Olive oils should be stored tightly capped, away from any source of strong light, and at a temperature between 45 degrees and the low 70s. A closed kitchen cabinet is usually ideal.
Prolonged exposure to strong light or to higher temperatures in the storage location will significantly shorten the usable life of the oil.
Refrigeration is not recommended unless your kitchen is unusually hot, because:
1. Olive oil clouds and thickens at refrigerator temperatures, and may take several hours to return to its normal clarity and consistency.
2. The full flavour and aroma of olive oil are released only at room temperature and above.
All FILIPPO BERIO Olive Oils are produced in Lucca, Italy. Because the demand for olive oil has grown tremendously over the past 20 years, we now source olives from Greece, Spain and Tunisia in addition to Italy, but we never compromise our high quality standards.
