Quality defects in oils sold here in the US are a rather large problem. Many consumers don’t know how to recognize defective oils when they come across them. Here’s a link to an article from the Olive Oil Times that has great information on how to detect substandard olive oils. Read this and you’ll be on your way to being an Olive Oil detective!!
At Il Fiorello, we talk a lot about what makes a good oil, and what constitutes a bad oil. Our inventory of oils is carefully stored to dramatically slow the degradation process of the olive oil. All olive oils will eventually go bad; proper storage slows that process. Here at Il Fiorello, our oils are stored at a temperature of 62°F, covered with an inert gas, and left quiet until we need to bottle oil for retail purposes. We only bottle what we can sell in relatively short period of time; so the quality of our oil in storage remains high.
One of the reasons we encourage you to use your oils rather than saving them for a special occasion is that we know you aren’t likely to have access to the storage mechanisms we use, and we want you to be able to enjoy the oils at their peak of health and flavor. Another reason to use them early and often is that they are just that good!!