A staple in Mediterranean diets and for general use, olive oil is one of the most popular cooking oils used today. If you’re like millions of other households and have a bottle of olive oil in your kitchen or pantry right now, you might be wondering at what point olive oil goes bad.
Olive oil should last around 18-24 months when sealed and six months after it’s been opened. The “best by” or “use by” date should be your ultimate guide whether the olive oil is opened or sealed!
For all things related to olive oil storage, we have you covered!
What is the shelf life of olive oil?
Sealed olive oil has a pretty long shelf life of around 18 months to two years. Refined olive oil has a slightly longer shelf life than virgin or extra virgin olive oil because the fats are more stable due to the refining process, but not enough to have separate shelf life guidelines.
Olive oil should come with a best-by date, so you don’t have to wonder if your sealed olive oil is still good if you discover it neglected in the back of your pantry one day. However, if it’s already been opened, then there are different shelf life guidelines, which we’ll cover next!
How long does olive oil last after opening?
Once you open a bottle of olive oil it’s exposed to oxygen and heat, which can hasten the process of the fats breaking down over time.
For best results (meaning the flavor and nutritional quality will remain ideal), you should use olive oil within six months of opening. Refined olive oil likely will be good even past six months once opened, while some versions of high-quality virgin olive oil that are minimally refined might start to degrade sooner than that.
Can you use olive oil after its expiration date?
Using olive oil that’s past its best-by date isn’t likely to cause any harm, which is good news if you’ve come to realize that the bottle in your pantry has been open for more than six months (like we did).
Using olive oil past its best-by, use-by, or expiration date just means that the fats aren’t as high-quality as they were when they were bottled, and as a result, the olive oil might not be as flavorful as it’s intended to be.
How to tell if olive oil went bad
The best way to tell if olive oil has gone bad is to taste – old olive oil will have a bitter or sour taste, or simply have an “off” taste that isn’t similar to how it tasted when it was fresher.
According to America’s Test Kitchen (and they know their stuff!), old olive oil might give off smells “like crayons, metal, or something sour” – so pour a bit in a spoon and give it a whiff as a freshness test.
What’s the danger in using olive oil after it’s gone bad?
As we mentioned earlier, there’s really no big danger to your health if you use olive oil that’s gone bad. The more likely scenario is that the dish you’re making might taste off or even be ruined if you use old olive oil, which is no fun for anyone!
Tips for storing olive oil
- Olive oil should be stored in a sealed container, preferably opaque, to block sunlight. Exposure to direct sunlight can cause the fats to break down and become rancid more quickly than if olive oil is stored in a dark place like a pantry.
- You don’t need to refrigerate olive oil, but doing so can prolong its shelf life more than keeping it at room temperature. Keep in mind that refrigerated olive oil isn’t expected to last any longer than the best-by date or guidelines we mentioned (see below for a reminder/summary).
- If you don’t go through olive oil very quickly you might consider keeping a small bottle at room temperature and the bigger bottle in the fridge.
- If you refrigerate olive oil, expect it to get a little cloudy, which isn’t a sign that it’s gone bad. Simply letting the olive oil return to room temperature will cause the cloudiness to go away and the oil will become more clear.
- Keep olive oil away from heat sources like stoves and ovens, which can degrade the fats more quickly.
| Room temp (counter/pantry) | Fridge | |
| Sealed olive oil | 18-24 months or the best-by date (whichever is sooner) | 18-24 months or the best-by date (whichever is sooner) |
| Opened olive oil | Six months; possibly less for certain types (best-by date takes precedent) | Six months; possibly less for certain types (best-by date takes precedent) |
FAQs:
Olive oil can be frozen without impacting its taste or texture after thawing. The freezing point of olive oil is around 10 degrees Fahrenheit, but olive oil starts to solidify at temps as high as 54 degrees Fahrenheit.
There’s no need to refrigerate olive oil if you’re storing it properly (sealed, away from direct heat and light, etc.), but doing so might help preserve its freshness if you’re not going to use it quickly after opening.
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