Olio nuovo e vino vechio or “new oil and old wine,” as the Italian proverb goes, refers to the fact that while wine benefits from aging, olive oil does not. In fact, the younger the olive oil, the more intact its goodness and health promoting properties remain.

Olive Oil Production

The production of good olive oil is a delicate matter. Many factors can drastically alter its outcome and future life: the quality of the olives (ideal ripeness and the degree of care with which they were harvested and transported), how soon they were processed (delayed processing can cause fermentation which bears defective oils), how they’re milled and the temperature to which the olive paste is exposed, just to mention a few.

Olive Oil Storage

Once the oil is made, it becomes vulnerable to three external factors: oxygen, light and heat. Exposure to air will oxidize olive oil rapidly. That’s why, ideally, bottles or containers used to store oil should be filled completely. This keeps the surface area of the oil from coming into contact with air. Another solution is to store the oil in smaller bottles. Also, using a device -- as those used for wine -- to extract the air from the bottle is not a bad idea at all.

Chlorophyll works in a curious way. In the dark, it’s a great preserver. However, when exposed to light, chlorophyll has a strong reaction in the opposite direction; it makes the oil suffer from photo-oxidation. To avoid oxidation, stay away from olive oils packaged in clear, colorless bottles or those that have been stored in windows. Also, avoid oils that have been displayed on shelves for long periods of time or those offered in cute, clear glass dispensers. Green or amber glass, which is often used as a slightly better solution to colorless glass, is still not enough to block the light. To ensure best flavor, it’s always a good idea to store the oil in a dark place.

Both oxidations, caused by exposure to air or light, will trigger decomposing processes that will manifest as rancidity -- taste of stale butter, old peanuts or crayons -- that will leave a thick, greasy mouth feel.

Exposure to heat (leaving the oil in the car on a hot summer day or storing it too close to the stove) will bring similar results as well as when it’s kept in the fridge or in areas with temperatures below 40 degrees Fahrenheit. Left in these extremes, the oil’s structure deteriorates and loses its vibrancy and perfumes. Eventually it becomes sweet, and sooner than later, turns rancid.

Olive Oil Filtration

When the oil is extracted from the olives, sediments, vegetable water, little bubbles of air and a good dose of mucilage (a sort of mucosae present in most plant based products) remain in the oil. All of these elements are decomposing agents. To eliminate most of these impurities, we filter our olive oil.

A gentle, cold filtration with cotton filters made specifically for olive oil eliminates a good deal of these troublesome elements. The operation provides an invaluable hygiene that will preserve the key compounds thereby extending the life of the oil. In our experience, filtration also improves the organoleptic* aspects, lending clean, crisp flavors and sharp aromas to the product.

Traditionally, unfiltered olive oils have been thought to be better and more wholesome than filtered olive oils when, in fact, most producers have not yet experimented with the benefits of filtering. For the sake of the quality of Pacific Sun Gourmet Olive Oil products, we’re very proud to assume the extra steps and costs associated with filtering. And we are happy to be among the few producers doing so today (only a handful, not only in California, but in the entire world).

Effects of Time

As with any vegetable oil, the decay of olive oil is inevitable over time. Though, if the oil is well crafted, it will carry a significant dotation of polyphenols -- the most important preserving compounds. It's also worth mentioning that some varieties of olives have a higher dose of polyphenols than others. When blending our oils, we take into consideration that stability contributes to quality. And, if it has been filtered, it will have a good life span.

Generally speaking, olive oil should last around 12-18 months from the time it was made. Once the bottle is opened, the oil will keep its properties for around 6-8 weeks. After that it will gradually mellow down until it meets rancidity.

Always check for the date stamp when buying olive oil. Honest producers like Pacific Sun put the date of production on the label.

And since you have people like us making olive oil close to where you live, don’t miss the chance to re-stock your pantry as soon as we release the fresh olive oils. They will make your meal much more pleasurable and thus, your glass of good old wine.

Cheers!

The Pacific Sun Team

Leslie, Brendon and Pablo

* Organoleptic refers to the qualities (as in taste, smell or feel) of food or other substances that stimulate our sense organs.