To protect its rich polyphenol content and maintain biological function, high-phenolic olive oil must be stored properly. Cold, dark, and airtight are the guiding principles. If used within 30 days, refrigeration isn’t essential — but for longer-term storage, it’s your best ally. Remember to consume the product within 30 days after opening.

• If consumed within 30 days: Store in a cool, dark cupboard — no need to refrigerate.
• If consumed over 1–12 months: Refrigeration is recommended to minimize polyphenol loss (under 5% in a year).
• For long-term preservation: Freeze at -18°C for up to 36 months with minimal loss in taste, aroma, or bioactivity.

Avoid temperature fluctuations, as they accelerate polyphenol degradation and reduce efficacy.

• Keep away from heat: Avoid leaving your oil near ovens, stoves, or sunny windows — heat causes rapid loss of phenolics.
• Don’t mix with water: Water contact leads to hydrolysis and breaks down key compounds like oleocanthal and oleacein.
• Let it warm before use: If stored in the fridge, bring to room temperature 5–10 minutes before consuming for ideal texture and flavor.

These small adjustments make a big difference in potency and palatability.

• Pair with dry, dense foods: Crackers, yogurt, root vegetables, salads, roasted nuts.
• Avoid soupy or watery meals: Bioactives lose stability in water-heavy environments like soups, smoothies, or boiled grains.

Food synergy matters — pair smartly to preserve and enhance the benefits of your high-phenolic oils.