Answer: It is a source of great irritation to the U.S. olive oil industry that our government does not have much at all in the way of labeling laws concerning olive oil. U.S. producers have come up with our own label-The COOC seal; which follows international olive oil council grading guidelines.
http://www.oliveoilsource.com/asktheexpert/what-are-regulations-regarding-maximum-shelf-life-olive-oil
Remember that most olives are picked in the late fall or winter and are sold the next year, so 2002 oil will be the freshest available until early 2004 when 2003 oil will come on the market. Shelf life is very variable, depending on the olive variety, ripeness when pressed, care in processing, filtering, etc. It also depends on storage after it has left the producer, something they have no control of, so it is hard to guarantee a certain lifespan.
http://www.oliveoilsource.com/asktheexpert/what-are-regulations-regarding-maximum-shelf-life-olive-oil
Shelf Life of Oils. The shelf life of an oil will vary based on heat. If you refrigerate an oil, its shelf life will increase. If you have a large amount, you can freeze the rest of it if you know you will not use it for a while. We highly recommend either refrigerating or freezing what you will not use right away. The important thing is to keep the oil out of light, air and heat. All carrier oils can be used up to 100%.
http://www.gardenofwisdom.com/carrieroils.html
For maximum freshness store all oils in a cabinet and no hotter than 54 degrees. When stored properly, and depending upon process of how oil is made, oil shelf life ranges from 3 months(cheap quality) to up to 24 months (organic, more expensive).
https://answers.yahoo.com/question/index?qid=20090622115401AARhKLv
It can be as much as 3-4 years for an early harvest, high polyphenol containing olive variety which has been filtered then packaged in a well sealed tin or dark bottle then stored in a cool dark place by the grocer and consumer. Best to buy small quantities, use up the oil within 6 months. Any vegetable oil will go rancid with time. The oil is still edible but will taste bad. See our olive oil storage for a more lengthy discussion.
http://www.oliveoilsource.com/asktheexpert/what-shelf-life-olive-oil
Olive oil shelf life is affected by several aspects of the production including harvesting, bottling, and storage. Olive oil has a relatively long shelf life partly due to its high content of mono-unsaturated fat. BUT...light, heat, and oxygen are all natural enemies of olive oil and contribute to its deterioration. It starts with the olives themselves. Green (unripe) olives have a higher vitamin E and polyphenol content. Vitamin e and polyphenols are anti-oxidants and since oxidization leads to rancidity, more antioxidants means less susceptibility and a longer olive oil shelf life. The length of time between harvest and pressing or crushing is also crucial.
http://www.amazingoliveoil.com/shelf-life--storage.html
All olive oil will get rancid eventually, but if you're like most people, you're probably leaving your bottle of olive oil right on the counter, opening and closing it multiple times a week (or even a day). Every time the oil is exposed to air and/or light, it undergoes oxidiation and will get rancid quicker.
http://articles.mercola.com/sites/articles/archive/2013/08/05/olive-oil.aspx
Blackberry Seed Oil (we don't always stock this oil) Shelf Life of 6 months to 1 year Rich and very high in essential fatty acids, making it great for the health of the skin. Along with essential fatty acids, Blackberry seed oil nourishes the skin with vitamin C, leaving it protected from damage.
http://www.gardenofwisdom.com/carrieroils.html
Answer: Shelf life is very variable, depending on the olive variety, ripeness when pressed, care in processing, filtering, etc. It also depends on storage after it has left the producer, something they have no control of, so it is hard to guarantee a certain lifespan. Look on the label for a date.
http://www.oliveoilsource.com/asktheexpert/what-shelf-life-olive-oil
The biggest problem is that air,heat and light will contribute to oils become oxidated and hence turning rancid. As a result of environmental factors altering them, what you store your olive and extra virgin oil in makes all the difference in the world as well. Glass is never a good idea b/c it allows sunlight and light to penetrate through the bottle and taints the oil quicker.
https://answers.yahoo.com/question/index?qid=20090622115401AARhKLv
what is the shelf life for olive oil
The shelf life for olive oil is 6 months.