The short answer is no. Extra virgin olive oil does not need to be refrigerated, and doing so may actually affect its quality.
When stored in the refrigerator, extra virgin olive oil becomes thick and cloudy due to natural crystallization at low temperatures. This makes the oil difficult to pour and inconvenient to use. Before use, it must return to room temperature, and after use, it is often placed back into the refrigerator.
These repeated temperature changes—cooling, warming, and cooling again—can disrupt the oil’s natural structure. Over time, this fluctuation may accelerate oxidation and reduce the stability of aroma and beneficial compounds such as polyphenols.
Refrigeration does not meaningfully extend the freshness or quality of extra virgin olive oil. What matters most is a stable storage environment.
The best way to store extra virgin olive oil is simple: close the bottle tightly after each use and keep it in a cool, dark cabinet, away from heat sources such as stoves or ovens.
The ideal storage temperature range is 14°C–20°C (57°F–68°F). Short-term storage between 12°C and 22°C is generally safe. Prolonged exposure below 10°C may cause excessive thickening, while long-term temperatures above 25°C significantly increase oxidation.
Extra virgin olive oil is a living, natural product.
It doesn’t need refrigeration—just a little care.
