Olive Oil Storage
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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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.
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re: Produce Addict
sivyaleah
Jan 31, 2007 12:40 PM
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.
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sivyaleah
Jan 31, 2007 12:29 PM
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.
