Olive Oil Bottle

A: Many people save good quality extra virgin olive oil for special occasions, but it's a fresh product that should be consumed! Once bottled, olive oil has an 18-24 month shelf life so extra virgin olive oil should be purchased within 12 to 18 months of its harvest date and should be used up within six months of opening.

A: Preheat the oven to 160-180ºC. Wash the jars, bottles and lids, leaving them wet, and place them upside down on a roasting tray. Pop the tray in the oven for 15 minutes to ensure thorough sterilisation.

A: We chose our dark green bottle for a reason, the color helps filter out the damaging ultraviolet rays. Dark cupboards or pantries are best for storage, and ideally not the one near the range (see below).

A: As soon as you open the bottle, the oxidation process accelerates and the oil will degrade fairly rapidly. Make sure you keep your oil in a closed bottle, in a dark container or closet, away from sources of heat like your stove. You do not have to refrigerate it, although refrigeration will not hurt the oil.

A: Olive oil should be stored in a tightly sealed container to keep it from rapidly oxidizing. If olive oil is stored in a bottle, always replace the cap on the bottle and keep it tightly sealed. Never put olive oil in a container that does not have a tight cap or some other method of sealing the container.

A: This item follows the basic rule for glass recycling in your bin or cart (it's a bottle or jar). Glass bottles and jars must be empty at a minimum, but rinsed whenever possible. Take metal caps and lids off, and recycle separate.