[mitchelsy]

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.

Keep Cool

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.

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[Aint2Good]

oo, thats something i didnt know.
Now i know (:

thanks ;D

[Lyfeforce]

I saw an episode on Food Paradise yesterday, about fried food. Apparently there's Dyers Fried Burger where they fry the patty... in grease that was used from 1916. -_-"

[eventer]

Yup....I love olive oil for cooking......but as mentioned, if not kept properly will turned rancid....

So its still better to use them fast and not keep for too long

[Del_CtrlnoAlt]

wonder if those spray kind olive oil better or those normal bottled ones better.