When to consume Extra Virgin Olive Oil and shelf life
As a general rule of thumb, Olive Oil has an 18 month shelf life. To be honest, if you buy dark glass bottles, sealed with the best caps and bottled under inert gas, your oil should last well beyond this.
New season Extra Virgin Olive Oil (EVOO) is a complete joy – in the first 3 or 4 months after it comes off the press the vibrant green nectar is brimming full of antioxidants and fresh, peppery deliciousness. If you do nothing else this winter, you must eat bruschetta to enjoy your new season oil in its full glory.
The Italian way is to buy your full year’s requirement of EVOO immediately after the harvest and often directly from a Frantoio. This has been done for generations and forms a key cornerstone of the Mediterranean diet.