If you’ve ever opened a bottle of olive oil and thought, “Hmm… this doesn’t smell quite right,” you’re not imagining it. Just like fresh fruit or bread, olive oil doesn’t last forever — and how you store it can make a big difference in its flavor and shelf life.

At The Olive Leaf, we want you to get the best possible experience from every bottle you bring home. So let’s talk about how to store olive oil properly — it’s easier than you think.

Why Olive Oil Goes Bad

Olive oil is a fresh, natural product — not a shelf-stable processed oil. That means it’s sensitive to things like:

• Light
• Heat
• Air
• Time

When exposed to any of those for too long, olive oil can oxidize, go rancid, or lose its signature flavor and health benefits.

The good news? A few simple habits will help keep your oil fresh and delicious for months.

The Do’s and Don’ts of Olive Oil Storage

DO: Store it in a cool, dark place

Your pantry is perfect. Avoid leaving it on the counter near the stove or windows, where heat and light can speed up spoilage.

DON’T: Keep it by the oven

It might be convenient, but every time you turn on the stove, the surrounding heat can damage the oil.

DO: Keep the bottle tightly sealed

Air exposure leads to oxidation, which causes the oil to go flat or rancid. Always screw the cap on tightly after each use.

DON’T: Store it in clear glass

Unless the bottle is tinted or stored in a closed cabinet, clear glass lets in light, which breaks down flavor and nutrients. That’s why we use dark glass bottles at The Olive Leaf — they help protect the oil inside.

Should You Refrigerate Olive Oil?

This is a common question, and the short answer is: not usually.

Refrigeration can cause olive oil to become cloudy or solidify, which isn’t harmful — but it’s not ideal for everyday use. It also won’t extend the shelf life much if the oil is already being stored properly.

Instead, just keep it in a cool pantry or cabinet, away from heat sources.

How Long Does Olive Oil Last?

Most high-quality extra virgin olive oils (like ours) are best used within 12 to 18 months of harvest — or within 6 months of opening the bottle.

Tip: At The Olive Leaf, we label our bottles with the harvest date, not just a best-by date. That way, you know exactly how fresh it is.

Clean Your Pour Spouts and Cruets

If you transfer your olive oil into a countertop cruet or pour spout, make sure to:

• Clean them regularly
• Don’t let old oil sit and go rancid
• Refill with fresh oil, not just topping it off repeatedly

This keeps your oil — and your food — tasting clean and fresh.

Freshness Starts With Quality

Even the best storage can’t fix low-quality oil. That’s why we only carry extra virgin olive oils that are cold-pressed, freshly harvested, and stored in dark glass bottles to protect flavor and quality from day one.

If it’s been sitting in a supermarket warehouse for months under fluorescent lights? You’re already starting behind.

The Bottom Line

Store your olive oil like you store your coffee or wine: cool, dark, and sealed. That one small change will make every drizzle, dip, and dish taste noticeably better.

Shop Fresh Olive Oils at The Olive Leaf

Ready to upgrade your kitchen with oils that actually taste fresh? Stop by our tasting bar or shop online — every bottle is hand-selected, date-labeled, and packed with flavor.