Storage at Our Warehouse
Of all the edible oils, olive oil has the longest shelf life. It has four enemies: light, air, heat, and time. All of these factors affect the quality and shelf life of olive oil. Proper storage is critical in conserving the oil’s flavor and nutritional properties. The best containers for storage are tinted glass, porcelain, or non-reactive metals such as stainless steel. We store our olive oil in airtight, stainless steel tanks, in our cool, dark, dry cellar. Our storage system includes an airtight floating lid that seals the olive oil as it is drawn from the tank. Olive oil is best stored in bulk and bottled as needed. Maine is an ideal place to store olive oil, because we don’t have to worry about heat most of the year!
Shelf Life and Proper Care
DÁFNI is thicker than filtered olive oil, and may be cloudy or contain sediment on the bottom. This is simply the natural pieces of the olive in your bottle. Our Koroneiki variety contains a high level of polyphenols and natural antioxidants which resist aging, and helps to keep the oil from going rancid. It is best to buy what you would consume within three to six months of opening, when it is at its peak flavor. The oil won’t turn rancid after this time, but its scent and fresh flavor will slowly fade, due to oxidation. Unfiltered extra virgin olive oil will retain its quality and flavor a year and half after harvest, and if stored properly, it could last up to two years or more. Do not shake your bottle before pouring, and make sure it is always tightly sealed. Lakonía guarantees that your bottle will be fresh upon purchase, because we bottle our olive oil in small batches.
Storing Your Bottle of DÁFNI
Light increases the rate of oxidation, causing olive oil to go rancid more quickly. For this reason, DÁFNI is packaged in tinted bottles. We still recommend to store them in a cool, dark, dry place in between use to retain the highest quality. It is not recommended to refrigerate DÁFNI. It will crystallize and solidify, but return to its natural state at room temperature. Refrigeration extends the shelf life without harming the oil, but condensation may develop in the bottle, affecting its fine flavor. A kitchen cabinet is fine, as long as itis away from a heat source, such as a stove. A fairly consistent temperature of 70°F works well as long as it’s stored in a dark place. A wine cellar is a great place for storing olive oil because it is dark, and has a cool constant temperature.
Each bottle has valuable information including the harvest date, lot code, and “use-by” information to ensure freshness and quality.