10 Best Store Bought Olive Oil, Top Rated

Choosing high-quality olive oil requires more than just grabbing the most expensive bottle. Here’s what to look for:

1. Check the label for harvest and expiration dates.
The fresher, the better. Aim for olive oil harvested within the last 12–18 months and avoid anything close to expiring.

2. Look for “extra virgin” certification.
Extra virgin olive oil (EVOO) is made from the first cold pressing of olives without chemical processing. It has the best flavor and the highest level of antioxidants.

3. Examine the origin.
Single-origin oils or those from reputable regions like Italy, Spain, or Greece tend to maintain better quality control. Some producers blend oils from multiple countries—this can affect consistency and flavor.

4. Choose dark glass or metal packaging.
Light and heat degrade olive oil. Dark bottles or tins protect it from oxidation and preserve freshness.

5. Trust your senses.
Good olive oil should smell grassy, fruity, or peppery. It should taste fresh, slightly bitter, and may cause a mild burn in your throat—an indicator of healthy polyphenols.

How Long Does Store-Bought Olive Oil Last?

Unopened, store-bought olive oil can last up to 18–24 months from the bottling date if stored properly. However, once opened, its shelf life shortens significantly.

After opening, it's best to use it within 3–6 months. The oil begins to oxidize as soon as it’s exposed to air, light, and heat, all of which reduce its quality over time.

To extend its usability:

• Store it in a cool, dark place (ideally below 70°F).

• Keep the cap tightly sealed when not in use.

• Avoid storing it near the stove or window.

If the oil smells rancid, waxy, or musty, it’s best to discard it—even if the expiration date hasn’t passed.

How Long Can You Store Homemade Olive Oil?

Homemade olive oil—especially if it hasn’t gone through commercial-grade filtering or bottling—has a shorter shelf life than store-bought versions.

In general, unfiltered or minimally processed homemade olive oil should be used within 2–4 months for optimal flavor and health benefits. If the olives were freshly pressed and stored properly, it might last slightly longer, but spoilage risks are higher without preservatives or stabilizers.

Tips for longer storage:

• Strain out any solids (pulp or sediment) that can accelerate spoilage.

• Use dark glass bottles and keep them in a cool, stable environment.

• Label the bottle with the date of production and monitor for changes in aroma or taste.

Can Olive Oil Be Stored in Clear Glass?

Technically, yes—but it’s not ideal.

Clear glass offers no protection against light, which accelerates oxidation and degrades both flavor and nutritional value. Light exposure is one of the main reasons olive oil goes rancid prematurely.

If you do buy or store oil in a clear container:

• Keep it in a dark cabinet away from sunlight.

• Transfer it to a tinted or opaque bottle as soon as possible.

• Consider wrapping the bottle in foil to block light if no alternatives are available.

For best results, always choose dark green or amber glass, or food-grade metal tins.

Does Flavored Olive Oil Go Bad?

Yes, flavored olive oils spoil faster than pure extra virgin olive oil, especially if fresh ingredients like herbs, garlic, or citrus peels are used in the infusion.

The shelf life depends on how the oil was made:

• Commercially produced flavored oils (using extracts or essential oils) may last 6–12 months if unopened and stored properly.

• Homemade infused oils—especially those made with raw ingredients—should be used within 2–4 weeks and stored in the refrigerator to reduce the risk of botulism.

Signs of spoilage include:

• Off smells (musty, sour, or paint-like).

• Cloudiness or unexpected separation.

• Mold or sediment from the infusing ingredients.

Always err on the side of caution with infused oils, especially those made at home.