**8.7 Storage of EVOO**

Immediately following oil extraction from the olive fruit, there is potential for the phenolic quality of the oil to decline, via oxidation catalysed by oxygen (O2) and light (Kalua et al., 2006a, Morello, 2004). One study to date, has investigated the effect O2, light, and storage time have on oleocanthal concentration. In this study, oleocanthal concentration decreased somewhat (15 - 37%) over a 10-month storage period, depending on the storage conditions. The largest decrease was seen in EVOO stored under exposure to O2 and light (37%) and the smallest loss was found in the EVOO stored under O2 and light limiting conditions (15%). Oils stored under sole exposure to O2 or light were found to have a similar rate of oleocanthal degradation over the 10-month period (28% and 25% respectively) (Cicerale et al., 2011b).
