{"id":60,"date":"2012-08-02T09:08:35","date_gmt":"2012-08-02T09:08:35","guid":{"rendered":"http:\/\/www.canitgobad.net\/?p=60"},"modified":"2022-09-19T08:48:56","modified_gmt":"2022-09-19T08:48:56","slug":"can-olive-oil-go-bad","status":"publish","type":"post","link":"https:\/\/www.canitgobad.net\/can-olive-oil-go-bad\/","title":{"rendered":"Does Olive Oil Go Bad? Shelf Life, Spoilage &#038; Storage"},"content":{"rendered":"<style>img#mv-trellis-img-1::before{padding-top:134.04825737265%; }img#mv-trellis-img-1{display:block;}img#mv-trellis-img-2::before{padding-top:66.75%; }img#mv-trellis-img-2{display:block;}<\/style>\n<p>Let&rsquo;s talk about the shelf life, spoilage, and storing olive oil.<\/p>\n\n\n\n<p>Got a half-open bottle of extra virgin olive oil that&rsquo;s been unused for a few months, and <strong>wondering if it&rsquo;s still any good<\/strong>? Does olive oil go bad?<\/p>\n\n\n\n<p>Or maybe you&rsquo;re just opening a fresh bottle and want to know how long olive oil lasts after opening.<\/p>\n\n\n\n<p>Sounds familiar?<\/p>\n\n\n\n<p>If so, read on. This article is what we&rsquo;re looking for.<\/p>\n\n\n\n<p class=\"is-style-paragraph-tip\">This article focuses on extra virgin olive oil (EVOO). If your bottle doesn&rsquo;t say &ldquo;extra virgin&rdquo; but instead calls itself &ldquo;pure&rdquo; or &ldquo;light,&rdquo; some of that oil is refined. If that&rsquo;s the case, read my <a href=\"https:\/\/www.canitgobad.net\/can-vegetable-oil-go-bad\/\">article on vegetable oil<\/a> instead, as it&rsquo;s more relevant to you.<\/p>\n\n\n\n<p class=\"has-text-align-center\"><noscript><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-62\" title=\"Naples Olive Oil\" src=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg\" alt=\"Olive Oil - it can go bad\" width=\"373\" height=\"500\" srcset=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg 373w, https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil-223x300.jpg 223w\" sizes=\"(max-width: 373px) 100vw, 373px\"><\/noscript><img decoding=\"async\" loading=\"eager\" class=\"alignnone size-full wp-image-62 eager-load\" title=\"Naples Olive Oil\" src=\"data:image\/svg+xml,%3Csvg%20xmlns='http:\/\/www.w3.org\/2000\/svg'%20viewBox='0%200%20373%20500'%3E%3Crect%20width='373'%20height='500'%20style='fill:%23e3e3e3'\/%3E%3C\/svg%3E\" alt=\"Olive Oil - it can go bad\" width=\"373\" height=\"500\" sizes=\"(max-width: 373px) 100vw, 373px\" data-pin-media=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg\" id=\"mv-trellis-img-1\" data-src=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg.webp\" data-srcset=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg.webp 373w, https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil-223x300.jpg.webp 223w\" data-svg=\"1\" data-trellis-processed=\"1\"><br><em>Image used under Creative Commons from <a href=\"https:\/\/www.flickr.com\/photos\/amyguth\/5927113450\/\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Amy Guth<\/a><\/em><\/p>\n\n\n<h2 class=\"simpletoc-title\">Table of Contents<\/h2>\n<ul class=\"simpletoc-list\">\n<li><a href=\"#does-olive-oil-go-bad\">Does Olive Oil Go Bad?<\/a>\n<ul><li>\n<a href=\"#expired-olive-oil\">Expired Olive Oil<\/a><\/li>\n<\/ul>\n<\/li>\n<li><a href=\"#how-to-tell-if-olive-oil-is-bad\">How to Tell if Olive Oil Is Bad?<\/a><\/li>\n<li><a href=\"#how-long-does-olive-oil-last\">How Long Does Olive Oil Last?<\/a>\n<ul><li>\n<a href=\"#after-opening\">After Opening<\/a><\/li>\n<\/ul>\n<\/li>\n<li><a href=\"#how-to-store-olive-oil\">How to Store Olive Oil<\/a><\/li>\n<li><a href=\"#olive-oil-shelf-life-and-spoilage-summary\">Olive Oil Shelf Life and Spoilage Summary<\/a><\/li><\/ul>\n\n<h2 class=\"wp-block-heading\" id=\"does-olive-oil-go-bad\">Does Olive Oil Go Bad?<\/h2>\n\n\n<p><strong>Olive oil goes&nbsp;<a href=\"https:\/\/en.wikipedia.org\/wiki\/Rancidification\" target=\"_blank\" rel=\"noreferrer noopener\">rancid<\/a>&nbsp;if stored for too long or in poor conditions.<\/strong>&nbsp;The main signs of rancidity are a sharp and bitter taste and sometimes an off aroma that might remind you of old paint or nail polish remover.<\/p>\n\n\n\n<p>The issue is that fresh olive oil often&nbsp;<a href=\"https:\/\/www.olivetomato.com\/how-to-recognize-good-and-bad-olive-oil\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">tastes bitter and has a peppery aftertaste<\/a>. And it&rsquo;s quite difficult for an uneducated palate to tell if your olive oil tastes this way because it&rsquo;s nice and fresh or because it&rsquo;s already rancid.<\/p>\n\n\n\n<p>(That&rsquo;s why many of us are&nbsp;<a href=\"https:\/\/fivethirtyeight.com\/features\/most-of-us-are-blissfully-ignorant-about-how-much-rancid-olive-oil-we-use\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">used to eating rancid olive oil, and we don&rsquo;t really mind.<\/a>)<\/p>\n\n\n\n<p>Fortunately, eating a small amount of rancid oil&nbsp;<a href=\"https:\/\/healthyfamilyct.cahnr.uconn.edu\/2021\/04\/30\/oils-tips-for-storage-and-preventing-spoilage\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">isn&rsquo;t a big deal in the short term<\/a>. Otherwise, we&rsquo;d all spend our evenings on the toilet after eating a healthy serving of EVOO in a salad.<\/p>\n\n\n\n<p>That said, consuming rancid fats might have negative long-term consequences, especially if you do so quite often. That&rsquo;s why it&rsquo;s best to toss that bottle if you suspect it&rsquo;s rancid.<\/p>\n\n\n\n<p>But what if you&rsquo;re not sure if the oil is rancid?<\/p>\n\n\n\n<p>That&rsquo;s when the date on the label comes in.<\/p>\n\n\n<h3 class=\"wp-block-heading\" id=\"expired-olive-oil\">Expired Olive Oil<\/h3>\n\n\n<p><strong>Olive oil doesn&rsquo;t expire based on the date printed on the label, but unlike other oils, that date can help you determine whether you should still use it.<\/strong><\/p>\n\n\n\n<p>Long story short, if the oil is more than a couple of months past its date, it&rsquo;s probably best to toss it if you care about the quality but can&rsquo;t distinguish between rancid and fresh olive oil.<\/p>\n\n\n\n<p>Here&rsquo;s why.<\/p>\n\n\n\n<p>The standard is that&nbsp;<a href=\"https:\/\/www.aboutoliveoil.org\/olive-oil-harvest-date-vs-best-by-date\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">the best-before date shouldn&rsquo;t be more than two years from the bottling date<\/a>. And that&rsquo;s about as long as olive oil stored at room temperature can keep quality.<\/p>\n\n\n\n<p>(We&rsquo;ll talk more about the shelf life in a moment.)<\/p>\n\n\n\n<p>So if your oil is already a few months past its date, chances are its quality is mediocre at best. Couple that with the fact that it&rsquo;s probably rancid too, and tossing it seems like the best course of action.<\/p>\n\n\n\n<p>Having that out of the way, let&rsquo;s talk about the spoilage signs you should look out for.<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-large\"><noscript><img decoding=\"async\" loading=\"lazy\" width=\"800\" height=\"534\" src=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower-800x534.jpg\" alt=\"Adding olive oil to cauliflower\" class=\"wp-image-2959\" srcset=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower-800x534.jpg 800w, https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower-500x334.jpg 500w, https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower-768x512.jpg 768w, https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower.jpg 1000w\" sizes=\"(max-width: 760px) calc(100vw - 48px), 720px\"><\/noscript><img decoding=\"async\" loading=\"lazy\" width=\"800\" height=\"534\" src=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower-800x534.jpg.webp\" alt=\"Adding olive oil to cauliflower\" class=\"wp-image-2959 lazyload\" srcset=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower-800x534.jpg.webp 800w, https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower-500x334.jpg.webp 500w, https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower-768x512.jpg.webp 768w, https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower.jpg.webp 1000w\" sizes=\"(max-width: 760px) calc(100vw - 48px), 720px\" data-pin-media=\"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Adding-olive-oil-to-cauliflower.jpg\" id=\"mv-trellis-img-2\" data-trellis-processed=\"1\"><figcaption>Adding olive oil to cauliflower<\/figcaption><\/figure><\/div>\n\n<h2 class=\"wp-block-heading\" id=\"how-to-tell-if-olive-oil-is-bad\">How to Tell if Olive Oil Is Bad?<\/h2>\n\n\n<p>Discard your olive oil if:<\/p>\n\n\n\n<ul><li><strong>It tastes sharp and bitter.<\/strong>&nbsp;Those two are typical signs of rancidity. That said, fresh olive oil is naturally bitter, so if yours is relatively new and well before the printed date, chances are it&rsquo;s okay. When in doubt, check the date and toss it if it&rsquo;s more than a couple of weeks past it.<\/li><li><strong>It has an off aroma.<\/strong>&nbsp;Rancid fat usually has a chemical-like smell. Some people describe it as smelling like old paint; others say it reminds them of crayons or wax. You get the idea. If it smells &ldquo;weird,&rdquo; assume it&rsquo;s gone bad and toss it.<\/li><li><strong>There&rsquo;s organic growth in the bottle.<\/strong>&nbsp;Oils don&rsquo;t go moldy on their own, but all bets are off if they get contaminated. Check the surface, the bottom of the bottle, and the neck. If there&rsquo;s anything that shouldn&rsquo;t be there, err on the side of caution.<\/li><li><strong>There&rsquo;s sediment at the bottom of the bottle.<\/strong>&nbsp;Most&nbsp;<a href=\"http:\/\/www.gaiasplate.com\/olive-oil-frequently-asked-questions\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">olive oils are filtered<\/a>, so there shouldn&rsquo;t be any sediment. Things are different if the bottle says it&rsquo;s &ldquo;unfiltered&rdquo; and that sediment was there from the get-go.<\/li><li><strong>It&rsquo;s more than a few months past the printed date.<\/strong>&nbsp;As I already mentioned, olive oil has a somewhat limited shelf life after bottling, and it&rsquo;s often difficult to discern between a good and a rancid one. Because of that, I suggest tossing it if it&rsquo;s more than 3 to 4 months past its date.<\/li><\/ul>\n\n\n\n<p>Those are the typical spoilage signs of olive oil. If you notice anything else that seems off, trust your intuition and toss the oil. Better safe than sorry.<\/p>\n\n\n\n<p>That said, there&rsquo;s one thing that trips people up: cloudiness.<\/p>\n\n\n\n<p>If you place your extra virgin olive oil in the fridge,&nbsp;<a href=\"http:\/\/www.gaiasplate.com\/olive-oil-frequently-asked-questions\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">it&rsquo;ll become cloudy.<\/a>&nbsp;That&rsquo;s normal and nothing to worry about &ndash; it&rsquo;ll get back to its usual consistency when you warm it up to room temperature.<\/p>\n\n\n\n<p>(Similar thing happens to pretty much all popular oils, including <a href=\"https:\/\/www.canitgobad.net\/can-canola-oil-go-bad\/\">canola<\/a>, <a href=\"https:\/\/www.canitgobad.net\/can-grape-seed-oil-go-bad\/\">grapeseed<\/a>, or <a href=\"https:\/\/www.canitgobad.net\/can-sesame-oil-go-bad\/\">sesame oil<\/a>. <a href=\"https:\/\/www.canitgobad.net\/can-coconut-oil-go-bad\/\">Coconut oil<\/a> is only slightly different, as it&rsquo;s solid at room temperature, and refrigerating it will only make it firmer.)<\/p>\n\n\n<h2 class=\"wp-block-heading\" id=\"how-long-does-olive-oil-last\">How Long Does Olive Oil Last?<\/h2>\n\n\n<p><strong>Unopened olive oil lasts&nbsp;<a href=\"https:\/\/theoiltree.com\/pages\/faq\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">about 15<\/a>&nbsp;to&nbsp;<a href=\"https:\/\/www.aboutoliveoil.org\/olive-oil-harvest-date-vs-best-by-date\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">24 months<\/a>&nbsp;from the date it was bottled. Once you open the bottle, it retains best quality for about 3 to 5 months if you&nbsp;<a href=\"https:\/\/essentials.bertolli.com\/olive-oil-shelf-life\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">store it in a cool and dark place<\/a>&nbsp;and keep the bottle sealed tightly at all times.<\/strong><\/p>\n\n\n\n<p>That period is already reflected in the best-before date and the exact time depends on the brand.<\/p>\n\n\n\n<p>Some brands say olive oil keeps quality for only&nbsp;<a href=\"https:\/\/theoiltree.com\/pages\/faq\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">12 to 15 months of crushing<\/a>, while others go with more relaxed guidelines. And it&rsquo;s not like one brand is right and the others are wrong.<\/p>\n\n\n\n<p>Next, sometimes it takes a couple of months between harvest and pressing the oil, and the olives slowly lose quality during that period. That&rsquo;s why&nbsp;<strong>premium olive oil brands often put a harvest date on the label and base their &ldquo;best-before&rdquo; date on that<\/strong>.<\/p>\n\n\n\n<p>That&rsquo;s all well and good and helps give consumers a slightly better estimate, but it&rsquo;s far from ideal.<\/p>\n\n\n\n<p>First, not all bottles come with a harvest date. Certainly not those budget olive oils most of us buy.<\/p>\n\n\n\n<p>Second, olive oil in a single bottle is often a mix of a few harvests, making dates difficult to track.<\/p>\n\n\n\n<p>Last, unless you&rsquo;re an expert, you probably don&rsquo;t care about any of that and just want a single date you know from other food products.<\/p>\n\n\n\n<p>That&rsquo;s why working with the best-before date is what I recommend.<\/p>\n\n\n\n<p>Next, let&rsquo;s talk about open olive oil.<\/p>\n\n\n<h3 class=\"wp-block-heading\" id=\"after-opening\">After Opening<\/h3>\n\n\n<p><strong>Olive oil retains best quality for about 3 to 5 months after first opening the bottle.<\/strong>&nbsp;That&rsquo;s true, assuming you store it in a dark-tinted bottle, seal it tightly after every use, and keep it in a cool and dark place.<\/p>\n\n\n\n<p>Unfortunately, it&rsquo;s difficult to tell exactly how long yours will last, as that depends heavily on both the quality and your storage practices.<\/p>\n\n\n\n<p>Because of that, many brands simply say&nbsp;<a href=\"https:\/\/essentials.bertolli.com\/olive-oil-shelf-life\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">it keeps for a couple of months after opening<\/a>. Fortunately, California Olive Oil Council gives a slightly more precise estimate of&nbsp;<a href=\"https:\/\/cooc.com\/buying-tips\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">3 to 6 months<\/a>. And that&rsquo;s what I suggest you stick with it.<\/p>\n\n\n\n<p>Other oils tend to last a bit longer than olive oil. For instance, <a href=\"https:\/\/www.canitgobad.net\/can-peanut-oil-go-bad\/\">peanut oil keeps for at least six months after opening<\/a>.<\/p>\n\n\n\n<p>Finally, let&rsquo;s talk about storage practices.<\/p>\n\n\n<h2 class=\"wp-block-heading\" id=\"how-to-store-olive-oil\">How to Store Olive Oil<\/h2>\n\n\n<p><strong>Store your olive oil in a cool and dark place, away from sunlight and heat sources. And after first opening the bottle, keep it sealed when not in use.<\/strong><\/p>\n\n\n\n<p>There&rsquo;s&nbsp;<a href=\"https:\/\/theoiltree.com\/pages\/faq\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">no need to refrigerate olive oil<\/a>, but storing it in the fridge is worth considering if you&rsquo;d like yours to retain quality for longer and don&rsquo;t mind it becoming cloudy.<\/p>\n\n\n\n<p class=\"is-style-paragraph-tip\">EVOO becomes a bit cloudy in the refrigerator, but it returns to normal if warmed to room temperature. Remember to do that if you&rsquo;re going to use it to <a href=\"https:\/\/www.canitgobad.net\/can-salad-dressing-go-bad\/\">dress a salad<\/a>.)<\/p>\n\n\n\n<p>One thing is certain about where your EVOO bottle should sit: nowhere near the stove. That&rsquo;s typically the warmest place in the kitchen, and heat is one of the factors that speed up the oil going rancid.<\/p>\n\n\n\n<p>The two other factors are&nbsp;<a href=\"https:\/\/essentials.bertolli.com\/olive-oil-shelf-life\/\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">air and light<\/a>.<\/p>\n\n\n\n<p>Keeping olive oil away from light is simple &ndash; store it in a closed cupboard or anywhere else sunlight doesn&rsquo;t reach.<\/p>\n\n\n\n<p>When it comes to limiting air exposure, the most important thing is to keep the bottle sealed at all times. If you&rsquo;re using any olive oil pourer, make sure it seals itself properly and doesn&rsquo;t leave the bottle half-open.<\/p>\n\n\n\n<p>Then, if you&rsquo;ve bought an extra large bottle of expensive olive oil, consider&nbsp;<a href=\"http:\/\/www.gaiasplate.com\/olive-oil-frequently-asked-questions\" target=\"_blank\" rel=\"noreferrer noopener nofollow\">transferring some to a smaller bottle<\/a>&nbsp;you regularly use while keeping the rest sealed in its original bottle. And when that bottle becomes less than half-full, you transfer the oil to another, smaller bottle.<\/p>\n\n\n\n<p>You get the idea &ndash; it&rsquo;s all about having as little air in the bottle and opening it as rarely as possible.<\/p>\n\n\n<h2 class=\"wp-block-heading\" id=\"olive-oil-shelf-life-and-spoilage-summary\">Olive Oil Shelf Life and Spoilage Summary<\/h2>\n\n\n<p>Thanks for reading this primer on olive oil. Here are the takeaways:<\/p>\n\n\n\n<ul><li>Olive oil goes rancid if stored for too long or in bad conditions. The typical signs are sharp and bitter taste and sometimes an off smell. Unfortunately, it&rsquo;s often difficult to tell if olive oil is rancid because fresh olive oil typically tastes bitter and a bit biting.<\/li><li>Olive oil retains quality for up to two years of bottling if stored in the pantry. After opening the bottle, it stays fresh for up to 6 months, assuming it&rsquo;s properly stored.<\/li><li>Keep your olive oil sealed tightly in a cool and dark place away from sunlight and sources of heat. You can refrigerate it if you want it to retain quality for longer, but that&rsquo;s not necessary. Plus, it makes the oil cloudy until warmed up.<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Can olive oil go bad? Olive oil is one of the most important ingredients in every kitchen. It&#8217;s in most cases used in salad dressings, sometimes in frying. <\/p>\n","protected":false},"author":4,"featured_media":62,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","disable-in-feed":false,"article-schema-type":"","disable-critical-css":false},"categories":[230],"tags":[],"uagb_featured_image_src":{"full":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"thumbnail":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil-150x150.jpg",150,150,true],"medium":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil-223x300.jpg",223,300,true],"medium_large":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"large":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"2048x2048":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"post-thumbnail":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_trellis_1x1":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_trellis_3x4":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_trellis_3x4_high_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_trellis_3x4_med_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",358,480,false],"mv_trellis_3x4_low_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",240,320,false],"mv_trellis_4x3":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_trellis_16x9":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",306,410,false],"mv_trellis_srcset-960":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_trellis_srcset-1080":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"1200x1200":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_create_1x1":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",149,200,false],"mv_create_1x1_medium_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",239,320,false],"mv_create_1x1_medium_high_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",358,480,false],"mv_create_1x1_high_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_create_4x3":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",179,240,false],"mv_create_4x3_medium_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",269,360,false],"mv_create_4x3_high_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_create_3x4":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",240,320,false],"mv_create_3x4_medium_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",358,480,false],"mv_create_3x4_high_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_create_16x9":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",134,180,false],"mv_create_16x9_medium_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",201,270,false],"mv_create_16x9_high_res":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",302,405,false],"mv_create_no_ratio":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false],"mv_create_vert":["https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil.jpg",373,500,false]},"uagb_author_info":{"display_name":"Marcin Skrzypiec","author_link":"https:\/\/www.canitgobad.net\/about\/"},"uagb_comment_info":0,"uagb_excerpt":"Can olive oil go bad? Olive oil is one of the most important ingredients in every kitchen. It's in most cases used in salad dressings, sometimes in frying.","mv":{"thumbnail_id":62,"thumbnail_uri":"https:\/\/www.canitgobad.net\/wp-content\/uploads\/Naples-Olive-Oil-223x300.jpg"},"_links":{"self":[{"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/posts\/60"}],"collection":[{"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/comments?post=60"}],"version-history":[{"count":0,"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/posts\/60\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/media\/62"}],"wp:attachment":[{"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/media?parent=60"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/categories?post=60"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.canitgobad.net\/wp-json\/wp\/v2\/tags?post=60"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}