The vibrant colour and nutritional value of this oil come from compounds that are sensitive to light, heat, and air. Carotenoids (which give it the amber-red hue) and unsaturated fats (like omega-3, -6, -7, and -9) can degrade or oxidize if not stored properly, which affects both quality and taste.
To maximize freshness:
- Keep the bottle tightly closed after each use to minimize air exposure.
- Store in a cool, dark cupboard away from stoves, ovens, or direct sunlight. A pantry is ideal; the refrigerator is also suitable and will further slow oxidation, though the oil may become cloudy or thicker when cold — this is normal and reverses at room temperature.
- Use a clean, dry spoon if dispensing, to prevent introducing water or contaminants.
Check the 'best before' date on the bottle as the primary guide. Once opened, try to use it within 3-6 months for optimal quality, assuming proper storage. Signs of spoilage include a noticeably rancid or 'off' smell, a bitter taste, or the oil becoming excessively thick or sticky. If you use it only occasionally, buying a smaller bottle next time might be more practical to ensure freshness.