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How do you store an oil, what is the shelf life and how do I know whether an oil is still good? Even though there is an expiry date on every product, this does not always mean that you can no longer use the product after this date. In this blog you can read more about the shelf life and storage of an oil.
The shelf life of a plant-based oil, wax or butter is connected to how you store an oil. So how do you store an oil? You always keep an oil in a cool, dark place. This does not have to be the fridge, but it certainly can be. Do not expose the oil to too many temperature fluctuations. All oils naturally have a different shelf life; this has to do with the composition of an oil.
Tip: When you make a blend of different oils, it can be a good idea to make a small quantity (for example 30-100ml). To this you then add Vitamin E Oil or Rosemary Antioxidant. You can store the large packs in a dark, cool place.
All our oils are supplied in dark bottles. The dark colour protects the oil against light. We recommend always continuing to store oils in dark bottles as well, in order to maintain their quality.
For raw materials we are not obliged to put an expiry date on a bottle. Nevertheless, we put an expiry date on every bottle to give our customers a guideline. For each product category we apply a standard shelf life and only deviate from this if documentation shows that it is different. We put the minimum shelf life on the product that corresponds to that in the supplier's documentation. In practice, raw materials often keep for much longer. For example, our waxes have a shelf life of 2 years, but they do not actually perish and can be used for years after the expiry date.
Essential oils keep for at least 2 years for use on the skin (mixed with a carrier oil, of course). After that, they can still be used in your diffuser. The same applies to essential oils: do not expose the oils to too many temperature fluctuations or to direct sunlight (heat and UV radiation). Some essential oils are just like a good wine, the scent actually gets better over the years (for example patchouli or sandalwood).
They certainly can! Oils and fats can spoil by going rancid, in other words by oxidising. Oxidation is caused by light, oxygen and moisture and heat. When an oil goes rancid, its chemical composition has changed. This always causes the taste and smell to change.
You can slow down oxidation by adding vitamin E to your oil.
Do you want to be sure whether a product is still good? Then use your eyes and nose. A carrier oil really does start to smell different when it is no longer good. The colour also changes. When the smell and colour are still the same, you can still use a product perfectly well (this does not apply to Hydrosols and other watery solutions)
Written by: Helena Laarman
