: Once opened, aim to use infused oil within 30 to 60 days for peak flavor.
Drizzling over caprese salad, pizza, or whisking into vinaigrettes.
Commercial oils use professional acidification processes to make them shelf-stable.
: Only buy oil in dark-tinted glass or tin containers.
If you'd like to try making your own at home, would you prefer a recipe using for a longer shelf life or fresh ingredients for immediate use? How to Safely Make Infused Oils - Penn State Extension
: Ensure the label explicitly states Extra Virgin Olive Oil (EVOO) as the base.
: Store in a cool, dark pantry away from the stove or windows.
Roasting meats, pasta aglio e olio, and as a base for aioli.
