Yes, Olive Oil Can Go Bad — Experts Share The Shelf Life & How To Make It Last

Olive oil is a pantry staple—most of us have at least one bottle in the cupboard or adorning the counter. Maybe you like to have a specialty bottle around, or it's the kind of thing you buy in bulk. Either way, the day may come when you find yourself gingerly sniffing an open bottle, trying to remember when you bought it, and wondering whether it's still usable. Spoiler: Olive oil can indeed, well, spoil. To keep your oil fresh and nutritious, plus avoid a rotten mishap, experts have some advice.

Once you've opened a bottle of oil, however, the oxidation process picks up. The oil will begin to degrade relatively quickly, so you should ideally plan to use it within one to two months.

If you're having trouble going by scent alone, swirl a bit in your mouth. You'll know it's rancid if it's generally unpleasant and overly greasy.

The best guide here isn't necessarily the expiration date—which tells you nothing about the age of the oil or when you opened it—but your own nose and taste buds. Many reputable procurers also provide a harvest date on the bottle, which is a much better indicator of an oil's age. Moon notes olive oil is generally good for 12 to 20 months past its harvest date. Between the two, you should have no problem deciding if an oil has turned.

That's another drawback to old oil. "The antioxidants in olive oil degrade when exposed to heat, light, and oxygen—as in every time you open your bottle of olive oil," says Moon. "So over time, older olive oil loses its antioxidants." In other words, the fresher, the better, in terms of both flavor and health.

If your oil doesn't come in a darkly tinted, opaque bottle—and it should—consider a fusti. These stylish stainless-steel containers are a great way to preserve olive oil, especially if you're buying in bulk. Decant what you'll use into the fusti, then keep the large bottle tightly sealed and stashed away until you need a refill.

"Please don't put your oil in the fridge," says Savage. While it seems like a perfectly cool, dark spot, it doesn't offer any preservation benefits, and the oil could partially solidify under the colder temperatures. Most olive oils kept in the fridge become thick and cloudy, and both aroma and flavor tend to suffer for it. Another risk—the fridge can create condensation on the inside of the bottle, which might accelerate the rancidity process, defeating the purpose entirely.

Olive oil does have a shelf life, but it's easy to tell when it has turned. If it smells or tastes off, you're probably holding a bottle of rancid olive oil. And remember—it should live in a cabinet, not on the counter or fridge. From there, you have about 60 days to enjoy your antioxidant-packed oil.