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P 03 307 8396 | F (03) 307 8390
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Storage and Handling

The way you store and handle oils is very important for maintaining oil quality. Whether refined or not, all oils are sensitive to heat, light and exposure to oxygen.

OSE offers two main types of oils; Monounsaturated and Polyunsaturated.

Oils that are Monounsaturated ie Olive Oil, Avocado Oil and Sunflower Oil tend to have a longer shelf life than polyunsaturated oils. These oils can be kept in a cool dry place away from direct sunlight or even refrigerated.

Polyunsaturated oils on the other hand ie Flax Seed Oil, Hemp Seed Oil and Rosehip Oil, are sensitive to heat and should not be cooked with. Exposing these oils to heat, light and oxygen will lessen their shelf life and nutritional profile. These oils need to be kept refrigerated or even frozen.

Freezing oils will prolong the quality and freshness of the oil without damaging any of the oils properties (flavor and quality). Some oils will stay in liquid form but others will become solid.

Oils for distribution or retail should be packaged into dark glass containers, which will protect the oil from light. The headspace of the bottle should be flushed with nitrogen to remove any oxygen on top of the bottle. Oils that are subjected to heat, light and oxygen will become rancid. Rancid oil has an unpleasant aroma and taste, and is in fact bad for you if consumed.

For bulk oils, our specification for shelf life is:
If stored in unopened containers at less than 20 Deg Celcius, the oil can expect to have a shelf life of 12 months.

For oils for further retail sale, our recommendation is:
Keep refrigerated and once opened consume within 3 months.

This is a guideline only, and it is the buyer's responsibility to ensure the integrity and quality of the product by validating shelf life of each product in their own packaging format.