We went over saturated versus unsaturated fats.
Today let’s look at their stability.
Fats spoil when exposed to oxygen. Saturated fats are more resistant to this, but the polyunsaturated fats you store next to your stove to cook with are very receptacle to spoilage due to all of their less stable double bonds.
Here are some tips to keep your oil from spoiling and to keep it as healthy for you as possible:
- Store it somewhere cool dark place away from light and heat – like a cabinet away from your oven
- Do not keep it stored in plastic bottles. Chemicals from the bottle my leach into it.
- Keep it sealed tightly
- If your oil is being used to cook and you don’t care about the taste as much you can refrigerate it. It may turn cloudy and be harder to pour but it’s fine to use.
- If you are using the oil for dipping, salad dressings, etc – things you really want to taste the oil in, you should buy in smaller amounts, store in a cool place, and use relatively quickly- about three months.
This applies to other great oils, like flax and grapeseed oil. You’ll notice flaxseed oil is sold at stores in the refridgerated section in dark, UV proof bottles.
Hope this tip helps a bit! I always kept a glass bottle with a spout of oil next to the stove till I learned it defeated the purpose.