Unlike wine extra virgin olive oil does not improve with age, it is best consumed immediately after pressing to experience, and gain, optimum flavour and health benefits. To provide the consumer with the information they require to make their purchasing decision a little easier Food Standards Australia & New Zealand (FSANZ) have indicated that a ‘Best Before Date’ be placed on the label, this is generally 18 months from date of pressing.

Certain olive varieties grown in particular areas can also determine the shelf life of extra virgin olive oil. The olive varieties Frantoio and Leccino are ideally suited to the cool climate in the Frankland River Region of Western Australia. This perfect combination of elements results in oil with a high polyphenol level (indicated by the level of pepper experienced at the back of the throat) therefore allowing Jingilli a longer shelf life.