So you’ve chosen your oil wisely. Now what? As a follow-up to Healthy Oils Part 1, here are more tips about how to keep your oil fresh for the longest amount of time possible.
Store it smart
Light is oil’s enemy; too much light will cause the oil to break down. Look for oil packaged in dark-colored glass or plastic that filters out light. Store your oil in a cool, dark cabinet—not the cabinet above the stove, and not on the counter-top—to minimize exposure to light and heat.
Even if gallon jugs of oil are on sale, don’t buy them. The larger the container, the larger amount of headspace above the oil’s surface. The larger the headspace, the more the oil interacts with the air in that headspace. This oxidizes the oil, creating harmful free radicals—the opposite of antioxidants. To minimize oxidation, purchase oil that’s packaged in a relatively small container.
Know when to toss it
Rancid oil doesn’t just taste unpleasant, it’s bad for your health. Your nose is the best indicator of rancidity. If your oil has that characteristic rancid odor (which smells like Crayons), it’s time to toss it. Avoid reusing oil you’ve already cooked with; reheating oil accelerates its deterioration.
Have questions about choosing, cooking with, or storing oils? Contact me!