How Long Does Olive Oil Last?

Olive oil's shelf life is measured in months rather than years once opened, typically 18-24 months for an unopened bottle and considerably less after opening, and rancidity is a gradual process rather than a sudden one — the earliest sign is usually a flattening of the oil's normal fresh, slightly peppery or grassy flavor rather than any dramatic change.

Fully rancid olive oil develops a smell often described as similar to crayons, putty, or old nuts, distinct from its normal fruity aroma, and a taste that's flat, greasy, or slightly bitter in an unpleasant way rather than the pleasant peppery bite fresh olive oil has at the back of the throat. Because rancidity is driven by heat, light, and air rather than time alone, an oil stored well past its best-by date but kept cool, dark, and sealed can still taste fine, while one stored carelessly can turn rancid well before that date.

A large tin of olive oil, sold at a lower per-ounce cost than a smaller bottle, is only a genuine savings if it'll be used up within its realistic freshness window — decanting part of a large tin into a smaller bottle for daily counter use, while keeping the rest sealed and in the dark, protects the bulk of the oil from the light and air exposure daily use would otherwise expose the whole tin to.

See Olive Oil's full storage & shelf-life guide (with spoilage signs) →