Olive oil is a very fragile type of oil, and it is important to know how to store it correctly to avoid the chance of it going bad.
What to avoid:
Heat, light, exposure to oxygen and certain container materials.
What to do:
Keep in a dark place, kitchen cabinet, storage cellar.
Keep at temperature below 28 degrees, but not refrigerated.
Keep containers sealed tightly to keep out air
Keep in dark containers, dark glass, tin, or stainless steel
Do not store in plastic, the PVC (polyvinyl chloride) from the plastic can be absorbed by the oil.
Avoid reactive metals such as copper or iron, because of potential chemical reactions that can make the oil unsafe.
Stainless steel is a nonreactive metal
If stored properly, certain types of olive oil can be kept as long as a year or more.
On Storing EVOO
Kerem Avital EVOO
is stored in a dark, windowless space
Only in stainless
steel, tins, or dark bottles with A/C at 24 degrees year round.