EVOO Antioxidant Levels Decline During Storage

FOGGIA, Italy—A new study published in the March Journal of Food Science reveals antioxidants in extra-virgin olive oil lose up to 40-percent of their health benefits after six months of storage.

Researchers at the University of Foggia, analyzed varieties of extra-virgin olive oil produced from groves in the Italian countryside at production and during storage. After three months of storage, the antioxidant activity in the oils remained unchanged; antioxidants decreased by about 40 percent for almost all of the oils after six months, reported Newswise.

Researchers recommend storing EEVO in small glass bottles in a dark location at a temperature lower than 68-77°F