4

votes

Olive Oil Stability

Answered on August 19, 2014
Created March 03, 2011 at 7:55 PM

I'm aware that olive oil can become oxidized at room temperature after the bottle has been opened. In fact, the bottle I'm currently using suggests that it does not require refrigeration if used quickly. Well, I don't use that much olive oil so I guess that means it is going into the fridge. Problem is that this causes the oil to freeze. Here's my question: Is it better for stability to keep it at room temperature or repeatedly freeze/thaw it?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on July 19, 2013
at 02:25 PM

There's already vitamin E in olive oil, and in a higher concentration than what you're adding.

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 04, 2011
at 08:35 PM

Robin... this is exactly what we do! We stash the big bottle in the fridge and it solidifies. When we need more, we pull from that and add it to the smaller pouring bottle in the cupboard.

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on March 04, 2011
at 02:33 AM

This is what we do as well.

F6c1df7d5699661bd1f0d6d0a6c17fc6

on March 04, 2011
at 02:08 AM

Does this help to reduce oxidation?

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8 Answers

best answer

6
5672b2d190891342389e764cc4056ca9

(1304)

on March 03, 2011
at 11:58 PM

I wouldn't worry, especially if you use up your oil within a few months. Light and oxygen are more of a concern for me than temperature. When I buy olive oil, I choose always those that come in dark-glass bottles. Then, I store it away from the light and keep it capped at all time. So, those very handy spouts and cruets are a big no-no for me. If you don't use olive oil very often, buy smaller bottles.

3
5ccb98f6ae42ce87e206cf3f6a86039f

(11581)

on March 04, 2011
at 01:07 AM

To avoid having to desolidify/resolidify the whole bottle, before you put it into the fridge transfer the olive oil into a canning jar of the appropriate size. Then just spoon out what you need each time and let that small amount melt.

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on March 04, 2011
at 02:33 AM

This is what we do as well.

2
44348571d9bc70c02ac2975cc500f154

(5853)

on March 04, 2011
at 11:21 AM

I was reading Marcella Hazans "Essentials of Classic Italian cooking" cookbook and she wrote that once olive oil bottle has been opened it should be used within a month or less.

1
1ccc0b0b7a756cd42466cef8f450d0cb

(1801)

on September 07, 2013
at 12:44 AM

Thanks, guys. FYI, I ended up buying a smaller, tinted bottle and storing it in a cooler location. As far as I can tell, that did the trick.

1
Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 03, 2011
at 08:37 PM

your fridge is actually "freezing" the oil? maybe turn it down a notch? it's not a good idea to freeze/thaw any food repeatedly. it changes the structure of the food and in some cases, alters the flavor even. olive oil keeps perfectly in the fridge, but is not exactly usable in cold form until it returns to room temperature. so if you mean that it 'solidifies' in the fridge, well that is fine. no worries about the back and forth, save for the hassle of "form management".

olive oil also keeps very well in a cupboard at room temperature, but i wouldn't recommend setting it right next to your stove due the constant heat from cooking.

0
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on July 19, 2013
at 04:22 PM

Freeze/thaw will do nothing to olive oil, just like it does nothing to coconut oil, which is happening right now with temps in the 90s (coconut freezes at 76F). It is a good idea to keep air exposure to a minimum. I buy 5 gallons at a time (this lasts us about 15 months) and make sure to always keep the bucket sealed. I pour out 2 quarts at a time, and they get used within a month or so. The second quart stays capped until it is time. Keep in mind that the oil we buy has little to do with truly fresh olive oil, which is quite spicy. Spiciness (and the molecules responsible for it) is lost in about one month, whether it is sealed or not. So there has already been degradation in the oil we buy. But I wonder which type of olive oil freezes in the fridge. Good olive oil freezes well below 32F.

0
7e65e7c3794834b3526b77f92cabee55

(214)

on March 04, 2011
at 08:20 AM

Great question. I never thought of this and I live in the tropics: typical room temperature is about 30C when the aircon is not on which is almost always.

I suppose you could transfer a small amount to a bottle in the cupboard at room temp and leave the rest in the fridge. Every now and then do a transfer to top up the cupboard stash. When I go home tonight, half the olive oil is going into the fridge. Maybe all the oils... how quickly does coconut oil turn rancid?

Af1d286f0fd5c3949f59b4edf4d892f5

(18472)

on March 04, 2011
at 08:35 PM

Robin... this is exactly what we do! We stash the big bottle in the fridge and it solidifies. When we need more, we pull from that and add it to the smaller pouring bottle in the cupboard.

0
4781cf8ae1bfcb558dfb056af17bea94

(4359)

on March 04, 2011
at 01:20 AM

I put about 4 drops of vitamin E in the olive oil as soon as I open it. The vit E I use has 12IU per drop, so that's just about 50IU.

F6c1df7d5699661bd1f0d6d0a6c17fc6

on March 04, 2011
at 02:08 AM

Does this help to reduce oxidation?

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on July 19, 2013
at 02:25 PM

There's already vitamin E in olive oil, and in a higher concentration than what you're adding.

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