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Keep delicate oils in the refrigerator.<\/strong> Flaxseed, walnut, hemp and other high-PUFA specialty oils are so prone to oxidation that they must be refrigerated before opening. They may become cloudy in the fridge, which is harmless and reverses at room temperature.<\/p>\nLabel the opening date.<\/strong> A bottle of vegetable oil looks the same if it has been open for 2 months or if it has been open for 14 months. A date on the label removes the guesswork.<\/p>\nNever pour fresh oil into a bottle containing old oil.<\/strong> Old residue will accelerate the rancidity of fresh oil. Use one bottle until empty, then start a new one.<\/p>\n<\/div>\nRecipes That Use Cooking Oil<\/h2>\nFrequently Asked Questions<\/h2>\n\n
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Can I use cooking oil after its expiry date?<\/h3>\nYes, within reason and with a smell and taste check. Best-by dates on cooking oils indicate the highest quality, not the immediate safety cutoff. If the odor and taste of the unopened bottle are normal, it can be stored properly and used for several months. An opened bottle is more about the smell and taste test than the date. If its smell is neutral and taste is right, it is fine to use. If any are stale or foul-smelling, discard them regardless of the date.<\/p>\n<\/div>\n
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My vegetable oil looks cloudy. Has it gone bad?<\/h3>\nnot necessarily. Vegetable oils and other cooking oils can become cloudy at cold temperatures as some of the fatty acids begin to solidify. This is a normal physiological reaction to cold, not a sign of something bad. Bring the oil to room temperature and the cloudiness should clear up. If it’s cloudy at room temperature and smells bad, it’s probably gone rancid.<\/p>\n<\/div>\n
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Can I cook in oil that has a slight odor?<\/h3>\nNo, even mildly rancid oil will make food taste unpleasant, and the oxidized compounds it contains are not something you want in your diet on a regular basis. Cooking oil is cheaper than the ingredients you are cooking with. If the oil smells, change it. The cost of a new bottle is always less than the cumulative health impact of wasted food or regular rancid oil consumption.<\/p>\n<\/div>\n
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Does olive oil go bad faster than vegetable oil?<\/h3>\nExtra virgin olive oil actually has a shorter practical unopened shelf life than refined vegetable oil for most people, despite being more shelf-stable unopened. EVOO’s complex flavor compounds are delicate and noticeably degrade within 6 months of opening, even if the oil is not technically rancid. Refined vegetable oils contain fewer volatile flavor compounds and remain usable for a longer period of time after opening. Buy EVOO in small bottles and use it within 3 to 6 months of opening for best flavor.<\/p>\n<\/div>\n<\/div>\n
Further reading<\/h2>\n\n
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