A recent post on Marinated Feta elicited some interesting comments and questions about olive oil. Here’s a few tips that I follow when buying, using, and storing oil:
1. Keep olive oil out of the light.
I know you’ve spent a lot of money on your oil and you want to look at all those pretty labels lined up on your countertop. But too bad; it’s one of the absolute worst things you can do to oil. Light destroys olive oil, and other specialty oils as well, so stow it away. Nothing destroys olive oil faster than light. Except heat.
2. Keep olive oil away from heat.
That means don’t store your olive oil on that shelf above your stove, even though that’s where it’s handy. Keep it away from sunlight as well. It’s best not to store olive oil in the refrigerator. If you do, when you take it out the condensation can dilute the oil and cause it to spoil quicker.