Storing olive oil in dark glass or a metal can helps keep its healthy compounds intact better than clear plastic bottles—metal cans produce the fewest bad breakdown products.

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Insight into the Storage-Related Oxidative/Hydrolytic Degradation of Olive Oil Secoiridoids by Liquid Chromatography and High-Resolution Fourier Transform Mass Spectrometry

Cross-Sectional Study

In Vitro

2020 Nov 4

Dark glass bottles do a great job protecting the good compounds in olive oil, but the study found that stainless steel cans actually prevent more bad byproducts from forming — so the claim got it backwards on the metal cans.

Source Study

Insight into the Storage-Related Oxidative/Hydrolytic Degradation of Olive Oil Secoiridoids by Liquid Chromatography and High-Resolution Fourier Transform Mass Spectrometry

Score: 4

DOI: 10.1021/acs.jafc.0c04925

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Clear plastic bottles let in light and air, which makes the healthy parts of olive oil break down faster—so they’re not good for keeping olive oil fresh long-term.

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When olive oil sits too long, its natural compounds break down into simpler molecules like tyrosol and 3-hydroxytyrosol, which are also found in other foods.

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When olive oil is stored for a long time with air or light, its natural healthy compounds break down into different chemicals, some of which are less beneficial.

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