STORAGE OF EVOO
Protect what's inside.
You've chosen a great oil. Now make it last. Extra virgin olive oil is a natural, living product, and like all good things, it deserves a little care. The right storage conditions make a genuine difference from the first pour to the last.
THE FOUR ENEMIES
Light, heat, air and time
There are four things that will degrade your EVOO faster than anything else. Understanding them is all it takes to keep your oil tasting the way it should.
LIGHT
Keep it in the dark
UV exposure accelerates oxidation, turning a vibrant, fresh oil flat and stale faster than anything else. Store your oil away from direct sunlight, in a pantry or cupboard, not on a sunny windowsill where it looks beautiful but suffers quietly. This is why every bottle in The Village Press range is bottled in dark glass. The packaging is doing important work.
HEAT
Cool and stable is the goal
Olive oil is happiest stored between 14°C and 18°C. Avoid the bench beside the stove, the top of the fridge, or anywhere near the oven. Temperature fluctuations are as damaging as sustained heat. A kitchen pantry or cool, dark cupboard is all you need.
AIR
Seal it tight after every use
Oxidation is the enemy of freshness. Always reseal your bottle after pouring. If you decant into a tabletop pouring vessel, use one with a proper lid and keep only a week's worth at a time, replenishing from your main bottle as you go rather than letting it sit exposed.
ONE LAST TIP
Trust your senses
The best way to know if your oil is still at its best? Taste it. Fresh EVOO is vibrant, fruity, and alive. If it smells waxy, musty, or flat, it's past its prime. Start fresh, your cooking deserves it.
