When it comes to your Extra Virgin Olive Oil, how you store it matters just as much as how you use it. The three biggest killers of EVOO are light, heat, and air — the silent assassins that can turn your beautiful, peppery liquid gold into something flat, lifeless, and rancid.
Think of it this way: EVOO is a fresh fruit juice. You wouldn’t leave orange juice on the windowsill in the sun, right? Same goes for your olive oil. Always store it in a dark bottle, tucked away from the heat of your stove or cooktop. Every time that bottle gets warm or sits in bright light, it loses a little more of its aroma, flavour, and those all-important health benefits.
Here’s the secret of the pros: buy it like you buy milk — fresh, and in the right amount. Once a bottle is opened, it starts to oxidise. That’s why you should always buy the best quality you can afford, in a bottle size you can finish in a reasonable time. A 500ml bottle is perfect — enough to last a couple of weeks of daily drizzling and cooking. Stock up on a few, seal them tight, and open one at a time. Your oil will stay fresher, longer, and every meal will taste as it should — full of life.
And if you need proof that good oil equals good living, look no further than the island of Crete in Greece. The people there consume an incredible 50 litres of olive oil per person every year. They’re part of what scientists call a Blue Zone — regions of the world where people live the longest, healthiest lives, with the highest number of centenarians. Their secret? The Mediterranean diet — a diet drenched in fresh, high-quality EVOO.
So treat your oil with respect. Keep it cool, keep it dark, keep it sealed — and let every drop remind you that longevity and joy start with the good oil.
