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Olive Oil Storage

p
Produce Addict Jan 31, 2007 12:22 PM

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!

  1. 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.

    1. p
      Produce Addict Jan 31, 2007 12:38 PM

      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...

      1 Reply
      1. 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.

      2. f
        FlavoursGal Jan 31, 2007 12:41 PM

        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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