Does Olive Oil Go Bad?
An olive oil expert and producer weighs in.
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By Layla Khoury-Hanold for Food Network Kitchen
Layla Khoury-Hanold is a contributor at Food Network.
Olive oil is a go-to pantry staple for many home cooks, but how long does it last? And does olive oil go bad? For more info, we consulted Vincent Ricchiuti, co-founder and COO of ENZO Olive Oil, a California-based producer of estate-grown organic extra virgin olive oil.
Does Olive Oil Go Bad?
Yes, olive oil is a fresh, agricultural product and it does expire or go bad.
“While fresher is better, extra virgin olive oil can maintain its quality for a long time, thanks to the natural antioxidants it contains,” Ricchiuti says. “However, like all fats, olive oil will become rancid over time as it oxidizes. Exposure to light and heat can accelerate this process, hence the reason why leaving the olive oil in the sun or heat is not recommended.”
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How Long Does Olive Oil Last
Olive oil will last 18 to 24 months after it wa made if the bottle is unopened. Once a bottle of olive oil has been opened, Ricchiuti advises consuming it within three to six months. “Keeping good quality oil in the house starts with buying good quality olive oil,” Ricchiuti says. “High-quality olive oils will include a harvest date on the bottle which is a quick way to tell how fresh the olive oil is.”
Olio nuovo, which means new oil in Italian, is made with olives picked at the beginning of the harvest and has a much shorter shelf life. Ricchiuti recommends using olio nuovo no later than three months after the harvest date. “The oil is cloudy and has a little bit of unsettled sediment, but it is bold, peppery and perfect as a finishing oil around the holidays,” he says.
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How to Tell if Olive Oil Has Gone Bad
You can tell if olive oil has gone bad by reading the label and assessing sensory cues like smell, texture, taste and appearance, Ricchiuti explains.
Label: If the olive oil is well past its harvest date (more than 18 to 24 months), it’s possible that it has gone rancid.
Smell: If olive oil is past its prime, it will not have a fresh, fragrant aroma and flavor. It may smell like wax, plastic or crayons.
Texture: If an oil has gone rancid, it tends to leave a greasy finish in the mouth and throat.
Taste: If the olive oil has gone off, it might taste like spoiled nuts or old peanut butter. Other flavor defects can include fermentation or mustiness.
Appearance: Cloudiness and sediment are not welcome in older extra virgin olive oil. Sediment causes the oil to go rancid more quickly and can cause the olive oil to taste like mud. The exception is olio nuovo, which naturally contains a little bit of unsettled sediment and has a cloudy appearance.
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How to Store Olive Oil
The best way to store olive oil is to keep the oil away from oxygen, sunlight and heat. “It is also recommended to keep the oil in dark glass bottles instead of transparent bottles. That way, the oil is protected from light,” he adds. “Most importantly: use it up once the bottle is open!”
Should you put olive oil in the fridge to keep it fresher for longer? Absolutely not, says Ricchiuti. “Do not refrigerate your olive oil. This causes all those good fats to cease and then warming them back up degrades the quality.” For more tips on how to shop for, store and cook with olive oil, check out our Olive Oil 101 primer.
Shelf Life of Olive Oil vs Other Oils
The shelf life of unopened olive oil is typically 18 to 24 months before it starts to become rancid. Compared to refined oils such as sunflower oil, avocado oil and vegetable oil, extra virgin olive oil is rich in antioxidants, which slows oxidation. Ricchiuti says that this gives extra virgin olive oil superior health benefits and a long shelf life, though he notes that refined olive oil does not contain the high antioxidant level that virgin olive oils do.
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