Best Method recommended method with best effort-to-efficacy tradeoff 3-6 months
Cool Dark Pantry
- Keep in a cool, dark cupboard away from the stove and windows heat and light are the main drivers of rancidity
- Tighten the lid after each use to limit air exposure
- Dark glass or metal bottles help block light
- Use opened oil within a few months for best flavor quality declines well before it becomes unsafe
Alternative another good method that's just different 6-12 months
Refrigerated
- Refrigerate delicate oils, or if your kitchen runs above ~77F also helpful if you only use oil occasionally
- Keep the cap tightly sealed
- Let it come to room temperature before use chilled oil may turn cloudy or solid, which clears again at room temp
Fun Facts
- Olive oil is technically a fruit juice, pressed from whole olives rather than seeds like most cooking oils.
- Extra virgin olive oil is the least processed grade, which makes it more flavorful but also more prone to oxidizing and going rancid over time.