Content

• Steps
• Method 1 of 3: Proper packaging
• Method 2 of 3: Storing the Oil Correctly
• Method 3 of 3: Dispose of old or deteriorated oil
• Tips
• Warnings
• What do you need

When stored properly, edible oil retains its freshness for a long time, and if stored improperly, the oil can quickly turn rancid, even before the expiration date. In this article, you will learn how to properly store oil: in which container it should be stored, where and for how long. The article also explains how to tell if an oil is rancid or not.

Steps

Method 1 of 3: Proper packaging

1. 1 Close the cap on the oil bottle when you are not using it. Excessive exposure to oxygen is one of the main causes of oil rancidity. If you are not using oil, then close the container with the lid.
2. 2 Store your oil in a dark glass bottle with a tight-fitting lid. Even if the oil was sold in a glass bottle, pour it into a blue or green glass bottle. Exposure to sunlight affects the quality of the oil, but dark colored bottles help prevent this. Use a funnel to gently pour the oil out and not spill anything.
   • Brown glass bottles are not recommended as they let in too much light.
   • If you are using more than one type of oil, be sure to label the bottles.
   • You can use dark glass wine or vinegar bottles.
   • You can buy special dark glass bottles from a store that serves a variety of kitchen utensils.
3. 3 Do not use plastic bottles. Over time, plastic begins to release harmful chemicals. This affects not only the taste of the oil in general, but also its beneficial properties. If you bought your oil in a plastic bottle, consider pouring it into a glass bottle or jug ​​with a tight-fitting lid.
4. 4 Do not store oil in iron or copper containers. When interacting with oil, these metals enter into a chemical reaction, making the oil unsafe to use.
5. 5 Consider pouring the oil into smaller containers to make it easier to use. Some oils are sold in large bottles or containers. This can make them difficult to use. You can pour a small amount of oil from such a container into a dark colored glass bottle (as mentioned earlier).
   • Pour oil from the bottle whenever you need to use it.
   • When the small bottle is empty, pour oil from a large container into it. It is much easier to pour oil from a small bottle than from a large and heavy one.

Method 2 of 3: Storing the Oil Correctly

1. 1 Remember which oils can be stored at room temperature. The following types of oils can be stored at room temperature:
   • Ghee (clarified ghee) can be stored for several months.
   • Palm oil can be stored for several months.
   • Peanut butter (refined) can be stored for a couple of months.
   • Vegetable oil can last for about a year, or longer if it is tightly closed.
   • Olive oil can be stored in a cabinet between 14 ° C and 21 ° C for up to 15 months.
2. 2 Store oil in a cool, dark cabinet or pantry. Do not store oil near or over the stove. Frequent changes in temperature can negatively affect the quality of the oil.
3. 3 Be aware of the best types of oils to keep in the refrigerator. Some oils can deteriorate easily if not stored in a cool place. In the cold, many of them become cloudy and hard. That is why, before using, you will need to get such oil for a while - the oil will acquire its usual consistency. After use, the oil should be put back in the refrigerator:
   • Avocado oil can be stored for 9-12 months.
   • Corn oil can be stored for up to 6 months.
   • Mustard oil can be stored for 5-6 months.
   • Safflower oil can be stored for up to 6 months.
   • Sesame oil can be stored for 6 months.
   • Truffle oil can be stored for 6 months.
4. 4 Remember which oils can be stored both at room temperature and in the refrigerator. Some oils can be stored both in the refrigerator and on the shelf in the closet. In most cases, the oil can be kept in the refrigerator for a little longer than in the cupboard. Note that many oils become cloudy and hard when cooled. If this happens, you can simply take the oil out of the refrigerator for a couple of hours and it will return to its normal consistency. The only exception is coconut oil, which is solid at room temperature. The following oils can be stored both in the refrigerator and at room temperature:
   • Rapeseed oil can be stored at room temperature for 4-6 months, and in the refrigerator for up to 9 months.
   • Chili oil can be stored at room temperature for up to 6 months. It can be kept in the refrigerator for longer.
   • Coconut oil can be stored at room temperature for several months. It can be kept in the refrigerator for longer, but it is more difficult to use it straight from the refrigerator.
   • Grape seed oil can be stored at room temperature (no more than 21ºC) for about 3 months, and in the refrigerator for up to 6 months.
   • Hazelnut oil can be stored at room temperature for 3 months. It can be stored in the refrigerator for up to 6 months.
   • Pork lard (depending on the type) can be stored either in a cupboard or in the refrigerator. Check the storage instructions on the packaging if possible.
   • Macadamia nut oil can be stored at room temperature for up to two months. It can last longer in the refrigerator.
   • Palm kernel oil can be stored at room temperature for up to a year; it will last longer in the refrigerator.
   • Walnut oil can be stored in a cupboard for up to 3 months. It can be stored in the refrigerator for up to 6 months.
5. 5 Avoid storing oil where it can quickly deteriorate. Sunlight and frequent temperature changes can cause oil to lose its beneficial properties and turn rancid. Unfortunately, most often the most popular places for storing oil, for example, near the stove or on the windowsill, are not suitable for storing oil, because there the oil is more exposed to sunlight and temperatures. Even though the oil can be stored at room temperature, try not to store it in the following places:
   • Window sills
   • Next to the stove
   • Cabinet above the stove
   • Near a stove or oven
   • On the table
   • Near refrigerators (the back of the refrigerator may become hot)
   • Near kitchen appliances such as kettles, waffle makers, toasters.

Method 3 of 3: Dispose of old or deteriorated oil

1. 1 Remember that butter only stays fresh for a short time. There are two types of oils on sale: refined and unrefined. Refined oils can be processed and usually contain less flavor and nutrients. Unrefined oils are "purer" and contain a lot of nutrients. It must be indicated on the packaging of the oil whether it is refined or not. Below you will find out how long both types of oils can be stored:
   • Refined oils are usually stored for 6 to 12 months in a cool, dark place (or refrigerator if needed).
   • Unrefined oils are usually stored for 3 to 6 months in a cool, dark place. A refrigerator is best for storing these oils.
2. 2 Sniff the oil every few months. If the oil has an unpleasant or light wine smell, then it is rancid. Pour it out.
3. 3 Pay attention to the taste of the oil. If the oil tastes metallic, resembles wine in some way, or simply tastes unpleasant, then most likely it has deteriorated, rancid, or oxidized.
4. 4 Pay attention to how the oil was stored if it has deteriorated. This will help you understand why the oil has gone bad. Once you understand the reason, you can avoid making the same mistake next time. Here's what you need to do if the oil has gone bad:
   • Check the expiration date. If the oil has gone bad simply because you haven't used it before the expiration date, try buying a smaller bottle next time.
   • Was the oil stored in a plastic container? Some types of plastic packaging emit harmful substances that can make the oil taste bad.
   • Was the oil stored in a metal container? Some metals, such as copper and iron, react chemically with the oil, giving the oil a metallic taste. Do not store oil in such containers.
   • Check where the oil was stored. Some oils need to be refrigerated, while others can be kept in a cool, dark place.The oil should be stored in a place that is not exposed to sunlight and temperature fluctuations.
   • How was the oil stored? Was it tightly closed with a lid when not in use? The oil can deteriorate if it oxidizes.
5. 5 Do not pour oil down the drain. This is especially important if the oil is solid at room temperature. Dumping spoiled oil down the drain may seem like a convenient and quick way to get rid of it, but remember that it can clog the drain. It is best to pour the oil into an airtight container, such as a bottle or plastic bag, and then throw it in the trash can.

Tips

• Always close the cap on the oil bottle after use, otherwise the oil may turn rancid.
• If you have a lot of oil, store it in the refrigerator to keep the oil longer. Don't worry about the oil becoming cloudy and solid, it will turn liquid after you take it out of the refrigerator. The only exception is coconut oil, which is usually solid at room temperature.
• When buying oil, try to take the bottle from the back of the shelf, as most of the time those bottles are less exposed to sunlight. However, if store sales are high, then the bottles do not linger on the shelves for a long time, so this will not be a problem. If you are concerned about supermarket butter being exposed to bright light, you can find another store, even if its turnover is lower.
• Do not buy any oil if it has been stored near heat sources. If you notice that the oil is exposed to heat, you can inform the owner or administrator of the store so that the oil is moved to a cooler place.
• When purchasing oil, check its expiration date. This will help you know when to use it so it doesn't go bad.

Warnings

• Do not leave the lid on the oil open for a long time. Under the influence of oxygen, the oil deteriorates quickly.
• Do not store oil where it will be exposed to sunlight and temperature fluctuations. As mentioned above, do not store oil on windowsills, on a table, next to an oven or stove, or over a stove.
• Be careful when adding herbs or garlic to the oil bottle. These ingredients must be soaked in vinegar for 24 hours before being added to the oil to minimize the risk of transmission of pathogens into the oil, which can lead to various diseases, including botulism. Homemade herbal or garlic oils should be refrigerated and used within a short time. Homemade garlic oil should be used within one week of cooking.

What do you need

• Cool and dry place or refrigerator
• Dark glass bottle
• Edible oil