Storage
How to best look after your Chapman Hill Extra Virgin Olive Oil
To make sure your extra virgin olive oil retails its
flavour and aromatic qualities, store it in a cool, dark place.
Keep olive oil tightly stoppered — it's a sponge
for other odours and flavours. Keeping the lid on
firmly also helps to prevent oxidisation.
In the first months after bottling, the oil will
have a greener hue and perhaps have more of a bite,
which some people prefer. With time, the colour will
turn more yellow and the flavours of the oil will
soften as it matures.
The oil may keep for more than two years, but
it should really be consumed before the "Best Before"
data on the label.
Important Points
- Extra virgin olive oil should be stored in a closed container, away
from heat or light.
- Correctly stored, good extra virgin olive oil
has a shelf life of 12 to 18 months.
- You should not store extra
virgin olive oil in the refrigerator. However, if you do, it should
still be fine — just leave it at room temperature for half an hour,
and it will return to its previous consistency.
- Avoid any exposure
to direct sun light.
- Optimum storage temperature is +18 °C to +20 °C
(+64 °F to +68 °F).
- Refrigerating or freezing does not harm any type
of extra virgin olive oil. But olive oil expands about 2–4 % by
refrigeration or freezing and may shatter the glass bottle if bottle
head space is not sufficient to compensate the expansion.
- Virgin and Extra Virgin Oils must never exceed +25 °C (+77 °F).
Otherwise nutritionally valuable vitamin E is degraded.
- Oxygen inside containers may cause extra virgin olive oil to become rancid.
This starts from the top surface where air exposure is continuous.
This is the reason the necks of the bottles are narrow, surface exposed
to air is minimised. When the rest of container will not be used,
say within a month, it is better to transfer the olive oil to a
smaller container and fill till half neck and seal the lid
tightly to prevent air penetration.
- Extra virgin olive oil easily absorbs foreign odours and smells
carried by air. You must keep extra virgin olive oil in a tightly
sealable container and tightly seal the container after every use
and stow away from synthetic or natural odours, fuels, chemicals,
exhaust gases, organic debris, etc.
- Differences of temperature due to night and day, rainy days or
climate changes may cause condensation of moisture in air on the
walls of container as pure water droplets. When the container is
tightly sealed, outside moisture will not effect extra virgin olive
oil.
Should olive oil be stored in the refrigerator with other oils?
No. Refrigeration isn't harmful to olive oil, but it will make it
thick and cloudy. If this happens, just let the olive oil return to
room temperature. The best way to store olive oil is in an airtight
container in a dry cupboard, away from extremes of heat and light.
Stored this way, olive oil will keep for up to two years. After that
time, the oil will have passed its prime and should be used as
quickly as possible. For everyday use, keep a small container of
olive oil on the kitchen counter or dining table where it will be
within easy reach.
(Source: International Olive Oil Council)
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Chapman Hill Extra Virgin Olive Oil is packaged
in stylish 500 ml dark glass bottles to protect it from the
damaging effects of light.
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