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Olive oil is a completely natural product that does not expire in any of its varieties or types. It has a best-before date, which is something quite different, as we will explain below.
Olive oil producers are required to indicate a best-before date on the label, in accordance with Spanish legislation (R. D. 1334/1999, which approves the general standard for the labelling, presentation and advertising of food products and states in Article 11 that "every product must include a minimum durability date or an expiration date"). This best-before date is usually between 12 and 24 months, depending on several factors.
It is important to clarify that consuming olive oil after this date does not pose any health risk, as we are referring to a best-before date, not a use-by date. These are two very different concepts and are not always correctly understood.
Although the media are placing increasing emphasis on this issue, and our society is becoming more aware of the quality, origin and production methods of the products we consume every day, we do not always pay the necessary attention to these details. However, when it comes to a best-before date, passing this date does not mean that the product suddenly becomes unsafe to consume.
A use-by date means that, after the date shown on the product label, the food is no longer considered suitable for consumption and should be discarded. Consuming food after a use-by date may pose a health risk. The product can be consumed up to and including the date shown on the label or packaging, but not after it. In addition to the use-by date, producers must provide basic instructions on the appropriate storage conditions. As mentioned above, olive oil does not have a use-by date.
The best-before date is the date until which the producer guarantees that the product will retain its qualities and properties, provided it is stored under the appropriate conditions, both in the shop and at home. The main difference from a use-by date is that the product can still be consumed after the best-before date has passed without this necessarily posing a health risk, although its quality may gradually decline.
For olive oils, the best-before date is usually between one and a half and two years, although their shelf life depends on several factors, such as transport, proper storage both in the shop and at home, the type of packaging and the variety of olive oil. (Click for Olive oil storage).
The shelf life of a food product cannot be determined mathematically. To ensure better preservation, we must consider not only the production and processing methods, but also each and every one of the factors mentioned above.
It is the producers or packing companies who, following strict food safety and quality criteria, are responsible for establishing the best-before dates of food products in general and olive oils in particular. The storage conditions recommended on the packaging should always be followed. Olive oils should be kept in a cool, dry place, at between 18 and 20 ºC, away from light and protected from strong smells. A suitable best-before date is established with appropriate safety margins, and customers are always advised to consume the oil before the indicated date so that they can enjoy all the flavours, nuances and aromas of the product at their best. Passing the best-before date does not mean that the olive oil is no longer suitable for consumption.
Not all olive oils have the same shelf life. Producers must bear in mind that the shelf life of an olive oil depends on factors beyond proper storage, as explained in the previous section. These factors include:
• Harvest: As olive oil is a completely natural product, an olive juice that contains no preservatives or stabilisers, its freshness and shelf life are influenced by the harvest or crop year from which it comes. Although it is not legally compulsory to indicate the harvest or crop year on the label, at Las Valdesas we state it explicitly so that customers know they are consuming fresh olive oil with a clearly identified harvest.
• Oil type: Extra Virgin Olive Oil has greater stability due to its high antioxidant content, meaning that it generally remains in better condition up to its best-before date than other olive oils, such as olive pomace oil, olive oil or Virgin Olive Oil.
• Oil variety: Some varieties of Extra Virgin Olive Oil keep better than others. For example, Picual, due to its high content of antioxidants, oleic acid and polyphenols, retains its aromas and flavours for longer than more delicate varieties such as Arbequina. This does not mean that one olive oil variety is better than another, but its particular characteristics should be taken into account when considering its storage and recommended consumption period.
• Type of packaging: Any container currently marketed that complies with the regulations for olive oil packaging is perfectly suitable. However, depending on how long you intend to store the oil, some types of packaging may be better suited than others. If you want to keep olive oil for a long period and in the best possible condition, we recommend storing it in tins or dark glass bottles. If, on the other hand, you intend to consume it soon and want to purchase it at a lower price, PET bottles are a suitable option, provided they are stored correctly, away from high temperatures and protected from both natural and artificial light.