In September, Sicarico grows quieter. The worst of the summer heat is over, the days are getting shorter and in the uliveto everything revolves around one thing: letting the olives ripen until the autumn harvest. It is also the time of year when many people ask us the same question: how do I store my olive oil so that it stays good until the new harvest?
A fair question. Because extra virgin olive oil is not a product that stays the same forever. It is essentially fresh fruit juice from the olive. We pick our olives, have them pressed within a few hours and bottle in small quantities, precisely to preserve that freshness. But once the bottle is in your kitchen, what happens next is in your hands. Fortunately, that is simpler than you think.
The three enemies of olive oil: light, heat and air
Olive oil loses its quality mainly through oxidation. That process is accelerated by three factors.
Light. Sunlight and even bright artificial light damage the oil. That is why good olive oil is packed in dark glass or tins. A clear bottle on the windowsill looks lovely, but it is the worst spot you could choose.
Heat. The ideal storage temperature is around 14 to 18 °C. So the rack next to the hob or the cupboard above the oven is not a good idea, however handy it is while cooking. Choose a cool, dark cupboard, away from sources of heat.
Air. As soon as a bottle is opened, oxygen reaches the oil. Always screw the cap back on tightly after use. The less air in the bottle, the more slowly the oil oxidises.
Does olive oil belong in the fridge?
No, there is no need. In the fridge olive oil turns cloudy and can partly solidify. That is harmless and disappears again at room temperature, but it is impractical, and repeatedly warming and cooling the oil does it no good. Do you notice a slight cloudiness after a cold night or a winter delivery? No need to worry: just let the bottle come back to temperature gently.
How long does olive oil stay good?
An unopened bottle, stored well, keeps for a long time. Still, the rule is: the fresher, the better. The pronounced fruity aromas and the typical bitterness and pepperiness are strongest in the months after the harvest and gradually soften.
An opened bottle is best used within two to three months. If you mostly cook with small amounts, it is better to choose a bottle that matches your own consumption. If you use a larger container, pour a smaller amount each time into a dark bottle that closes well for everyday use, and keep the rest somewhere cool and dark.
Look at the harvest date, not just the best-before date
Many supermarket bottles only carry a 'best before' date. That says little about how fresh the oil really is. A harvest date or harvest year tells you much more: then you know when the olives were actually picked.
For us, that goes without saying. Our oil comes from a single grove in Sicarico, near Monopoli: 38 old Coratina trees that we have brought back to life over the past few years. There is one harvest a year, and that harvest is limited. That is exactly why we want every bottle to be at its best on your table.
How can you tell oil that is past its best?
Trust your nose and your palate. Fresh extra virgin olive oil smells of cut grass, tomato leaf, artichoke or green almond, depending on the variety. If you taste a tingle at the back of your throat and a slight bitterness, that is a good sign.
If, on the other hand, the oil smells of candle wax, old nuts, crayons or cardboard, it has gone rancid. That is not immediately unhealthy, but the pleasure of the flavour is gone, and that is exactly why you choose good olive oil.
Our practical checklist
- Store olive oil in a dark, cool cupboard (14–18 °C).
- Do not put the bottle next to the hob or oven, or in sunlight.
- Close the bottle tightly after every use.
- Use an opened bottle preferably within two to three months.
- Choose a bottle that matches your consumption.
- Look for the harvest date or harvest year.
- Trust your nose: fruity and fresh is good, greasy and musty is not.
Until the new harvest
Storing it well takes little effort and makes a big difference on your plate. A drizzle of oil over roasted vegetables, a simple pasta or a slice of good bread tastes so much richer when the oil still has all its character.
While the olives in Sicarico continue to ripen, we are happy to keep you posted on what is happening in the uliveto. And do you still have a bottle of Essenziale in the cupboard? Now you know exactly where it belongs.
No Essenziale at home yet, or looking for a gift with a real story? Discover our olive oil from Sicarico at uliveto.be.
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