The Best Way To Store Extra Virgin Olive Oil

Storing Eoniea's Extra Virgin Olive Oil (EVOO) at cool temperatures helps to maintain its deep and complex flavour. It also ensures that the polyphenol content remains high, ensuring it delivers maximum health benefits.

Olive oil is produced in countries where the sun beats down for hours and hours each day. It may seem strange to store olive oil cooled, but that's precisely what scientists recommend.

Extra Virgin Olive Oil (EVOO) is produced by mechanically crushing the best olives. The oil produced is pure, unrefined and of exceptional quality. The oil delivers the best taste and the full health benefits – but only if it's stored properly.

Studies have found that storing olive oil at room temperature can damage it.[I] While the oil remained packed full of nutrients, they noted that keeping oil at room temperature decreased the amount of oleocanthal in the oil. Oleocanthal is a powerful antioxidant that's responsible for many of the health benefits of extra virgin olive oil.

Other studies have confirmed that storing EVOO at room temperature can affect the chemical composition of the oil.[II]

One study found that exposing EVOO to oxygen and light reduced oleocanthal concentration in the oil by 37% in 10 months.

Over the course of a year, another study found that almost half of polyphenols in olive oil were lost.[III]

Optimum oil storage

The delicate flavour of Eoniea's olive oil will be best kept by storing it cooled. In fact, storing olive oil in a cool dark place can enhance the taste, protecting it from degradation caused by exposure to light and oxygen.

Scientists found that olive oil stored between 5-15 °C [IV] preserved the positive attributes of the olive oil. Tasting oil stored at 26 °C, researchers noted a ‘significant presence of the rancid flavour'.[V]

Keeping olive oil at low temperatures also helps to protect the natural healthy compounds found in olive oil.[IV]

Storing EVOO cooled can ensure that none of the beneficial polyphenols, vitamins A, B1, B2, B6, C and E, monounsaturated fat, oleic acid and palmitoleic acids disappears over time.

[I] Effect of storage on quality parameters and phenolic content of Italian extra-virgin olive oils. (2019). Natural Product Research, [online] p. Available at: https://www.tandfonline.com/doi/abs/10.1080/14786419.2019.1587434?journalCode=gnpl20 [Accessed 8 Oct. 2019].

[II] Ghanbari Shendi, E., Sivri Ozay, D., Ozkaya, M. and Ustunel, N. (2018). Changes occurring in chemical composition and oxidative stability of virgin olive oil during storage. OCL, 25(6), p.A602.

[III] Cicerale, S., Conlan, X., Barnett, N. and Keast, R. (2013). Storage of extra virgin olive oil and its effect on the biological activity and concentration of oleocanthal. Food Research International, 50(2), pp.597-602.

[IV] Krichene, D., Salvador MD, Fregapane G. (2015). Stability of Virgin Olive Oil Phenolic Compounds during Long-Term Storage (18 Months) at Temperatures of 5-50 °C, J Agric Food Chem. 2015 Aug 5;63(30):6779-86. doi: 10.1021/acs.jafc.5b02187. Epub 2015 Jul 22.

[V] Sanmartin, C., Venturi, F., Sgherri, C., Nari, A., Macaluso, M., Flamini, G., Quartacci, M., Taglieri, I., Andrich, G. and Zinnai, A. (2018). The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil. Heliyon, 4(11), p.e00888.