Bulk Olive Oil: Cost Savings, Storage Tips, and Quality Insights

Olive oil is among the healthy choices in the culinary sector. Its source and extraction process contribute to consumer safety. Moreover, olive oil suppliers must adhere to specific standards to meet safety requirements. Some of these standards include the IOC (International Olive Council), Australian Standard AS 5264-2011, FDA, EU, and ISO 22000. USDA Organic Certification, Protected Designation of Origin (PDO), Protected Geographical Indication (PGI), and HACCP are also included in it. Following these standards further ensures the safety of olive oil production and storage in the market. Besides, if someone is willing to procure bulk olive oil, here are some pieces of information that will help them maintain health safety. 

What is the Shelf Life of Olive Oil, and Does It Expire?

The shelf life of olive oil is up to 24 months. Its quality affects the shelf life, as some products have a shelf life of less than one year, while others have up to two years. Once it is opened, the shelf life is very short, typically lasting up to six months. The oxidation process starts degrading it by changing its aroma and reducing its benefits.

As for its expiry, it doesn’t expire, but the flavor and smell start to degrade. However, you can take precautions by not consuming it if it gets older than 24 months without being unpacked. Once you open the seal, the oxidation process speeds up the degradation rate. In this case, you may consider it close to expiry if over one year has passed. 

Since it does not expire, unlike the rest of the perishable goods, you can notice changes in it. A rancid smell will emanate from old olive oil, and its benefits may no longer be present. Therefore, even if you don’t consider it expired, you will also not receive any benefits.

If you plan to source olive oil in bulk, your consumption rate should be high enough to finish it within a year.

Signs of Good vs. Bad Olive Oil  

Well, the freshness and staleness will help you decide the condition of olive oil. Your senses can help you with it even when there is no expiration date mentioned on the packaging or storage container. 

Fresh olive oil has a distinct, grassy, and peppery flavor when tasted. This is how you can determine whether the olive oil is fresh or not. It has a transparent and thin texture, which allows it to flow faster than stale oil. Moreover, the harvest date mentioned on the label will help you get a clear idea about how old the olive oil is.  

On the contrary, bad olive oil has a stale smell and a waxy texture. There will be sediments at the bottom of the container even at a stable temperature. In cold weather, many types of oil develop a waxy texture, which can be alleviated by placing them in a warm environment. However, this type of waxy texture and sediments in the oil will be slightly different and may also occur in warmer climates. It can be a clear sign that the olive oil is going bad.

Another thing you need to know is the appearance of olive oil, which can be deceptive sometimes. Some fake olive oils have a thin, clear, and greenish-yellow color, which can be attractive to buyers. Don’t believe that color because it can be artificially made through the chlorophyll technique. 

Olive Oil Storage Tips

Here are some storage tips for people who source bulk olive oil. Even if you have a few bottles for personal use, the same storage tips will still be helpful. 

Protect It from Sunlight and Heat

Never place olive oil containers near sunlight and heat, because UV rays will disrupt their quality. Both heat and UV rays are harmful to it, and you will have to place olive oil in a specific temperature environment. A standard range is from 14 degrees to 21 degrees centigrade for safe olive oil storage.

Avoid Refrigerating It Either

Do not even refrigerate it, as that will create a waxy texture. You will have to leave it in a higher temperature to bring back its natural form. If you do that frequently, such as storing it in the refrigerator and then placing it in a warm environment, there will be a harmful impact on the oil. Frequent temperature changes will disrupt the oil molecules’ structure, altering their smell and reducing the benefits prematurely.

Don’t Use Transparent Containers 

If you use transparent containers, such as glass or plastic bottles and jars, there is a chance that olive oil may be affected by light. Even indirect sunlight, which spreads in the room, is harmful to the olive oil. It will reduce its benefits and flavor if you consistently store it in transparent containers. Use dark-colored containers, such as black glass bottles or jars, for safe storage.

Prevent Olive Oil from Strong Odors

Strong odors from the surroundings can affect the flavor of olive oil. It tends to absorb them, which will definitely change the natural flavor. Therefore, you will need to store it away from areas such as stoves and cabinets containing detergents and spices, where you expect strong odors.

Keep the Storage Containers Air-Tight Against Oxidation

Once you open the packaging of olive oil, make sure to close it tightly again. Oxidation can reduce the life and benefits of it. The longer you let it oxidize, the faster it will degrade. Oxidation can alter the flavor and aroma of olive oil, leading to dissatisfaction when people consume it. Whether it is at home or at a commercial place, the storage rules are the same. 

What are Some White Clouds in Olive Oil?

They are signs of coagulation in olive oil, which happens at cold temperatures. Many types of oils undergo the same reaction because they start to freeze. These are the wax clouds that form either due to cold weather or because they have exceeded their shelf life. Since olive oil has a shelf life of around two years (sealed) and six months (unsealed), these white clouds can start forming even at a safe temperature when the oil begins staling. 

If the olive oil is fresh and still has its shelf life, the white clouds are likely due to the cold temperature. Just place it in a warm environment or dip the bottle in warm water. That will normalize the olive oil, and the coagulation will go away. Ensure that you don’t change the temperature frequently, as this can reduce the benefits and damage the molecular structure of the oil.

Conclusion 

Storing olive oil is not a big deal, as it requires only a few tips to do so. Whether you want to store at a commercial or domestic level, the rules will be almost the same. Just protect it from UV rays, heat, frequent temperature change, oxidation, and strong odors. Besides, the fresh smell, thin texture, and peppery and grassy flavor indicate that the olive oil is in good condition. If the case is the opposite, the rancid smell, sediments, and stale flavor will reveal the results of bad olive oil. If you are storing it for commercial or industrial use, there will be a need for some special certificates for it.