Keep It Cool
Keep It Cool:
Temperature is also important in preventing degradation of olive oil. Experts recommend storing the oil at 57 degrees Fahrenheit, the temperature of a wine cellar. Aren’t lucky enough to have a wine cellar? A room temperature of about 70 degrees Fahrenheit will be fine. If your kitchen is routinely warmer than that, you can refrigerate the oil.
In fact, refrigeration is best for long-term storage of all olive oils except premium extra-virgin ones. Consider keeping small amounts of olive oil in a sealed container at room temperature — perhaps in a small, capped porcelain jug that keeps out air and light. This way, your olive oil is instantly ready to use. Keep the rest in the refrigerator, but remember that refrigerated olive oil will solidify and turn cloudy, making it difficult to use. Returning it to room temperature restores its fluidity and color.
Another option is to store olive oil in a wide-mouth glass jar in the refrigerator. Even though it solidifies, you can easily spoon out any amount you need. A clear jar is fine because it’s dark inside the refrigerator most of the time.
If you don’t want to refrigerate your olive oil, keep it in a dark, cool cupboard away from the stove or other heat-producing appliances. Olive oil connoisseurs recommend storing premium extra-virgin olive oils at room temperature. If refrigerated, condensation could develop and adversely affect their flavor. Refrigeration does not affect the quality or flavor of other olive oils.
Olive oil will keep well if stored in a sealed container in a cool, dark cupboard for about one year. If unopened, the oil may keep for as long as two years.
