How to Preserve Olive Oil So It Doesn't Lose Value (The Importance of the Dark Bottle)
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You have chosen a premium olive oil from Shkrela Olive Oil — cold-pressed, organic and produced with utmost care in the hills of Vlora.
But there is one detail that many people overlook:
Even the best quality oil can lose its aroma, flavor and nutritional value if stored incorrectly after opening.
Unlike wine, extra virgin olive oil does not improve over time. It is a fresh and lively product, very sensitive to the surrounding environment.
The way you store it in the kitchen directly affects the quality you consume every day.
The Three Main Enemies of Olive Oil
There are three factors that make extra virgin oil go bad faster:
light
Sunlight and strong lighting accelerate oxidation and degrade the natural components of the oil.
Over time, the aroma weakens and the taste loses its characteristic freshness.
The heat
High temperatures are one of the main reasons why oil loses its quality.
The most common mistake is placing the bottle near the stove or oven. Heat destroys antioxidants and reduces nutritional value.
Oxygen
Whenever the bottle is left open, the air begins the oxidation process.
This causes the oil to taste heavy and gradually lose its natural character.
Why Do We Use Dark Glass Bottles?
At Shkrela Olive Oil, packaging is not an aesthetic choice. It is part of quality protection.
For this reason, only dark glass bottles are used.
Protection from UV light
The dark glass blocks the ultraviolet rays that accelerate the breakdown of the oil.
Safer storage
Unlike plastic, glass does not allow the gradual penetration of air and does not affect the composition of the product.
Quality unchanged
This helps the oil retain its flavor, antioxidants and purity until it is used on your table.
How to Store It Properly at Home
A few simple habits are enough to keep the oil in optimal condition.
Keep in a dark and cool place
Closets away from the stove, oven and windows are the ideal place.
The best storage temperature is around 15°C–20°C.
Always close tightly
After each use, make sure the cap is tightly closed to minimize contact with air.
Do not refrigerate
Very low temperatures change the natural texture of the oil and can condense it.
Consume relatively soon after opening
For maximum flavor and quality, it is recommended to consume within 2-3 months of opening.
Quality Continues Even in Your Kitchen
At Shkrela Olive Oil, the hardest work is done in the olive groves and mill of Vlora — from organic cultivation to cold pressing.
But proper home storage is the final step that protects all that quality.
Because a premium oil is not just worth buying. It deserves to be preserved properly.
