If it tasted good to begin with (poor oil is sold more often than you think - see our blog post here ), and now it doesn't, check these three things that can cause "funky" taste.
Light breaks down chemical bonds over time causing taste to become “off”. Store your olive oil in a sealed, dark container and keep it out of direct sunlight.
Oxygen in the air is highly reactive, will bond with olive oil, and cause poor taste. Keep your bottles tightly corked. Using a pour spout is okay if you use the olive oil consistently, but if you are not going to be using the oil for some time, remove the pour spout and re-cork the bottle.
Heat will break down the oil, causing unpleasant taste. Don’t leave your bottles on a window sill or the ledge above the stove. Store in a dark pantry or out of direct sunlight.
Unlike Balsamic vinegar, olive oil does not mature with age. It will retain its flavor and health benefits if stored properly for 18 to 24 months. Keep in mind the oil will lose a small portion of its benefits with each passing month, so ideally it should be consumed as fresh as possible to derive the most culinary and health benefits
- Keep your olive oil container as air-tight as possible.
- Keep away from heat.
- Keep out of direct sunlight.