I'm aware that olive oil can become oxidized at room temperature after the bottle has been opened. In fact, the bottle I'm currently using suggests that it does not require refrigeration if used quickly. Well, I don't use that much olive oil so I guess that means it is going into the fridge. Problem is that this causes the oil to freeze. Here's my question: Is it better for stability to keep it at room temperature or repeatedly freeze/thaw it?
|
4
|
|
|
|
|
3
|
I wouldn't worry, especially if you use up your oil within a few months. Light and oxygen are more of a concern for me than temperature. When I buy olive oil, I choose always those that come in dark-glass bottles. Then, I store it away from the light and keep it capped at all time. So, those very handy spouts and cruets are a big no-no for me. If you don't use olive oil very often, buy smaller bottles. |
||
|
|
|
2
|
To avoid having to desolidify/resolidify the whole bottle, before you put it into the fridge transfer the olive oil into a canning jar of the appropriate size. Then just spoon out what you need each time and let that small amount melt. |
|||
|
|
1
|
your fridge is actually "freezing" the oil? maybe turn it down a notch? it's not a good idea to freeze/thaw any food repeatedly. it changes the structure of the food and in some cases, alters the flavor even. olive oil keeps perfectly in the fridge, but is not exactly usable in cold form until it returns to room temperature. so if you mean that it 'solidifies' in the fridge, well that is fine. no worries about the back and forth, save for the hassle of "form management". olive oil also keeps very well in a cupboard at room temperature, but i wouldn't recommend setting it right next to your stove due the constant heat from cooking. |
||
|
|
|
0
|
I put about 4 drops of vitamin E in the olive oil as soon as I open it. The vit E I use has 12IU per drop, so that's just about 50IU. |
|||||
|
|
0
|
Great question. I never thought of this and I live in the tropics: typical room temperature is about 30C when the aircon is not on which is almost always. I suppose you could transfer a small amount to a bottle in the cupboard at room temp and leave the rest in the fridge. Every now and then do a transfer to top up the cupboard stash. When I go home tonight, half the olive oil is going into the fridge. Maybe all the oils... how quickly does coconut oil turn rancid? |
|||
|
|
0
|
I was reading Marcella Hazans "Essentials of Classic Italian cooking" cookbook and she wrote that once olive oil bottle has been opened it should be used within a month or less. |
||
|
|
