Supporting a healthy lifestyle Glass is one of the few containers that does not leach chemicals into its contents, meaning olive oil in glass is safer and healthier. ? The majority consider glass to be the safest, healthiest and most environmentally friendly form of packaging.
Most sources recommend a glass bottle with an airtight lid. Rubber and plastic containers and cap components can be damaged and deteriorated by pure essential oils. Take care to prolong the life of your pure essential oils by storing in a cool, dark, dry place.
Store olive oil in a dark-colored glass bottle, which helps to keep out the light, or in a stainless steel container. This will protect the oil from exposure to sunlight. If you buy your olive oil in a large tin, consider pouring smaller amounts in a dark-colored bottle to use as you need it.
Plastic packaging from the point of view of conservation
It is said that plastic containers are porous and allow for air to pass through, and therefore the oil oxidizes. On the other hand, glass and brass are impermeable to the passage of air.
Dark bottles keep olive oil fresh
Keeping olive oil in a clear bottle exposes it to more light, which will turn it rancid faster. In the simplest terms, rancidity occurs when fats and oils decompose.
Although the glass bottle does not allow the penetration of gases, it is sensitive to the action of light on the fatty acids, which also produces an increase in acidity. The evolution of this chemical parameter shows slightly lower values in the olive oils stored in tin containers than in dark glass bottles.
Many people save good quality extra virgin olive oil for special occasions, but it's a fresh product that should be consumed! Once bottled, olive oil has an 18-24 month shelf life so extra virgin olive oil should be purchased within 12 to 18 months of its harvest date and should be used up within six months of opening.
Even after being opened, refrigeration is not necessary as long as stored properly. However, if you won't be using an opened bottle for several weeks, refrigeration may help preserve the oil until you need it. Just be sure to let it warm to room temperature afterward so that it is completely liquid before using.
Minimize or eliminate light exposure at all times – it causes olive oil to degrade. Avoid storing your oil by a window and avoid storing it in clear glass. We chose our dark green bottle for a reason, the color helps filter out the damaging ultraviolet rays.
Refrigeration is best for long-term storage of all olive oils except premium extra-virgin ones. Consider keeping a small amount of olive oil in a sealed container at room temperature in your kitchen. This way, your olive oil is instantly ready to use.
When it comes to cleaning our reusable bottles, we recommend every three months—but at the very least once a year. And when it comes to adding in a new harvest or new oil altogether, don't top up your bottle of older oil with the fresh batch without a rinse with soap and water!
Glass can be tinted any color, but dark green is the ideal, as it prevents chlorophyll in the oil from oxidizing specifically. However, you may find yourself holding an expensive bottle of very high-quality olive oil that's in a perfectly clear glass bottle. This isn't a mistake on the manufacturer's part.
Don't use plastic containers – Avoid storing oil in a plastic container since plastic tends to leach chemicals over time and if it happens, it will affect the overall taste of the oil. If your oil came in a plastic bottle, transfer it to a glass container with a tight lid.
ExxonMobil states, "In general, the recommended shelf life for oils and greases is typically five years when stored properly in the original sealed containers." Oil does not have an exact shelf life.
Avoid Light - Light can quickly degrade an oil, so you should purchase your oils only in dark glass bottles that let in little or no light, and store them in the same manner. Avoid clear or light-colored glass whenever possible.
As plastic is exposed to heat, light, or mechanical stress, it can break down into microplastics. This is especially concerning for products like olive oil, which are frequently stored in plastic bottles.
Keep your oil away from direct light, preferably in a dark cupboard or storage area. Avoid storing it by a window. Ultraviolet rays can break down an olive oil over time. (That's why we bottle our oil in dark green bottles or in boxes.)
Olive oil needs to be filtered before it can be stored. You should pour it into a jar through a fine sieve. If you remove all the bits in it, you can reuse olive oil three or four times without any problem.
The good news is that Olive Oils shelf life is much longer than the average product and some Olive Oils can last up to 18-24 months before becoming unappetising. However, Extra Virgin Olive Oil tends to last a shorter period, usually around 12-18 months.
Although it is absolutely safe to consume olive oil after the best before date, from that point on the manufacturer does not guarantee that the product will maintain its full organoleptic properties as they were at the time of bottling.
Non-transparent metal containers protect the olive oil well against light and air. Dark-colored, especially green (to prevent chlorophyll oxidation), glass bottles protect it well also. Transparent plastic bottles on the other hand provide less protection.
How to dispose of old olive oil. Olive oil, like other cooking oils, should never be washed down the drain or tossed into the trash. The simplest method of disposing of used olive oil is to place it in an airtight, unbreakable container before disposal or to deliver it to a waste recycling point.