Olive oil is an amazing product with many proven health benefits. Nothing is (or should be) added to olive oil, the olives are crushed and the oil is extracted and put in a bottle for you, simple as that. However, like most natural products, it is most potent when it is freshest and degrades over time.

The general rule is not to use extra virgin olive oil older than 2 years, but it is recommended that you consume it within 12 to 18 months of production. Extra virgin olive oil can last this long as it has a lower acidity than other grades of olive oil which have an even shorter shelf life. South African olive oils which are part of the CTC (Commitment to Compliance) programme, will have a sticker on the box indicating the harvest year. So you will know that oil was produced in the first half of that year and can estimate the shelf life from there.