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Olive oil is highly perishable, but is generally said to be âgoodâ for two years from the date it was bottled (this will usually be the âBest Byâ date). However, a better indicator of freshness is to go by its harvest date, which will tell you when the oil was actually made.
It can be as much as 3-4 years for an early harvest, high polyphenol containing olive variety which has been filtered then packaged in a well sealed tin or dark bottle then stored in a cool dark place by the grocer and consumer. Best to buy small quantities, use up the oil within 6 months. Any vegetable oil will go rancid with time. The oil is still edible but will taste bad. See our olive oil storage for a more lengthy discussion.