How to Store Greek Olives & Olive Oil Properly
🫒 Introduction: Preserve the Flavor of Greece
You just bought authentic Greek olives or premium extra virgin olive oil. But how should you store them to keep the quality, flavor, and health benefits intact?
Improper storage can lead to:
- Spoilage
- Loss of taste
- Rancid oil or moldy olives
In this guide, we’ll show you exactly how to store Greek olives and olive oil the right way — including refrigeration rules, shelf life, and best containers.
🫙 1. How to Store Greek Olives
🧂 In Brine (Unopened Jar or Can)
- Shelf life: 1–2 years unopened
- Storage: Cool, dark pantry or cupboard (15–20°C / 59–68°F)
- Keep upright to prevent leaking
🧂 In Brine (After Opening)
- Refrigerate immediately
- Keep olives submerged in brine
- Use glass container if repacking
- Shelf life: 2–3 weeks, possibly longer if sealed well
🧠 Tip: Add a splash of olive oil to the brine for added protection and flavor.
🫙 Dry-Cured or Marinated Olives
- Store in fridge after opening
- If oil-cured, keep in the same oil or airtight jar
- Shelf life: 1–2 weeks
✅ Best container: Glass jar with screw lid or clip top
🛢️ 2. How to Store Greek Olive Oil
🕯️ General Rules
- Avoid: Light, air, heat, and metal contact
- Ideal temperature: 14–20°C (57–68°F)
- Keep in: dark glass bottle or food-grade tin
🧴 Do’s & Don’ts
| ✅ Do This | ❌ Avoid This |
|---|---|
| Store in dark pantry | Storing on sunny countertops |
| Keep cap tightly closed | Leaving bottle open |
| Use dark bottles or tins | Using clear glass |
| Pour into smaller bottles if large tin | Repeated oxygen exposure |
🕓 Shelf Life
- Unopened: 18–24 months
- After opening: Best used within 3–6 months
🧠 Tip: Don’t refrigerate olive oil — it solidifies and loses aroma. Just store in a cool, dark place.
🥗 3. Can I Freeze Olives or Olive Oil?
- Olives: Yes, but it may affect texture. Recommended only for cooking use.
- Olive Oil: Technically yes, but not ideal. It may separate or lose aroma after thawing.
Use freezing only as a last resort.
🔍 Common Mistakes to Avoid
- ❌ Leaving olives uncovered in a bowl
- ❌ Reusing old oil/brine for too long
- ❌ Storing olive oil near a stove or oven
- ❌ Putting olive oil in a plastic bottle long-term
📦 Best Containers for Storage
| Product | Best Container |
|---|---|
| Greek Olives | Glass jar with brine or oil |
| Olive Oil | Dark glass bottle or stainless steel tin |
| Tapenade | Glass jar, sealed, refrigerated |
❓ FAQ: Olive & Olive Oil Storage
Do olives need to be refrigerated after opening?
Yes — always refrigerate after opening, especially brine or oil-packed olives.
Can olive oil go bad?
Yes. If it smells waxy, musty, or like crayons — it’s likely rancid.
Can I reuse olive oil from a jar of marinated olives?
Yes, but only for flavoring — not frying. Use within 1–2 weeks.
✅ Final Tips to Keep It Fresh
- Buy in smaller quantities if you use olive oil slowly
- Always check harvest and expiration dates
- Keep olives submerged and sealed
- Use olive oil within 6 months of opening for peak taste
