Unlike wine, olive oil doesn't improve with age. In fact, the opposite is true.
Wine is made through fermentation, a process that can allow certain wines to develop greater complexity as they mature. Olive oil, on the other hand, is simply extracted from fresh olives. It isn't fermented, and its quality and wonderful aromas and flavors gradually decline over time.
That's why freshness and phenolic content are two important things to consider when choosing a good olive oil.
Freshness matters for much the same reason we choose fresh fruits and vegetables. Phenolic content matters because these naturally occurring compounds — often called polyphenols — help protect the oil itself from oxidation. Generally, the higher the phenolic content, the greater the oil's natural resistance to oxidative deterioration.
Look for the Harvest Date
When shopping for extra virgin olive oil, take a moment to look for the harvest date on the bottle.
This tells you when the olives were picked and the oil was produced, giving you a useful indication of its age.
Not all producers include a harvest date on their labels. In many countries, it isn't required. But when it's there, it's a welcome bit of information that helps you make a more informed choice.
What About the Best Before Date?
You'll also find a best before date on your bottle, as required by food-labeling regulations in many countries. But it tells you something different.
While the harvest date tells you when the oil was made, the best before date reflects the producer's estimate of how long the oil should maintain its expected quality under appropriate storage conditions.
And that can vary considerably from one olive oil to another, depending on several factors — not least of which is its phenolic content.
For example, extra virgin olive oils naturally rich in phenolic compounds may resist oxidation better than oils with lower phenolic levels. How the oil is stored and packaged also makes a difference.
So a best before date is useful, but it doesn't tell the whole story.
Does Olive Oil Get Better with Age? Not Quite!
Unlike certain wines, olive oil has no aging process that improves its quality. From the moment it's produced, time begins to work against its freshness, aromas and flavors.
But not all olive oils age at the same rate.
So the next time you're choosing an extra virgin olive oil, look for the harvest date, consider the best before date and remember the importance of those naturally protective phenolic compounds.
Because when it comes to olive oil, the goal isn't to age it beautifully — it's to enjoy it while it's beautiful!
