How should a bottle of cooking oil be stored?

By John Gregerson

Jun 16, 2009
All oils, cooking oil included, are sensitive to heat, light, and oxygen. Hence, it's best to  store cooking oils in a cool, dry place--meaning away from refrigerator tops, ovens, vents and other heat sources.  Once it’s opened, it’s best to store it in the refrigerator.  The biggest cause of deterioration of cooking oil is oxidation of the fat.  Oxidation proceeds more slowly in the refrigerator, so oil will last longer there. (Oxidation is a reaction that takes place when oxygen has access to products containing fat or pigments.  For more information on the effects of oxidation, click here: 

http://shelflifeadvice.com/faq/what-oxidation-and-how-does-it-alter-food-products

 
Is olive oil subject to the same principles of handling, storage, and shelf-life as more conventional cooking oils?
 
In most cases. One difference is that olive oil shouldn't be refrigerated after opening it. Most liquid oils are very polyunsaturated, which is why they are liquid.  However, only 10% of the fatty acids in olive oil are polyunsaturated, which is why it solidifies somewhat when refrigerated.  Although refrigeration lengthens its shelf life, it complicates using it because the unsaturated fatty acids rise to the top. If you pour right from the bottle, you are getting only the top layer.  Therefore, it’s probably best to keep olive oil on the shelf  and discard it within 3 months of opening it. 

 

 
Source(s):
Susan Brewer, Ph.D.  University of Illinois, Department of Food Science and Human Nutrition
 

 

by tjcgold - 06/03/2011 - 16:24

storing food is really a difficult job, especially when it comes to cooking oil, vegetables and frutis.

 

Cooking oil comparison.

 
 

You must be logged in to post a comment or question.

Sign In or Register for free.