Quick answer
Store your Alive Extra Virgin Olive Oil in a cool, dark cupboard away from heat and light, and use it within a few months of opening to enjoy its fresh green grassy bite.
Why storage matters for Alive
Alive Extra Virgin Olive Oil is made from early-harvest, cold-pressed Arbosana and Koroneiki olives, giving it a fresh, grassy flavor that is delicate. Heat, light, and air can degrade these subtle notes, turning the oil bitter or stale. Proper storage protects the investment and taste.
How to store Alive Extra Virgin Olive Oil
- Keep it in a dark place: Store the bottle inside a pantry or cabinet away from windows, stovetops, and ovens. Light accelerates oxidation, which dulls the fresh grassy notes. A dark cupboard is your safest spot.
- Maintain a consistent cool temperature: Ideal storage range is 60–70°F (15–21°C). Avoid placing oil near the stove, refrigerator vents, or in direct sunlight. Heat speeds up rancidity. Check the cabinet temperature on hot days; move it if it feels warm.
- Seal the bottle tightly after each use: Oxygen is the enemy of freshness. Always screw the cap back on immediately after pouring. Do not leave the bottle open while cooking. A loose cap is a common mistake that shortens shelf life.
- Use within 2–3 months of opening: Once opened, Alive stays at peak flavor for about 2–3 months. After that, the grassy notes fade. Write the opening date on the bottle with a marker. If the oil smells like play-dough or cardboard, it has gone stale.
Product facts
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Alive Extra Virgin Olive Oil: Alive is made from early harvest, cold-pressed California Arbosana and Koroneiki olives for a fresh green grassy bite. Because the flavor is delicate and volatile, correct storage is essential to preserve the intended grassy, peppery notes.
Alive Extra Virgin Olive Oil
