How packaging affects the preservation of extra virgin olive oil
You buy a good extra virgin olive oil and then pour it into the first plastic cruet you can find, right next to the hob. It is the most common mistake in Spanish kitchens, and the most expensive one: not in money, but in flavour and aroma. In this guide we compare the three most common formats for serving and storing oil (cruet, spray and original bottle), with their advantages, their risks and how to combine them so the oil reaches your plate just as it left the mill.
1. Why does the container matter more than you think?
Extra virgin olive oil is, quite literally, olive juice. It naturally contains polyphenols and vitamin E, and it is precisely those compounds and its fruity aromas that suffer most when the oil is not stored properly. An oxidised oil loses its fruitiness, bitterness and pungency, and ends up tasting flat or rancid. Choosing the right container is not about looks: it is the difference between enjoying a real extra virgin and a dull oil.
2. The 4 enemies of extra virgin olive oil
To choose the right container, first you need to understand what you are protecting the oil from:
- Light (photo-oxidation): Sunlight and artificial light activate the oil's chlorophylls, which act as oxidation catalysts. Oil exposed to strong light can degrade within days. The best containers are opaque or made of very dark glass.
- Oxygen (oxidation): Every time you open the container, oxygen gets in and reacts with the oil's fatty acids. The result is rancidity: the oil loses polyphenols and develops unpleasant flavours and smells. An airtight closure is essential.
- Heat: Above 25–30 °C oxidation speeds up and aromatic compounds are lost. The ideal storage temperature is between 14 and 20 °C. Never leave oil next to the hob or on a windowsill.
- Time and excessive quantity: A large container that is used slowly is exposed to oxygen every time it is opened. Ideally, buy the amount you will use in 2–3 months or decant it into smaller containers.
3. Classic oil cruet: advantages, risks and when to use it
The table cruet with a pouring spout is the most widespread format in Spanish homes. It is very convenient, but it is the one that protects the oil least if not used wisely.
Advantages
- Precise pouring: The spout controls the flow better than an open bottle.
- Convenient at the table: Designed for everyday use.
- Easy to clean: Glass or stainless steel models are usually dishwasher safe.
- Choice of materials: The best ones are dark glass or steel with an airtight closure: they combine convenience and protection.
Risks
- Light exposure: Most are made of clear glass, which lets light through.
- Dirty spout: The spout collects residues of oxidised oil that spoil the fresh oil. Clean it at least once a week.
- Placed next to the hob: Constant light and heat. In a few weeks the oil can lose much of its aroma.
- Incorrect refilling: Mixing old oil with new speeds up the deterioration of the whole lot. Always empty and clean before refilling.
When to use it? The cruet is ideal only for the oil you will use in the next 7–10 days. The best model is dark glass or steel with an airtight closure. Keep the rest of the oil in its original container, inside the cupboard.
4. Oil spray: handy, but with a catch
Sprays have become very popular in recent years. Their promise is appealing: a thin, even layer and precise control of the amount. But not all sprays are the same.
| Type of spray | Mechanism | Oil quality | Recommendation |
|---|---|---|---|
| Aerosol spray (supermarket) | Usually contains propellant gas or other ingredients besides the oil. | It is no longer just oil: check the ingredient list. | Not the best option for a quality extra virgin |
| Reusable sprayer (glass / stainless steel) | Manual pump. Contains only the oil you choose. | Good if cleaned well and refilled little by little. | Recommended, with maintenance |
| Continuous mist sprayer | Fine mist without gas, usually in glass with a good closure. | Good: minimal, even application. | Recommended |
The big problem with sprays for a quality EVOO: spraying multiplies the oil's contact surface with air, which speeds up the oxidation of both the oil left in the container and the oil you apply. A spray is not a storage format. If you use one, fill it with a small amount and empty it completely before refilling.
5. Original dark glass bottle: the most protective option
The original container of a quality EVOO is the best place to keep it. This is how containers rank by level of protection:
- Dark glass with a good closure: Filters out much of the light, is impermeable to oxygen and does not interact with the oil. The darker it is (green, amber), the better it protects.
- Tin: Blocks light completely. Its weak point is the air left inside (headspace) as you use it up, so close it tightly after each use. Excellent for keeping oil in the pantry. If you want a format you will use up quickly, try our Golden Edition EVOO in a 250 ml tin.
- Clear glass (inside a dark cupboard): Less protection from light. Acceptable if always kept in the dark and used within a few weeks.
- Clear plastic: The worst. It lets light through and is more permeable to oxygen than glass or tin. If you have no alternative, keep it inside a box or a cupboard.
6. Comparison table: the 3 formats
| Criterion | Classic cruet | Reusable spray | Original dark glass bottle |
|---|---|---|---|
| Protection from light | Medium (depends on material) | Low (usually translucent) | High |
| Protection from oxygen | Medium (variable closure) | Low (oxidises with each use) | High |
| Protection from heat | Medium | Low | High |
| Quantity control | Medium | Very high (fine mist) | Low |
| Preservation of aroma and flavour | Medium-low | Low | High |
| Risk of getting dirty | High (spout) | Medium (nozzle) | Low |
| Maintenance | Clean the spout every week | Clean the nozzle after use | Close the cap tightly |
| Ideal for | Everyday table use | Precision cooking | Storing the oil |
| Overall rating | 3/5 | 3/5 | 5/5, the best option |
7. The verdict: which one spoils the oil least
There is no single answer, because it depends on how you use it. The ideal strategy is to combine formats:
- Original dark glass bottle or tin: for storing the oil.
- Dark glass or steel cruet with an airtight closure: for everyday use at the table.
- Reusable sprayer without gas: for precise cooking and controlling the amount.
- Supermarket aerosol spray: best avoided if you want to enjoy extra virgin as it is.
- Never leave EVOO in the sun, next to the hob or in clear plastic.
Keep most of your oil in its original container, in a cupboard; decant only what you will use in 7–10 days into a cruet with a good closure, and if you use a spray, make it a reusable one, in glass or steel, without gas and filled with your own EVOO.
8. How to store oil properly at home
The golden rules:
- Dark glass or tin: Never clear plastic. Check that the closure is airtight.
- Between 14 and 20 °C: Away from the hob, the oven and the window. An inner kitchen cupboard is the ideal place.
- Close tightly after each use: The less air gets in, the longer it will keep its fruitiness.
- Small containers for everyday use: Decant from large cans or bottles into 250–500 ml formats.
- Away from strong smells: EVOO easily absorbs odours. Do not store it next to strong spices, cured cheeses or cleaning products.
- Respect the best-before date: Oil does not expire as such, but over time it loses polyphenols and aromatic nuances. The more recently bottled, the better.
- Never mix old oil with new: Empty and clean the container before refilling it.
- Clean the cruet spout every week: Kitchen paper or warm water is enough.
An EVOO with PDO, protected from light
If you want maximum protection from light, our Golden Edition P.D.O. Priego de Córdoba comes in a 500 ml tin.
See Golden Edition in a tin9. Frequently asked questions
Can I use the original bottle as a cruet?
Yes, and it is one of the best options. The original bottle is already designed to protect the oil. Clean the spout well, always close the cap and avoid leaving it next to the hob or in the light.
Are supermarket oil sprays just oil?
Not always. Many aerosol sprays contain propellant gas or other ingredients besides the oil; check the label. For everyday use, a reusable glass or steel sprayer filled with your own EVOO is better.
What is the worst container for olive oil?
Clear plastic: it lets light through and protects less well against oxygen, the two great enemies of oil. If you have no other option, keep it in a dark cupboard and use it soon.
How long does oil keep in a table cruet?
On the worktop, with light and heat, the oil can start losing aroma within a few weeks. Ideally, fill it only with enough for 7–10 days, clean the spout every week and put the cruet away in a cupboard when not in use.
Does a tin protect better than dark glass?
Against light, yes: a tin blocks it completely. Against oxygen, both are impermeable; the key in both cases is to close tightly after each use and not leave the container half empty for months. Dark glass also lets you see the oil and reuse the bottle.
What temperature is best for storing EVOO?
Between 14 and 20 °C, away from the hob, radiators and sunny windows. In the fridge the oil turns cloudy but is not spoiled: it recovers its appearance when it returns to room temperature.
