The Top Ways To Store Olive Oil

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The Top Ways To Store Olive Oil

Have you ever thought about where you store your Olive Oil? It's usually very easy to store oil right next to the stove, within arm's reach, but is that really the ideal location?

Olive Oil is a pantry staple that we use almost daily, and whether you have a routine work-a-day oil, or high end bottle of Extra Virgin Olive Oil, the main way to making sure it lasts is proper storage.

So, now that you know the crucial difference between everyday and Extra Virgin Olive Oil, it's time to make sure you are storing it properly.

3 Things to Keep Away from Olive Oil

Olive oil has three forms of kryptonite:

  • Oxygen
  • Light
  • And heat

Generally when exposed to those elements, the oil will turn rancid almost right away. The best way to prevent this (and extend your oil shelf life) is proper storage.

The Correct Way To Store Olive Oil

Generally, when it comes to storing Olive Oil, there are two main things to think about: where you store it and how you store it.

Where To Store Olive Oil

Olive Oil should be stored in a cool, dry, dark cupboard, away from the heat and light. Decide on a spot in the kitchen that's away from the oven.

The best temperature for storing oil is 57 degrees, though room temperature, or 70 degrees, is also okay.

For a longer shelf life, don't store oil in direct sunlight.

How To Properly Store Olive Oil

Our Olive Oil experts suggest that you store Olive Oil in a dark-colored glass bottle, which assist with keeping out the light, or in a stainless steel container. In addition, this will also help protect the oil from exposure to sunlight. If you purchase your Olive Oil in a big tin, think about pouring smaller amounts in a dark-colored bottle to use as you need it.

Furthermore, try to avoid storing oil in plastic containers because chemicals from the plastic can seep into the oil. In addition, try to avoid reactive metal containers, such as iron or copper, which can cause a reaction with the oil, making it unsafe.

It's also essential to limit the oil's exposure to oxygen. Over time, oxygen can degrade the quality of the oil, eventually turning it rancid. Use oil soon after buying it, and always keep it stored with a cap or lid.

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  • Alexis Barros