Does extra-virgin olive oil expire?
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 article, we will answer the question “Does extra-virgin olive oil expire?”, what is the shelf-life of olive oil, and how to store olive oil.
Does extra-virgin olive oil expire?
Yes, extra-virgin olive oil expires. Since the extra-virgin olive oil is minimally processed, it only lasts 12-18 months before going rancid. Highly refined olive oil stays good for about 18-24 months on average. This period is calculated from the time the olive oil is bottled for sale.
Look for this date on the bottle of the extra-virgin olive oil. If you cannot find it, you can rely on the harvest or expiry date. You are good to go if the bottle says the oil is extracted from last year’s harvest. (1)
What are the signs of rancidity in olive oil?
Identifying whether your olive oil has turned rancid involves paying attention to specific indicators.
The rancid flavor in olive oil is a result of oxidation, and there is a direct relationship between the intensity of this flavor and the degree of oxidation.
Additionally, photooxidation, which occurs due to exposure to light, leads to changes in color and the formation of undesirable odor and flavor compounds as a result of hydroperoxide decomposition. (2, 3)
What is the major factor for the deterioration of olive oil?
The deterioration of olive oil’s quality is largely influenced by oxidation. The rate of oxidation is influenced by various factors, including the availability of oxygen, exposure to light, and temperature.
In the absence of light, auto-oxidation occurs through a free radical mechanism. Initially, when oxygen is absorbed, hydroperoxides are formed.
These unstable compounds undergo further decomposition, resulting in the production of a complex mixture of volatile compounds, such as aldehydes, ketones, hydrocarbons, alcohols, and esters.
This mixture is responsible for the degradation of the flavor of olive oil, commonly referred to as “oxidative rancidity.”
Furthermore, when olive oils are exposed to light, photo-oxidation takes place. Therefore, it is essential to protect commercial edible oils, including olive oil, from direct light to prevent the occurrence of photo-oxidation. (3)
How to store olive oil?
To ensure the quality of your olive oil, it is advisable to store it in a cool, dark location such as a pantry with a door, a cabinet, or even a refrigerator.
Environmental factors play a significant role in maintaining the quality of olive oil both during processing and storage. Temperature, exposure to light, and contact with oxygen are the key factors to consider.
It is important to keep your olive oil away from direct sunlight and heat, as they can accelerate the process of oil becoming rancid or stale.
When olive oil comes into contact with air and sunlight, it begins to lose its characteristic flavor and aroma due to oxidation reactions. These reactions can eventually lead to the oil becoming rancid.
To preserve the quality of the oil for an extended period, it is recommended to promptly close the lid or cap of the oil bottle after pouring the desired amount. This helps reduce the exposure of the oil to air and minimizes the potential for oxidation. (1-4)
Does olive oil go in the fridge?
Olive oil can be stored in the fridge. When refrigerated, the oil will solidify and may appear cloudy, but this does not affect its nutritional value and health benefits.
To restore the liquid texture and color of the olive oil, simply allow it to come to room temperature for a short period before use.
Once opened, refrigeration is not necessary for olive oil as long as it is stored properly. However, if you don’t plan to use an opened container for several weeks, refrigeration can help maintain the oil’s freshness.
In addition to packaging type, storage temperature plays a crucial role in maintaining the quality of olive oil. It has been observed that oil stored in dark-colored containers, kept in a dark environment at temperatures below 22°C, has an extended shelf life.(1, 5)
Can you freeze olive oil?
Yes,olive oil can be safely frozen. As the temperature drops, olive oil undergoes a transformation and forms a mixture of oils and waxes, resulting in the formation of needle-like crystals.
Freezing olive oil does not cause any harm; in fact, it can help preserve its nutritional benefits and flavor over a longer period.
It is important to note that the freezing point of olive oil cannot be used as a reliable indicator of its purity, whether it is pure, virgin, or extra virgin. This is a common misconception.
Therefore, if you wish to freeze olive oil for storage purposes or to extend its shelf life, feel free to do so without worrying about any negative effects on its quality or authenticity. (5)
What happens if you consume rancid olive oil?
Rancid olive oil is not a health hazard. Instead, it is a quality problem.When olive oil turns rancid, it does experience a decrease in its potent antioxidant properties.
Although consuming rancid olive oil generally won’t cause illness, it may not provide the same nutritional benefits as fresh oil. Therefore, to obtain the maximum amount of antioxidants, it is recommended to consume fresh olive oil.
The nutritional advantages of olive oil primarily stem from its fatty acid composition, particularly the high levels of oleic acid and the balanced ratio of saturated and polyunsaturated fatty acids.
Additionally, olive oil contains significant amounts of natural antioxidants, which are believed to play a crucial role in preventing various diseases. (3, 4)
Other FAQs about Oil that you may be interested in.
Can I substitute peanut oil for vegetable oil?
Conclusion
In this article, we answered the question “Does extra-virgin olive oil expire?”, what is the shelf-life of olive oil, and 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.
