO at its optimal point for every dish you prepare.
