Unlike wine, olive oil does not get better with age – quite the opposite. Freshness is the most important quality characteristic of olive oil. Here is how you recognize fresh oil, store it properly, and enjoy it to the fullest.
Why the harvest year matters
Olive oil is a natural product and tastes best when young: freshly pressed, it is aromatic, grassy, and slightly peppery. Therefore, pay attention to the harvest year on the label. It is best to enjoy extra virgin olive oil within about 12–18 months after harvest.
How to store olive oil properly
- Dark: Light is its greatest enemy – store it in a dark bottle or cupboard.
- Cool: Ideally 14–18 °C, away from the stove and window.
- Sealed: Oxygen makes oil age – always keep the bottle tightly closed.
How can you recognize fresh olive oil?
Fresh, high-quality oil smells green and fruity – like freshly mown grass, artichoke, or tomato leaf – and leaves a slight scratch in the throat. This scratch is a good sign of valuable polyphenols. Musty, rancid, or dull notes, on the other hand, indicate old oil.
Fresh harvest from Istria every year
Istria is one of the best olive oil regions in the world. The harvest takes place in autumn – every year, our family-run businesses release freshly pressed oils. Those who enjoy the current harvest ensure maximum freshness and full aroma.
Frequently Asked Questions
How long does olive oil last?
Unopened and stored properly, usually 18–24 months from bottling. It tastes best when young – ideally within 12–18 months after harvest. After opening, use within 2–3 months.
Can you put olive oil in the refrigerator?
You don't have to. In the refrigerator, it can become cloudy and form flakes – this is harmless and disappears again at room temperature. A cool, dark cupboard is sufficient.
Is cloudy olive oil bad?
No. Unfiltered oil is naturally slightly cloudy, and cold can cause flakes to form. Neither is a quality defect.
Get freshly pressed oils from Istria in our shop.
