10 Olive Oils for Cooking, Dressing, Dipping and Everything In Between

Freshness is the most important factor. The volatile compounds that make olive oil so delicious are also really sensitive to heat, air and light. You’ll want to store your oils in a cool, dark place. That’s why the bottles themselves are often, but not always, dark in color, or in an opaque tin. Oil stays fresh in a sealed container for up to two years tops, but is best for only one year, provided it hasn’t been improperly stored and handled. Look for “best-by” dates to help you with this. If you open a bottle of oil, it should smell fresh and fruity. If it smells musty or like damp cardboard, it’s gone off and belongs in the trash. Even cooking with it will transfer those flavors to your food. Once a container is open, it can spoil within a few months, so it might not make sense to buy the big tin of oil to save money if you aren’t going to use it that often.