Were you aware that unlike honey, olive oil DOES expire? An unopened bottle of extra virgin will stay fresh for maybe up to 18 months. And an unopened non-virgin bottle will last maybe up to 24 months.

I say “maybe” because it depends on how it’s stored. All olive oil should be stored in dark containers in a cool, dark place (think basement storage room, for instance). Like all foods, heat and light isn’t good for long-term shelf life.

This means that if you have one of those skinny bottles of olive oil with the professional-looking pour spout, sitting on your counter near your stove top, you’ll want to use it up quickly. As pretty as they are, they’re not the best way to keep olive oil.

Food scientists say that to know how long your olive oil has been sealed, look for the harvest date on your container label. This date indicates your oil’s freshness and how much longer you can store it.

Once opened, it should be used within a month or two. It’s not that difficult to use it up, though, since it’s such a versatile food. That’s the good news.

Here’s the deal: harvest date or not, bad olive oil is EASY TO DETECT! The smell of rancidity is distinct, so a quick sniff tells the real story. Professional olive oil tasters add that expired olive oil can also smell waxy like a box of crayons. There’s no saving rancid oil.

Besides smelling your oil, there’s always tasting it. If it’s gone bad, it tastes nasty, period. There’s no debate.

But here’s what olive oil pros say: “If somehow you mess up and inadvertently include a small amount of rancid oil in your recipe, you won’t get sick. But the flavor of your dish will be unpleasant—an unpleasantness you can’t hide or doctor up.

The bottom line? If it TASTES OK to you, go ahead and use it. Just keep an eye on it and try to use it up as quickly as you can.

Lastly, as mentioned above, store it properly. And never keep it in the refrigerator. It will solidify and lose its flavor zippy quick. (Ask me how I know…)