Extra Virgin Olive Oil is a precious and delicate product, rich in antioxidants, polyphenols, and flavor compounds. But its quality and health benefits are not eternal: they degrade quickly if not properly preserved.

To protect it, it’s essential to know its three worst enemies: air, light, and heat.

🌀 1. Air (Oxidation)

As soon as a bottle of EVOO is opened, oxygen starts reacting with its components. This process, called oxidation, leads to the formation of peroxides and other compounds that damage the oil’s taste, aroma, and nutritional properties.

• Polyphenols, the antioxidants responsible for bitterness and pungency, degrade quickly.

• The flavor becomes flat or rancid, and the oil loses its freshness.

👉 To protect your oil: close the bottle tightly after every use and avoid leaving it open on the table.

☀️ 2. Light (Photo-oxidation)

When EVOO is exposed to light — especially direct sunlight — it undergoes photo-oxidation. Light activates chlorophyll in the oil, triggering chain reactions that degrade its structure.

• The color may change, becoming paler or more brownish.

• Aroma and flavor compounds are destroyed, and oxidation accelerates.

👉 Use dark glass bottles and store them in a cupboard or a shaded place, away from windows and lamps.

🔥 3. Heat

High temperatures (above 25–27 °C) are another invisible enemy. Prolonged exposure to heat — even in a kitchen cabinet close to the stove — speeds up all degradation processes.

• Volatile aromas evaporate.

• Nutrients are lost faster.

• The oil may even become toxic when overheated in cooking.

👉 Keep your oil away from ovens and stovetops and store it in a cool place, ideally below 20 °C.

EVOO is alive. Treat it with care, and it will reward you with its full aroma, taste, and health benefits.

🫒 How do you store your olive oil?