Extra virgin olive oil is a precious and “living” food, rich in polyphenols, antioxidants, and natural aromas that define its quality and beneficial properties.
However, if not stored correctly, these characteristics can deteriorate over time, diminishing the value even of a high-quality oil.
For this reason, we believe it is essential to guide you in the proper storage of our oil, to best preserve its taste and benefits over time.

THE THREE MAIN ENEMIES OF EXTRA VIRGIN OLIVE OIL
LIGHT Exposure to light, especially direct sunlight, initiates oxidation processes that damage chlorophyll and carotenoids, altering the oil's color, taste, and nutritional values. To best protect it, our oil is packaged in dark glass bottles or practical cans.
HEAT High temperatures promote premature aging and rancidity of the oil. The ideal storage temperature is between 14°C and 18°C. It is therefore important to keep it away from stoves, ovens, and other heat sources.
AIR Contact with oxygen accelerates oxidative processes that, over time, compromise the quality of the oil. After each use, always remember to close the bottle tightly and choose formats suitable for your consumption, to prevent the oil from remaining open for too long.

THE BEST CONTAINERS FOR STORAGE
-Stainless steel: the ideal material, completely protects from light and air;
-Dark glass: an excellent barrier against light and convenient for checking the remaining quantity;
-Tin: perfect for preserving oil, especially in large formats;
-Ceramic: traditional, decorative, and offers good protection;
To avoid: clear glass, plastic containers (which can release substances into the oil), and containers without airtight seals.

WHERE TO STORE OIL AT HOME
The best place is a cool pantry, away from light, windows, and heat sources. Alternatively, a closed cabinet in the coolest part of the kitchen is also suitable. It's best to avoid the refrigerator: low temperatures cause the oil to solidify and can alter its organoleptic characteristics.

HOW LONG DOES EXTRA VIRGIN OLIVE OIL LAST?
A high-quality extra virgin olive oil, if stored correctly, maintains its properties best for approximately 12-18 months from bottling. To fully appreciate its aromas, flavors, and health benefits, we still recommend consuming it within 12 months of pressing. Freshly pressed new oil expresses the maximum intensity of taste and freshness.

Taking care of extra virgin olive oil means respecting a precious product, the fruit of the earth, the sun, and the skilled work of those who produce it. Every drop contains aromas, flavors, and benefits that deserve to be preserved over time. With small daily gestures – attention to containers and the environment in which we store it – we can keep all its quality intact. Thus, every time we bring oil to the table, we are not just seasoning a dish, but enhancing a tradition, an excellence, and a true elixir of well-being.