Extra virgin olive oil is a kitchen staple, above all when it comes to the Mediterranean Diet, one of the symbols of authentic Italian cuisine. However, everyone should know that the three things that degrade olive oil and make it lose its freshness and antioxidants are light, heat, and air. “Those three things are the absolute kryptonite of extra virgin olive oil,” Salvatore Russo-Tiesi, president and CEO of Silician olive oil brand Bono, told Martha Stewart’s blog. He explained that, unlike wine, extra virgin olive oil does not get better with age. “As soon as the product hits light, heat, and air, it degrades quickly and significantly. Therefore, the key to protecting and extending the life of your Evo oil is to store it away from heat and light (perhaps in your cabinet or cupboard)”.
Since transferring the product from its original container to a cruet involves exposing it to some light and air, in most cases, it’s best to use the bottle it comes in. “If the product comes in opaque packaging, it is best to leave it in there,” Russo-Tiesi says. If you happen to purchase a bottle of olive oil that comes in a light or transparent bottle, he recommends wrapping it in aluminum foil.
Olivia Roszkowski, chef-instructor at the Institute of Culinary Education, adds that the olive oil you buy at the supermarket is most likely packaged by the manufacturer in a container that helps to maintain freshness, so it is not necessary to transfer it to a new vessel. If you’ve got your heart set on a cruet, it isn’t all bad, and there are definitely some advantages to using one. “One advantage of using a cruet is that the pour is very effective, providing you with top-notch drizzle,” Roszkowski says. “This gives you a great amount of control when roasting a pan of vegetables, dressing fresh greens for a salad, or using the oil as a topping for crusty bread”.
When shopping for an olive oil cruet, keep in mind the three main things that degrade olive oil and make it go rancid: light, heat, and air. Russo-Tiesi recommends looking for something that offers an air-tight seal, is dark and opaque, and is on the small side (under 16 fluid ounces). Since the cruet likely won’t offer the same amount of protection as the original container it comes in, it’s best to keep smaller amounts in the cruet so that it will be used up faster. “The secret of extra virgin olive oil, in general, is fast rotation: buy small, consume quickly, then buy fresh again,” he says.