A 3-minute summer read on olive oil care!
August is here, and every scent feels like summer 🌊
Summer smells like a lot of things. For some, it’s watermelon. For others, it’s sun-ripened tomatoes. But for my people 😉… summer smells like olive oil.
Salads, tomatoes drizzled with oil, crusty bread with feta, oregano, and a generous pour of olive oil. The combinations are endless – and if you haven’t tried a few drops of olive oil on your ice cream yet… please be my guest. You’ll thank me later. 😋
Summer tastes like olive oil, but… olive oil doesn’t love the summer
Here’s the paradox: while olive oil is a summer flavor icon, it’s not exactly a summer product.
Harvesting starts in September and finishes around February – the cooler months of the year. And that’s not by chance: high temperatures are among olive oil’s greatest enemies.
If you’ve ever noticed the phrase “cold-extracted” or “cold-pressed” on a bottle, it means that both the olives and the oil were handled at temperatures below 27°C throughout the production process – preserving their aromas and nutritional value.
So yes, the cooler the environment, the fresher and more aromatic your olive oil will stay.
🌡️🥵 Let’s Not Melt the Olive Oil Too
When olive oil is exposed to high temperatures or direct light, the process of oxidation speeds up dramatically. In plain terms: it goes rancid.
What happens then? It loses its delicate aromas, takes on a flat or unpleasant taste, and may start smelling like candle wax, old paint, or that oil your grandmother used in the icon lamp.
And yes, I know what you’re thinking:
“But in every taverna in Greece, there’s a bottle of oil sitting on the table next to the vinegar. We love that – we can pour as much as we want!”
Sure – but from a quality standpoint, it’s a big no. Olive oil shouldn’t be left out in the heat or in direct sunlight for hours. And definitely not in a clear glass bottle baking under the summer sun.
🤔💡 How to Store Your Olive Oil Properly in the Summer
- Keep it in a cool, dark place – a cupboard away from the oven and out of direct sunlight.
- Avoid storing it under the sink – it may not be hot, but the humidity can still harm the oil.
- Always opt for this season’s harvest. Last year’s oil has already survived one summer – it doesn’t need to suffer through another.
- Smaller bottles = fresher oil. Once opened, oil begins to oxidize from exposure to air – the sooner you use it, the better.
And when it comes to the dining table?
If you’re leaving a bottle out for serving, make sure it stays in a shady spot, and always return it to the cupboard after the meal.
🧊 Can I Put It in the Fridge?
Absolutely.
The International Olive Council confirms: there’s no problem storing your olive oil in the fridge – even if it solidifies a little. In fact, in very warm homes, refrigeration might be your best option.
So… feel free. Your oil won’t hold a grudge.
So, what’s the takeaway?
Olive oil is a winter treasure that we’re lucky enough to enjoy all year round.
But during the summer, it just needs a bit of extra love to keep giving us its full aroma and freshness.
Now that we’ve covered that…
what dish are you drizzling it on today?
