Olive oil tips
Does Olive Oil Go Bad? Shelf Life, Cold and the Signs to Know
Contents
Does olive oil go bad? Yes, but not like milk or meat. Olive oil does not rot because of bacteria: it ages. Air, light and heat oxidise it, it loses its aroma and nutrients, and in the end it smells and tastes rancid. Here is how long olive oil lasts, how to tell when it has gone off and why it can turn cloudy or solid without being spoiled.
In short
- Unopened: 18–24 months from bottling, stored somewhere cool and dark. Check the best-before date.
- Opened: use it within 2–3 months.
- Signs it has gone bad: a smell of crayons, putty or stale nuts; a greasy taste with no freshness.
- Cloudiness in new oil and turning solid in the cold are not spoilage.
How long does olive oil last?
| Situation | How long it lasts (guide) |
|---|---|
| Unopened, in dark glass or a tin, stored cool | 18–24 months from bottling |
| Opened, and closed tightly after every use | 2–3 months for full aroma |
| New, unfiltered oil (with sediment) | Best within 6–9 months |
| In clear plastic, near the stove or in the light | Loses quality much faster |
Olive oil labels usually carry a best-before date, not a strict expiry date. After it the oil does not suddenly become harmful, but it gradually loses its aroma and antioxidants. Early-harvest oils, which are richer in polyphenols, stand up to time better; read more in high-polyphenol olive oil.
Why olive oil goes bad
Three enemies age the oil: oxygen, every time the bottle is opened and the more air there is inside; light, especially through clear bottles; and heat, next to the stove, in a car or on a sunny balcony. That is why quality oil is packed in dark glass or tins and kept away from light. More in how to store olive oil.
How to tell if olive oil has gone bad
- Pour a little oil into a small glass and warm it in your palm for a minute.
- Smell it: fresh oil smells of cut grass, green olives, tomato or almond.
- Taste it: good oil feels fresh, with some bitterness and a light peppery sting in the throat.
The oil has gone bad if it has:
- a smell of crayons, putty or paint, or of stale nuts (rancid, oxidised oil);
- a smell of vinegar or wine (fermentation);
- a smell of mould or damp earth (badly stored olives or rotten sediment);
- a greasy, heavy taste with no freshness at all.
Colour tells you little: a green oil can be old and a golden one excellent. For other checks, see genuine or fake olive oil and what olive oil acidity means.
Is rancid olive oil dangerous?
A spoonful of rancid oil will not poison you, but oxidised oil has lost its nutritional value and contains oxidation products your body does not need. Don't use it for salads or for cooking: its taste spoils the dish. You can use it for non-food purposes, for example to oil wooden tools or door hinges.
Does olive oil go bad in the fridge?
No, but it changes how it looks. Olive oil is made of fats that solidify at different temperatures, so at around 8–10 °C (46–50 °F) it starts to turn cloudy, and in the fridge (3–5 °C, 37–41 °F) it becomes partly solid, with white flakes. This does not harm it: at room temperature it returns to normal.
- The “fridge test” does not prove authenticity. How much an oil solidifies depends on the variety and its composition, not on whether it is pure or blended.
- Don't store olive oil in the fridge. Condensation and frequent temperature changes do more harm than good. The ideal place is a cool cupboard at 15–20 °C (59–68 °F).
Why new olive oil looks cloudy
Freshly made, unfiltered oil contains tiny particles of fruit and a little moisture, so it looks hazy and deep green. This is normal and a sign that the oil is fresh. Over time the particles settle at the bottom as sediment. If unfiltered oil is kept for many months, that sediment can ferment, so it is best to use it within the year or to pour the clear oil carefully into a clean container once it has settled.
How to store olive oil so it lasts
- Keep it in dark glass or a tin, tightly closed.
- Away from the stove, the oven and windows, in a cool cupboard (15–20 °C).
- If you buy a 5-litre tin, fill a small dark bottle for everyday use and keep the tin closed.
- Don't top up old oil with new oil in the same bottle.
- Buy the amount you will use within 2–3 months of opening.
So, does olive oil go bad?
Yes, slowly, and in a way you can easily recognise by smell and taste. Keep it away from light, air and heat, and use an opened bottle within a few months.
Frequently asked questions
Does olive oil expire?
It carries a best-before date, usually 18–24 months after bottling. After that date it is not suddenly dangerous, but it loses aroma and nutritional value.
How long does olive oil last after opening?
For full aroma and value, 2–3 months, if the bottle is closed tightly and kept away from light and heat.
Does olive oil go bad in heat?
Heat speeds up oxidation a lot. A bottle left next to the hob, in a hot car or on a sunny windowsill can turn rancid within weeks, so keep it somewhere cool.
Why has my olive oil turned white and grainy?
Because it has been in the cold. Partial solidifying is natural: leave it at room temperature and it will turn clear again.
Can I use olive oil after the best-before date?
If it doesn't smell or taste rancid, yes, but it is better for cooking than for salads, because its aroma has faded.
Shkrela olive oil is bottled in dark glass and tins precisely to protect it from light. See our olive oils.
