If you've ever opened a jar of nut butter and noticed a layer of oil on top, that doesn't mean the product has gone bad — in fact, it's one of the clearest signs of quality.
Nuts — including peanuts, almonds and cashews — naturally contain a high amount of fat. When a butter is made from nothing but ground nuts, the way the GULIANI line is, without stabilizers or emulsifiers, the natural oil gradually rises to the surface over time. This is a physical process, not a sign of spoilage.
Many mass-market "regular" peanut butters remove this effect artificially by adding hydrogenated oils or palm oil, which keeps the texture uniform — but also changes the composition, often at the cost of trans fats or other less desirable ingredients.
What should you do about it? Simply stir the jar well with a spoon before use, until the oil and the dense paste come together into a smooth, even consistency. If you use the jar regularly, this takes less than a minute, and the butter stays smooth and evenly mixed afterward.