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High storage temperature<\/strong> and oxygen exposure<\/strong> negatively affect the sensory profile of olive oils. Over time at higher temperatures, the compounds that cause pleasant flavors and aromas in olive oil change and cause unpleasant ones. Rancidity develops sooner and free fatty acid levels rise faster.<\/p>\n Exposure to light causes a substantial loss<\/strong> of antioxidants and an increase in rancidity.<\/p>\n After the oil has deteriorated, there are no health implications with using it, it is just that it may no longer be<\/strong> classified as Extra Virgin Olive Oil<\/strong>.<\/p>\n Advice!! The oil should be stored in the dark at cool temperatures<\/strong>,\u2009not on the windowsill or near the stove. Once the bottle is opened, exposure to oxygen will occur, therefore the oil should be used quickly, while still fresh.<\/p>\n