Why prepare your olive oil cellar in September?
In September the light changes, cooking shifts and the craving for comforting dishes comes back. Preparing your olive oil cellar at this time of year means having the right profile on hand for every recipe, enjoying the freshness of the new batches and getting a head start on the move into autumn. It's also the ideal moment to take stock of the bottles you've already opened, top up your supplies and discover new flavours, such as basil-pressed olive oil, perfect for finishing summer vegetables.
Find out how to choose your oils well, organise their storage and vary the pleasures at the table. To go further into green fruity or ripe fruity profiles, explore the 200 ml olive oil trio or the 500 ml discovery duo, two formats designed to diversify your cellar easily.
Want to personalise your selection or give a made-to-measure cellar? Discover the personalisation service to put together gift sets suited to your tastes or to offer as a present.
The essential oils to have for autumn
1. Natural extra virgin olive oil: the foundation of any cellar
Natural extra virgin olive oil, whether green fruity or ripe fruity, remains the must-have. It works just as well for gentle cooking as for finishing warm or cold dishes. For the first soups of the season or roasted vegetables, a 200 ml organic ripe fruity oil brings roundness and softness.
2. Basil-pressed olive oil: September's touch of freshness
Made by milling fresh basil together with the olives during extraction, basil-pressed olive oil bridges the end of summer and autumn. It lifts tomatoes, pan-fried courgettes or fresh pasta, and stretches out the herb season. Discover it here: organic basil olive oil.
3. Lemon, orange and chilli pressed oils: vary your pairings
To go with fish, fruit salads or spicier dishes, think also of oils pressed with lemon, orange and chilli. They let you try livelier or more exotic pairings, perfect for refreshing the table in autumn. The 200 ml olive oil trio lets you test several profiles.
How to store and organise your olive oil cellar
The rules to follow for optimal keeping
- Always keep your bottles away from light and heat, ideally in a cupboard or a temperate cellar.
- Favour dark bottles or tins to protect the oil from oxidation.
- Note the opening date on each bottle to keep track of freshness.
- Avoid long storage in the fridge, except during a heatwave.
- Check the level of each bottle regularly to avoid unpleasant surprises.
Choosing the right formats and volumes
Depending on how much you use, alternate between small formats for tasting and large volumes such as the organic 5 L tin for everyday cooking. For large gatherings or families, the jeroboam of organic extra virgin olive oil offers a rare compromise to bring to the table.
For professionals or anyone keen on personalisation, the service dedicated to cafés, hotels and restaurants makes it possible to build a made-to-measure cellar.
Tables: checklist for a well-stocked olive oil cellar
Frequently asked questions
How can you tell whether an olive oil is still good to use?
Check the smell and the taste: a fresh oil is fruity, with no rancid or metallic notes. Also check the best-before date on the label.
How long does an opened bottle of olive oil keep?
In general, a bottle is best used within three to six months of opening, especially if it is stored away from light and heat.
Which oil should you favour for autumn cooking?
For autumn, go for a ripe fruity olive oil for soups and roasted vegetables, or a basil-pressed oil to carry summer freshness into your dishes.
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