Why You Shouldn’t Be Stingy With Olive Oil

Words: Robyn Samuels

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‘A generous drizzle of olive oil.’ I instinctively cringe when this appears in a recipe, as I was taught to be stingy with olive oil. Like collectable wines and saffron, olive oil was treated like literal liquid gold at home and was meant to be used sparingly according to my father. Years later, I discovered that despite the pretty packaging and steep cost, olive oil is not a kitchen counter display and unlike certain wines, it doesn’t improve with age – it’s best used within a certain time frame and drizzled generously over pasta or anything your heart desires. Find out how long olive oil lasts and why you shouldn’t be stingy with it…

While a good-quality extra virgin olive oil could cost a small fortune (it’s called ‘liquid gold’ after all), the greater expense would be to use it sparingly and have it go bad.

According to experts, extra virgin olive oil can remain shelf-stable for about 12-18 months. If you really want to push it, it can last between 18-24 months. As a rule of thumb, olive oil is best consumed within a year after the olives are harvested, but if not optimally stored, this can impact the olive oil’s longevity. As for how long olive oil lasts once the bottle is opened, some say 3-4 months, but in some cases, you should use it within a month or two of opening.

How Long Olive Oil Really Lasts

It’s not as straightforward as using the sell-by date as a guide. Factors such as the size of the container, where the olive oil is stored, exposure to light, temperature and oxidation are all worth considering if you don’t plan to use the olive oil within the first two to four months of opening it.

Once opened, the olive oil is exposed to air, resulting in oxidation. Unlike wines that need to ‘breathe’ to enhance the tasting notes and aromas, the healthy fats and antioxidants which make olive oil beneficial begin to break down once exposed to air. This causes the olive oil to taste rancid and smell unpleasant; many qualities that make it sought-after begin to diminish. Similarly, it’s ill-advised to decant olive oil, unless a small amount is transferred and it is used shortly after. So, unless you go through a ton of olive oil a month, buying a 5-litre can might not seem as cost-effective as you think.

Unlike wines that need to ‘breathe’ to enhance the tasting notes and aromas, the healthy fats and antioxidants which make olive oil beneficial begin to break down once exposed to air.

Another factor to consider when buying olive oil: practicality beats pretty packaging. Tin cans with stunning illustrations might fit the aesthetic of your kitchen, but you should keep in mind that metal and stainless steel are good conductors of heat and can cause the olive oil to be exposed to higher internal temperatures. Should you have a tin can, keep it away from direct sunlight and heat sources.

Opaque bottles are ideal for storing olive oil; commercially sold olive oils are often sold in dark and opaque bottles to protect them against the light; this also preserves the freshness of the oil.

Decanting olive oil into spout-fitted bottles, like the ones seen in restaurants, might look great on your kitchen counter but this is will diminish the quality of the olive oil as it will constantly be exposed to air.

Avoid placing olive oil in direct sunlight or warm places; to make olive oil last longer, it should optimally be stored in a dark, cool place like the pantry. Placing olive oil beside the stove, which seems practical, is a big mistake unless you want the olive oil to denature.

If you’ve taken precautions and are still worried your olive oil might be bad for whatever reason, a sniff test is the best confirmation – don’t rely entirely on the sell-by date. What does ‘bad’ olive oil taste like, you ask? Rancid olive oil might have a pronounced bitter, stale, waxy, crayon-like taste, as well as a banana-like aroma. A simple sniff and taste test could save you the misfortune of drizzling it all over your food. While many olive oils have a pleasantly bitter taste, you want to avoid anything that has an overwhelming bitterness, making it inedible. The good news is that if you consume rancid olive oil, you won’t get sick.

How to Repurpose ‘Bad’ Olive Oil

While a good-quality extra virgin olive oil could cost a small fortune (it’s called ‘liquid gold’ after all), the greater expense would be to use it sparingly and have it go bad.

Thankfully, you don’t have to let it go to waste and glug it down the drain. Repurpose your olive oil and make lip balm; mix it with beeswax, or cocoa butter for a vegan-friendly version, and store it in a small container. The fruity, waxy taste and moisturising qualities make for a great lip balm. Use it to restore wooden furniture, polish leather shoes with it, and more. You could even drizzle it over vanilla ice cream topped with seasonal berries for a fresh and fruity summer treat. Moral of the story: don’t be stingy with olive oil!