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Olive Oil Storage

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I generally store my fancy olive oils in the fridge since I don't use them fast enough. Just read Rosengarten saying this isn't a good idea because condensation forms inside the bottle which distorts the taste of the oil. He says it is better to just store in a dark place. Is he right? And if he is should I take my oils out of the fridge or is it too late for this batch?

thanks hounds!

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  1. I store mine on my countertop and never have had any problem with it. However, I buy it in small quanties and the counter is not in any direct sunlight. I only buy high quality extra virgin olive oil - takes me about 1-2 months to go through a bottle, there's only 2 of us at home. It's only used for salad and sauteeing. I've never noticed any degradation of the product.

    I wouldn't keep it in the fridge, let alone what Rosengarten says, I also wouldn't want to wait for it to come to room temp to use.

    1. the coming to room temp is not a problem, i just run it under hot water, but the whole point is to preserve the freshness of the oil, so if the fridge isn't doing that...

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      1. re: Produce Addict

        But, if you're warming the entire thing up under hot water all the time, wouldn't that in itself degrade the quality of the oil over time? I might be wrong about that, it just seems that way to me. I'd think you'd want to keep it stable, or at least let it warm up gently.

      2. Both bottles (no larger than 1 litre) of extra virgin olive oil (one really special one for vinaigrettes and sprinkling, the other good-but-not-over-the-top for cooking) are kept at room temperature, within easy reach.

        Take your bottles out of the fridge, do a quick sniff test, and keep them at room temperature.