Oil should be kept at moderate temperatures
(13-18°C, or 55-65°F).
Store in the dark (such as in a kitchen cabinet) and keep away
from products with strong odors, such as fuel, paint, cleaning
products, and fruit.
When there is more air than oil in the container, transfer the
oil to a smaller container.
Air and light cause oil (and all other fats) to age prematurely
and turn rancid.
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Oils can be transparent for one of
several reasons. In the best-case scenario, the oil has
been filtered, which is a costly operation. An oil of
poor quality could have decanted all by itself.* Finally,
the oil could have been frozen and then reheated, which
alters its structure and flavor.
Decanting (the
separation of the heaviest particles from the oil) should
be a slow, gradual process. You may occasionally notice
a sediment at the bottom of the bottles or cans. This
cream can be used in making stews and other warm dishes.
* : due
to incorrect acidity in the vat, before bottling. |
Olive oil is just as
great cooked as uncooked! Butter burns at 110°C, or 230°F.
Other oils (generally extracted from seeds) burn between 170-180°C,
or 340°-360°F.
Ripe olive oils burn at 210°C, or 410°F. Green olive oils
only burn at 230°C, or 446°F.
So,
let's get cooking!
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