Can olive oil go bad?
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief guide, we will answer the query, ‘Can olive oil go bad?’ and will discuss how to store olive oil?
Can olive oil go bad?
Yes, olive oil can go bad. From the moment they’re bottled, most olive oils may last between 18 and 24 months, while extra virgin olive oils can last between 12 and 18 months. It will deteriorate if it is left unchecked for too long. By tasting it, you can tell whether your olive oil is bad. It may have a sour or bitter taste and a resemblance to putty or crayons.(1)
What is the shelf life of olive oil?
The olive (Olea europaea) is botanically classified as a fruit. Olive oil, like fruits, has a shelf life, and so does the oil itself. When it reaches a certain extent of rancidity, it no longer tastes good.
After being bottled, most olive oils are good for 18–24 months. Extra virgin olive oils are less refined and tend to last for a shorter time, between 12 and 18 months after being bottled. Olive oils may acquire caustic or bitter flavors if they are stored for longer than these periods.
The best-by or bottling date is printed on the back of certain olive oil bottles. A smart option is to label your bottles with the date of purchase if you don’t see these labels. This will give you an idea of how long it has been in your pantry. (1)
What are the signs of rancidity in olive oil?
Detecting rancidity in your olive oil requires careful observation of certain signs. The presence of a rancid taste in olive oil is attributed to oxidation, and the intensity of this taste is directly linked to the extent of oxidation.
Moreover, exposure to light, known as photooxidation, can cause alterations in color and the development of unpleasant odors and flavors due to the breakdown of hydroperoxides. (2, 3)
What is the major factor for the deterioration of olive oil?
The quality decline of olive oil primarily stems from oxidation, which is influenced by various factors including oxygen availability, light exposure, and temperature.
In the absence of light, oxidation occurs through a free radical mechanism. Upon oxygen absorption, unstable hydroperoxides are formed.
These compounds undergo subsequent decomposition, giving rise to a complex mixture of volatile compounds like aldehydes, ketones, hydrocarbons, alcohols, and esters.
This mixture is responsible for the deterioration of olive oil’s flavor, commonly known as “oxidative rancidity.”
Additionally, when olive oils are exposed to light, they undergo photo-oxidation. Therefore, it is crucial to shield commercial edible oils, including olive oil, from direct light to prevent photo-oxidation from occurring. (3)
How to store olive oil?
Olive oil should be kept in a cold, dark area, such as a pantry with a door or a cabinet. Remember that if you keep it in the fridge, it may get hazy. No, this is not an indication that your olive oil has gone rancid; it is just a typical response to the colder weather.
In general, a bottle constructed of a darker glass, such as dark green or amber, helps filter out light, which encourages oxidation. If you’re going to the supermarket, keep an eye out for this.
When cells are exposed to oxygen, they begin to age. Fat molecules may be broken down more quickly in olive oil. Oxidation may occur when olive oil comes into contact with oxygen or is heated.
This is why it’s best to keep your olive oil in a cold, dark area, and to make sure it’s firmly sealed when you open it.
It’s also a good idea to move your olive oil from a polyethylene container to a dark glass or tin container if you wish to preserve it for a long time. That is the best way to do it.
Even if you don’t cook very frequently, it’s a good idea to buy smaller bottles of olive oil, particularly for more expensive varieties. (1-4)
Does olive oil go in the fridge?
Olive oil can be stored in the refrigerator if desired. When chilled, the oil will solidify and may appear cloudy, but rest assured, this does not impact its nutritional value or health benefits.
To restore its liquid texture and color, simply allow the oil to reach room temperature for a short period before using.
Once a container of olive oil is opened, refrigeration is not essential as long as it is stored correctly. However, if you anticipate not using the opened container for several weeks, refrigeration can help preserve the oil’s freshness.
Apart from the type of packaging, the storage temperature is vital for maintaining the quality of olive oil. It has been observed that oil stored in dark-colored containers, in a dark environment, at temperatures below 22°C, tends to have a longer shelf life.(1, 5)
Can you freeze olive oil?
Yes,olive oil can be safely frozen without any adverse effects. When exposed to low temperatures, the oil undergoes a transformation and develops a mixture of oils and waxes, resulting in the formation of needle-like crystals.
Freezing olive oil is actually beneficial as it helps maintain its nutritional benefits and flavor for a longer duration.
It is worth mentioning that the freezing point of olive oil should not be used as a reliable indicator of its purity, whether it is pure, virgin, or extra virgin. This is a common misconception that should be avoided.
Therefore, if you intend to freeze olive oil for storage purposes or to extend its shelf life, you can do so confidently, knowing that it will not have any negative impact on its quality or authenticity. (5)
What happens if you consume rancid olive oil?
You won’t get ill from consuming olive oil that has gone rancid. The problem is that it might destroy your food by imparting a peculiar taste to it. The many health advantages of olive oil are another common selling point. Olive oil that has gone rancid will lose part of its antioxidant power.
Oxidation, in which oxygen-containing molecules initiate a series of chemical events that destroy the oil’s antioxidants, is what causes this.
Rancid olive oil, on the other hand, does not have the same health benefits as fresh olive oil. To get the most antioxidants out of it, it’s best to eat fresh olive oil. (3, 4)
Can you use expired olive oil in cooking?
It all depends on what you’re looking for. There is no danger in cooking with rancid olive oil; nevertheless, it is likely to have lost all of its nutritional content and antioxidants. Additionally, your meals will taste strange as a result.
Is the scent of your olive oil bothersome? Is it just me, or does the color seem a little off? Don’t make it to the end of the line. Even though it smells and looks great, it may not taste as peppery or bright as when you got it. However, it is safe to use.(4)
Other FAQs about Oils that you may be interested in.
Does Oil Of Oregano Kill Good Bacteria
Can you bake with olive oil instead of vegetable oil?
Can I use vegetable oil instead of olive oil?
Conclusion
In this brief guide, we answered the query, ‘Can olive oil go bad?’ and discussed how to store olive oil?
References
- Sanmartin C, Venturi F, Sgherri C, Nari A, Macaluso M, Flamini G, Quartacci MF, Taglieri I, Andrich G, Zinnai A. The effects of packaging and storage temperature on the shelf-life of extra virgin olive oil. Heliyon. 2018
- Cayuela, J. A., Gómez-Coca, R. B., Moreda, W., & Pérez-Camino, M. C. Sensory defects of virgin olive oil from a microbiological perspective. Trends in Food Science & Technology, 43(2), 227–235. 2015.
- Gargouri B, Zribi A, Bouaziz M. Effect of containers on the quality of Chemlali olive oil during storage. J Food Sci Technol. 52(4):1948-59.2015.
- Natalie Butler, Lisa Wartenberg, Does Olive Oil Expire? Them. Healthline Media LLC. 2020
- Mallamace, D., Longo, S., & Corsaro, C. Proton NMR study of extra Virgin Olive Oil with temperature: Freezing and melting kinetics. Physica A: Statistical Mechanics and Its Applications, 499, 20–27. 2018.
