The shelf life of olive oil is 1-2 years.

The properties of olive oil are closely related to the oil production process. High-quality olive oil is obtained by cold-pressing and needs to be separated from low-pressure to high-pressure. The low-pressure first-press olive oil is light yellow in color and is the ideal cold oil and cooking fat. The oil is translucent and thick, with a light yellow, yellow-green, blue-green, blue and up to blue-black color. Olive oil with a dark color has a high acid value and is of poor quality. The pigments and other nutrients in the refined oil are destroyed.

Olive oil has a fruity flavor, different species have different fruity flavors, oil tasters can even distinguish between 32 different olive fruit flavors such as licorice, creamy, fruity, chocolate and so on. Olive oil has a smooth taste, with a slight bitter, and spicy flavor, which is noticeable at the back of the throat, where the spiciness lags behind.

Expanded Information:

Preservation of olive oil

1. Avoid strong light, especially direct sunlight.

2, to avoid high temperature, olive oil needs to be placed in a cool place to avoid light preservation (the best preservation temperature: for 5 ~ 15 ℃), shelf life usually has 24 months.

3, must cover the bottle after use to avoid oxidation.

4, Do not put into general metal utensils to save, otherwise, with the passage of time, olive oil will react with metal.

Baidu Encyclopedia - Olive Oil