I ask it mainly for extra_virgin/virgin olive oil and evening primrose oil but it probably applies to most oils used.
Obviously keep it in a stable and cold temperature with light totally blocked and vacuumed and/or without access to air preferably, but even then applying something with operative antioxidant power probably makes it much better.
I've read about using some carotenoids at a doctor's site where carotenoids are products.
Did you come across some research or suggestions about it or experiment yourself ?
Some other things that come to my mind but I have never tried are using spirulina, chlorella, turmeric, ginger, other spices, natural tocopherols, tocotrienols, essential oils with high antioxidant powers such as clove oil.
Any ideas ?
asked bymoors (55)
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on February 22, 2014
at 02:08 PM
Just take care of small amounts you use up in a short period of time.
on February 22, 2014
at 01:17 PM
I don't know why, but I don't like spirulina. The stuff tastes fine and adds a nice green color to your drink, but.. I dunno. All those little spiral bacterium? I wouldn't add them to your oil.
Olive oil comes with hydroxytyrosol. Among the most powerful discovered antioxidants found in nature yet. The stability is greater than vitamin C and antioxidant capacity more powerful than vitamin C, CoQ10, beta carotene, green tea, vitamin E, etc. You could go for an artisan bottle of EVOO for more antioxidants. Most olive oils have a phenol around 180mg / kg, but you can find them at upwards of 800 mg / kg if you shop with that in mind.
You can crack a bottle open, put it in a room temp cabinet, come back the following year, and it should still be edible for another year or so. I would have no worries at all about oxidation in a dark container in a cold fridge at say a couple weeks to a month's supply at a time. (Mine just sits on the counter.)
That said, herb and spice infusions would totally kick it up a notch and give you some unique flavors for the kitchen.
Here are some ideas. I think basil would be a great start.