Olive oil is a true kitchen staple, used in so many different meals and cuisines. However, it’s no surprise that it’s not the cheapest of condiments, with certain bottles costing upwards of £10 or even more for more premium brands.

Because it can be pretty pricey, you’ll want your olive oil to last as long as possible without losing its flavour. But according to one culinary expert, there’s a simple mistake that many people make when it comes to storing their olive oil. This can make it bland, which isn’t the kind of thing you want to add to your salads, pasta or dressings.

Mimi Morley, Senior Recipe Development Manager at Hello Fresh, has warned that many home cooks are still using extra virgin olive oil in ways that strip away its most valuable qualities.

Olive oil, an essential ingredient for its ability to subtly boost flavours and add body to many dishes, is also high in healthy fats and antioxidants, which can support heart health and may ease inflammation.

And the right storage is everything, as Mimi explained: “The difference between using extra virgin olive oil correctly with the right timing, pairing and storage and using it incorrectly can be dramatic.

“Get it wrong and the oil loses aroma, depth and freshness, which can leave food tasting flat and forgettable.”

How to make olive oil last longer 

Even the most premium virgin olive oil will deteriorate quickly if stored incorrectly, and clear bottles left in warm, bright kitchens can lose flavour long before you get through it.

Mimi said: “Oxygen and light start to break down olive oil from the moment it is pressed. Once you open a bottle, the degradation speeds up. This is why chefs often decant into smaller dark bottles for daily use and keep the rest properly sealed in a cool cupboard.”

She suggested storing your extra virgin olive oil in a dark glass bottle in a cool cupboard and keeping the main supply sealed until you need to refill, making sure the cap is screwed on firmly or a stopper is fitted so no air can get in.

Another important way to get the most out of your olive oil is to make sure you’re pairing it with the right foods.

Mimi says that that not all extra virgin olive oils are the same and that the flavour can range from delicate and buttery to bold and peppery. Using the wrong style for a dish can overpower certain foods or leave others tasting bland.

“The type of olive, where it’s from, and when it’s harvested all matter. A strong, grassy oil can overwhelm something delicate like white fish, while a light, sweeter olive oil can get lost in a rich tomato stew,” she said.

She recommended understanding the differences, and using a milder extra virgin olive oil with light salads, fish and desserts, and a stronger one for grilled meats, roast vegetables and pasta dishes.