Refilling Your Olive Oil

If you have purchased olive oil at The Filling Station, congratulations! You are now the enviable owner of some of the best organic extra virgin olive oil produced in Northern California! You're also part of a community of sustainably minded shoppers who are trying to reduce waste and single-use packaging by using refillable bottles and containers.

Here are some tips on how to maximize the flavor and freshness of your oil and to best protect your precious investment.

How to Store Your Olive Oil

The best way to store olive oil is away from its three biggest enemies: heat, light and oxygen.

• Start by choosing the right container: Olive oil should be stored in a dark green or brown glass bottle; an opaque container such as an olive oil cruet; or a stainless steel tin. Avoid clear glass containers that let in light and plastic bottles that may leech PVCs into your oil.
• Seal it tightly: Always screw or cap the bottle immediately after each use to avoid prolonged exposure to air. If you are using a pour spout on your bottle, make sure it has flip-top cap so it seals shut after pouring. Pour spouts are fine for containers that contain enough olive oil to use quickly within a few weeks, but not your main supply of olive oil.
• Purchase the right amount: We know it's tempting and convenient to buy large volumes of olive oil — especially when you're refilling! — but you should purchase only enough to completely finish within 2 to 3 months. While we don't recommend it, olive oil canbe stored in the refrigerator but not for everyday use, as constant temperature changes will damage its quality. The best scenario for refrigerating olive oil is to store excess bulk quantities in clean, smaller bottles and bring them out *one at a time* as needed.
• Control your climate: Store olive oil away from your stove, oven or direct sunlight. Olive oil does best in a cool, dark cupboard or pantry at a stable room temperature, ideally between 57ºF and 70ºF.

How to Know If Your Oil Has Gone Bad

Extra virgin olive oil, of which The Filling Station sells several varieties, typically lasts 12 to 18 months after its harvest date, usually in the late fall of every year. Whether you use your olive oil quickly or slowly, how do you know if your oil is still fresh?

• Smell It: Fresh olive oil smells grassy, fruity, or herbaceous. Bad or oxidized oil smells waxy like crayons, old putty, stale nuts or Play-Doh.
• Taste It: Good olive oil has a balanced, fruity flavor with a peppery kick in the back of the throat, also known as pungency. Rancid oil tastes greasy, dull, or like stale nuts.
• Feel It: Fresh olive oil should feel smooth and silky in your mouth. Spoiled oil can feel heavier, thicker, or leave a persistent greasy film on the inside of your mouth.

While you won't get sick if you consume a little bit of bad olive oil, it will adversely affect the flavors of your food!

Is It Time to Clean Your Olive Oil Bottle?

If you have old olive oil lingering inside your bottle, the residue from that old oil will oxidize and spoil the taste of any new oil that you purchase when refilling. A clean bottle will preserve the delicate flavor profile of any fresh olive oil you purchase — a worthy investment for your pantry!

Cleaning your olive oil bottle isn't as hard as it sounds and you should do it every time before you refill your bottle. You don't need any special equipment, just some items you may already have in your kitchen.

• Bottle Brush Method: If you have a narrow neck bottle brush, great! Just fill your bottle with warm water and a few drops of dish soap and scrub out all of the oily residue. If your bottle has square corners, then you'll want to make sure to get your brush into all of nooks and crannies. Don't forget the bottom of your bottle! Rinse thoroughly and dry your bottle upside down.
• Salt and Baking Soda Method: Fill your bottle half way with lukewarm water, a few drops of dish soap, 2 tablespoons of salt, and 2 tablespoons of baking soda. Cover the top loosely with the cap or your thumb and shake the bottle vigorously over your sink for 30 to 60 seconds. (Important: A little water will spill out from the shaking but this is to prevent pressure buildup from the baking soda reacting with the warm water. Avoid using hot water!) The salt acts like a mild abrasive and the baking soda breaks down the fatty acids. If the residue is stubborn, you can fill the rest of the bottle with warm water and let the bottle sit for an hour uncovered. Rinse thoroughly and dry your bottle upside down.
• Rice and Vinegar Method: For stubborn residue that has accumulated at the bottom of your bottle, add 2 tablespoons of uncooked rice, 2 tablespoons of distilled white vinegar, and about 1/2 cup of tepid water. Tightly secure the cap or cork and shake the bottle vigorously until the residue is gone. Strain out the rice and discard. Now add a few drops of dish soap and fill the bottle half way with warm water. Cap the bottle and shake again. Rinse thoroughly and dry your bottle upside down.

A few more important tips:

• Make sure your bottle is completely dry before refilling: Oil and water don't mix! You can pop your bottle into a microwave or toaster oven for faster drying. Any water left in your bottle will spoil the new olive oil.
• If your bottle just won't dry: If it looks like the inside of your bottle is still wet after several days of drying, that means there is probably still olive oil residue inside. Please try cleaning it again!
• Wipe the bottle mouth: Oil residue can accumulate and get sticky at the opening of your bottle so make sure to regularly wipe off any drips while using your olive oil.
• Keep a back-up: Have a second clean, empty bottle in your pantry so you can refill it as soon as your first bottle is close to being done. That way, you won't ever run out of olive oil.