Olive oil can certainly spoil. Under the influence of light, air and heat, the oil gradually oxidises, deteriorating its flavour and quality. Unlike wine, olive oil does not improve with age. An older oil is no tastier than a fresh one. You can recognise an olive oil past its date, for instance, by an unpleasant, rancid smell or a sharp, sour taste. The oil may also darken in colour. Decay is not dangerous for your health, but the oil loses a lot of nutritional values and antioxidants and can give your dish an unpleasant taste.
Unopened, olive oil stays good for a relatively long time. Manufacturers usually state a best-before date (THT) of 18 to 24 months after harvest on the bottle. Even after the THT date, the oil is often still usable for some time. Thus, in practice, a bottle of olive oil often turns out to have a longer shelf life than the labelling suggests. But how long does olive oil stay good after expiry? According to the Nutrition Centre you can still use olive oil up to about two months after the THT date, provided the aroma, colour and flavour are still good.
Extra virgin olive oil is often high in antioxidants (polyphenols) that keep it stable against oxidation for longer. A good quality, fresh extra virgin olive oil can even be enjoyed for two years or more in its unopened state. The higher the antioxidant value, the slower the oxidation process. Nevertheless, it is still wise to use extra virgin oil from recent harvests and buy in smaller quantities so that you always cook with fresh oil.
An opened bottle of olive oil is best used within a few weeks to a few months. As soon as oxygen enters the bottle, the oxidation process accelerates. Most experts recommend finishing an opened bottle within 6 to 12 weeks to avoid loss of flavour and quality. After that, the oil may start to taste dull and the content of healthy substances also decreases. For example, Sidi's bottle is equipped with a handy anti-leak cap in the form of a pouring spout. This cap not only prevents dripping and spilling, but also seals neatly after use. This limits contact with air, which helps keep the olive oil fresh and of high quality for longer.
Olive oil in an unopened can stays good for a very long time because the can does not let light through. However, once you open a large can, a lot of air comes into contact with the oil, which can spoil it relatively quickly. For home use, it is therefore better to immediately transfer an opened tin of olive oil into smaller, well-sealed dark bottles. Use a 5-litre can especially if you consume a lot of oil; in normal use, it is best to use smaller portions or empty the can quickly.
To keep olive oil good for as long as possible, the right storage conditions are crucial. Always store olive oil closed, in a cool, dark place (e.g. in a kitchen cupboard) and away from heat sources such as the cooker. The ideal storage temperature is around 15-20 °C. So do not put the bottle next to the fire or in bright sunlight. In the fridge, the oil may become cloudy or even crystallise due to the cold, but the oil remains safe (although it will be harder to use).
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