The Low Down on Oil
Olive oil and canola oil are excellent sources of healthy fats and antioxidants. But cooking oil is a fragile food that turns rancid and loses antioxidants in a hurry if it’s not stored properly.
Protect yours from these four influences to keep it fresh and nutritious.
Beware of Light
Oils spoil faster when kept in clear containers. Ceramic or tinted-glass bottles are better choices. A dark, dry cupboard is ideal for storing most cooking oils.
Make sure that cupboard isn’t next to the stove. Storing oil in the refrigerator is another option if you live in a warm climate or don’t plan to use it promptly. (Nut oils turn rancid quickly, so they must be refrigerated.) Some oils become thick and cloudy when chilled but reliquefy when raised to room temperature.
Don’t Expose to Air
Oxygen and oil don’t mix, so make sure whatever container you choose has an airtight lid or cover.
Fresh is Best
Even under the best conditions, cooking oils have a limited shelf life. Most taste best and retain more nutrients when used within one year of opening the original container.