There’s a big misconception out there — that Extra Virgin Olive Oil is like wine. That it gets better with age.
Let’s set the record straight: it doesn’t.
EVOO isn’t something to cellar or keep for special occasions. It’s a fresh food — pressed from fruit, bursting with life, and meant to be enjoyed immediately.
When olives are crushed, what flows from the press is pure liquid gold — loaded with antioxidants, polyphenols, and flavour compounds at their absolute peak. These are the natural compounds responsible for EVOO’s famous health benefits — protecting your heart, reducing inflammation, boosting brain health, and keeping your cells young and fighting fit.
But here’s the catch: those powerful nutrients don’t stick around forever.
From the moment the oil leaves the mill, the clock starts ticking. Oxygen, light, and heat slowly steal its vibrancy. That’s why freshness is everything when it comes to EVOO. The best oils in the world are bold, aromatic, peppery, and full of life — just like they were the day they were pressed. Having said that, we’re not talking weeks or months, a great quality EVOO will keep its organoleptic properties for up to 18 months – 2 years stored correctly. A lower quality EVOO will not even last that long.
So don’t stash that beautiful bottle away for special occasions.
Drizzle it over your eggs in the morning, your salad at lunch, your pasta or grilled fish at dinner. Let it coat your bread, your roasted vegetables, even your desserts— because yes, a drizzle over vanilla gelato is pure magic.
Every meal is an opportunity to add flavour, nutrition, and joy to your day — and EVOO is the easiest way to do it.
So here’s the truth: EVOO isn’t a collectible. It’s a living food, meant to be celebrated, shared, and finished.
The fresher it is, the better it is — for your palate, your health, and your soul.
Because the good oil is always the freshest oil.
