Storing good oil badly is no different from buying bad oil.

Olive oil is a living product; the aroma compounds and natural antioxidants within it diminish over time. Four factors accelerate this process, and all four are directly linked to storage conditions.

Light: the fastest-acting enemy

Light accelerates oxidation in the oil. That is why quality olive oils are sold in dark glass, tin or light-proof packaging. Oil left standing in a clear bottle under supermarket shelf lighting is already tired before it is even bought.

The same rule applies in the kitchen: a decorative glass bottle by the window is the worst place to store oil.

Temperature and proximity to the hob

The higher the temperature, the faster the deterioration. Oil belongs not next to the hob or oven, but in a cool, steady-temperature cupboard. Temperature swinging up and down through the day is just as harmful as constant high heat.

The same principle applies at warehouse level for bulk storage: areas that avoid direct sunlight, are well ventilated and have their temperature logged are preferred. The cold chain equivalent for olive oil is not extreme cold but consistent coolness.

Air (oxygen) and packaging

Every time the bottle is opened, air gets in. A large bottle that is half empty deteriorates faster than a full small one. Practical tips:

• If you have bought a large container, decant into a small bottle for daily use and keep the rest sealed.
• Close the cap tightly after every use.
• Make sure any container used for decanting is clean and dry.
• With metal packaging, take care not to damage the inner lining.

Common misconceptions

• "Cloudy oil has gone off." Natural sediment in unfiltered oils and clouding in cold conditions are normal; they are not a sign of spoilage.
• "Storing it in the fridge is best." Oil can solidify in the cold; a cool, steady spot is preferable to repeated cooling and warming.
• "Olive oil improves with age." Unlike wine, olive oil does not mature with age; it is at its best when consumed close to the harvest year.
• "It has lost its smell but hasn't gone off." Loss of aroma is the first sign of oxidation.

In the warehouse and at the point of sale

1. Pallets are positioned in areas that do not receive direct sunlight.
2. Temperature logs are kept; seasonal fluctuation is monitored.
3. Stock rotation follows the harvest date: first in, first out.
4. Packaging integrity is checked; dented tins and loose lids mean product loss.
5. Temperature management in the delivery vehicle is never neglected; in summer, temperatures inside a closed container rise quickly.