Why your olive oil goes bad in clear bottles
Insight into the Storage-Related Oxidative/Hydrolytic Degradation of Olive Oil Secoiridoids by Liquid Chromatography and High-Resolution Fourier Transform Mass Spectrometry
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Olive oil has special healthy compounds that break down when exposed to air and light. The study tested different bottles to see which keep them safest.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
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Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Not medical advice. For informational purposes only. Always consult a healthcare professional. Terms
Olive oil has special healthy compounds that break down when exposed to air and light. The study tested different bottles to see which keep them safest.
No biological mechanisms were identified in this study. This may be an epidemiological, observational, or survey-based study that reports associations rather than proposing causal biological pathways.
Systematic Reviews & Meta-Analyses
Max 100Randomized Controlled Trials
Max 90Cohort Studies
Max 72Case-Control Studies
Max 58Cross-Sectional Studies
Max 44Case Reports & Case Series
Max 30Expert Opinion & Narrative Reviews
Max 54 / 44
Evidence Score
A snapshot of a population at a single point in time. Can identify correlations and prevalence, but cannot determine the direction of cause and effect.
Publication
Authors
Abbattista R, Losito I, Castellaneta A, De Ceglie C, Calvano CD, Cataldi TRI
Related Content
Claims (6)
Olive oil, due to its 11% polyunsaturated fatty acid content, exhibits greater oxidative degradation under heat compared to animal fats with <5% polyunsaturated fat content.
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.
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.
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.
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.