Handling extra virgin olive oil – quality, storage and use in the Nordic kitchen

21 March 2026 | Casa Jada

• Gourmet Square

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Extra virgin olive oil is one of the most fundamental and at the same time the most misunderstood product in the Danish kitchen. Its quality, taste and health value depend largely on how it is produced, stored and used.
Correct handling is crucial – not only for the taste experience, but also for the oil's shelf life and nutritional properties.

Casa Jada ensures that quality starts at the source.
One of the most important pieces of advice is to know your supplier – and preferably also the producer. Olive oil is one of the foods where there have historically been problems with fraud and misdeclaration. Products can be mixed, downgraded or sold as extra virgin without actually meeting the requirements.

By choosing a trustworthy supplier who is transparent about origin, harvest time and production, you significantly increase the likelihood of getting an authentic extra virgin olive oil. Ideally, the oil should be traceable to a specific producer, region – and preferably also olive variety.

Extra virgin olive oil is the highest quality category and must meet a number of requirements:
It must be mechanically extracted without the use of chemicals,
The acidity must not exceed 0.8%, and it must be sensory flawless – i.e. without signs of rancidity or other defects.

The classification is made at the time of production, but quality can deteriorate over time if the oil is not stored correctly.

The three biggest enemies: light, heat and oxygen

Olive oil is a sensitive natural product. Its biggest challenges are:
Light, which breaks down aromas and antioxidants
Heat, which accelerates chemical degradation
Oxygen, which leads to oxidation and rancidity

When the oil is exposed to these factors, it first loses flavor and complexity. Over time, it develops a distinctly rancid flavor, often described as old nutty, cardboard or waxy.
But the most important thing to understand is that improper storage can cause the expensive drops to degrade faster and you lose the health benefits the oil gives you.

Extra virgin olive oil contains natural antioxidants, primarily polyphenols, which protect against oxidation. These substances are also responsible for the characteristic bitterness and slight peppery sensation in the throat, which are often signs of high quality.

However, polyphenols cannot prevent degradation – only delay it. Even a very high-quality oil will eventually lose both flavor and stability.

To maintain quality, olive oil should be stored:
Dark, e.g. in a cupboard, and tightly closed to minimize oxygen contact.
Cool, ideally at 14–18°C - and max 20°C.
A simple rule of thumb is that you can more easily successfully recognize a good oil where the saturated fatty acids and waxes already begin to solidify at 10-12°C. However, it is not a test of authenticity.

It is important to avoid placing it close to the stove or in direct sunlight. A larger container can be stored by the pots or in a dark and cool room, while a smaller bottle is used daily.

A good tip is to buy the oil in a size that you can safely use within about six months of opening. Provided it is stored correctly, a good extra virgin olive oil can easily last this period without significant loss of quality.

In terms of taste, the oil undergoes a development from fresh and aromatic, to milder and less complex, and finally ends up rancid and unsuitable.

A slightly older oil that is still fresh (not rancid) can be used for mayonnaise and dressings where a milder taste is desired. A rancid oil, on the other hand, should never be used.

Although olive oil is traditionally associated with the Mediterranean region, extra virgin olive oil should be a natural part of Nordic cuisine. Its ability to support and enhance the taste of raw materials without dominating makes it particularly suitable for Nordic ingredients such as fish, vegetables and herbs.

It acts as a humble but effective flavour carrier that binds dishes together and adds both texture and depth.
Here it is important to choose quality that makes the (big) difference:
A higher content of polyphenols, a better flavour profile and it has a longer resistance to oxidation.

Conversely, a low-quality oil will lose flavour more quickly and develop rancidity. Therefore, quality is not just a question of gastronomy, but also of durability, flavour and food enjoyment.

Extra virgin olive oil is not just an ingredient – ​​it is a craft product that deserves respect in both purchasing, storage and use. Stop by Casa Jada, where we are happy to tell you about our Spanish flavour universe.