Does Olive Oil Go Bad? Here's What You Should Know

You know the olive oil that's always hanging out in the background of your kitchen? It's an unsung hero, infusing flavor into

your trusty recipes. But hold onto your spatulas because here's the plot twist: That olive oil, though seemingly eternal, doesn't have an indefinite shelf life.

To avoid an unintentional farewell to your favorite kitchen companion, keep reading for some savvy tips and tricks to keep it fresh for as long as possible.

After it's bottled, olive oil typically has an 18- to 24-month shelf life. Once it's opened, it should be used within three to four months. But it doesn't go bad in the

moldy cheese or curdled milk way.

Think of olive oil like a fine wine; it ages, but not always gracefully. The villains? Light, heat, and air. Oxidation, the culprit behind the scenes, can turn your olive oil from liquid gold to a kitchen catastrophe. Fresh olive oil should have the vibrancy of a summer garden—green, fragrant, and with a kick. If it starts smelling like a damp basement or loses its zing, it's time to toss it out.

Luckily, you don't have to let it get to that point. If you use the tips below, you can keep your olive oil fresh for longer.

Imagine your olive oil as the VIP guest of your kitchen; you want to treat it right to ensure it stays in tip-top shape. Here's the scoop on keeping it fresh.

Your olive oil likes it cool. Store it in a dark, cool place away from heat and sunlight. A kitchen cupboard or pantry is like a cozy olive oil hideout.

Don't let your oil mingle too much with the air. Seal that bottle tight after every use.

The right outfit matters. Choose olive oil packaged in dark glass or a tin. It's like giving it sunglasses and a snazzy hat to ward off the spotlight.

Know when your oil first joined the party, and keep an eye on its age. Regularly give it the sensory check—a whiff or a sip—to make sure it's still bringing its A-game.