I've had my extra virgin olive oil in my pantry for months but it stays dark in there and reasonably cool. Heat and light accelerate rancidity formation.
The shelve lives of olive oils vary enormously. Plus, there's an opened vs. unopened variation. I generally try to open my expensive ones just one or two at a time and use them pretty quickly, within a (very) few months. I also try to buy regularly rather than stocking up. Lesser ones tend to last longer. Cool and dark are a good idea. I've both read that refrigerating olive oil is/is not a good idea. I don't, because it congeals.
It depends on how warm your kitchen is and how close your cabinet is to your stove. It's best to keep oils low in the kitchen (not in upper cabinets where the heat rises and lingers) and in a dark place (in a pantry or cabinet). If your kitchen is reasonably cool, an extra virgin oil can last several months.
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