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.

Pro

Against

Evidence from Studies

Supporting (1)

Community contributions welcome

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

The study found that when olive oil is stored in clear bottles or exposed to air and light, its healthy compounds break down into other chemicals—exactly what the claim says. Dark bottles and metal cans help keep those good compounds intact.

Contradicting (0)

Community contributions welcome

No contradicting evidence found

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

Similar Assertions

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.

81%

Even if you remove most air from olive oil, some healthy compounds still break down—but if air gets in occasionally, they break down even more.

80%

Frying olive oil too long breaks down its natural compounds and creates new ones—but adding olive extract slows this breakdown and even boosts total antioxidants for the first few hours.

76%

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.

72%

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.

70%