Do you keep your olive oil in the fridge? - Mothering Forums

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#1 of 11 Old 06-30-2006, 02:37 PM - Thread Starter
 
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Looking for info on keeping EVOO refrigerated. Do you? Why or why not?

If you do, how do you make it easy to use when it solidifies?

Thanks!
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#2 of 11 Old 06-30-2006, 02:39 PM
 
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I don't keep mine in the fridge because it does solidify. I keep it in a dark cabinet that doesn't get hot when the stove/oven is on. I go through it so quickly that I don't worry about it getting rancid!

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#3 of 11 Old 06-30-2006, 03:34 PM
 
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I buy EVOO in large cans, which I keep in the fridge. I keep a small carafe out to use in cooking, and when it's empty, I take the can out of the fridge, let it liquify, and decant it into the carafe. Then I put it back in the fridge.
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#4 of 11 Old 06-30-2006, 03:38 PM
 
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Nope. I use it too often. I just don't buy the gimongous bottles of it, so it's always pretty fresh.

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#5 of 11 Old 06-30-2006, 05:47 PM
 
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Quote:
Originally Posted by Persephone
I keep a small carafe out to use in cooking, and when it's empty, I take the can out of the fridge, let it liquify, and decant it into the carafe. Then I put it back in the fridge.
I do what Persephone does and leave some in a small oil container and when I use it I just use a spoon. I buy it in a big glass bottle, and even if we used it up within 2 months, I still prefer it in the fridge. My naturopathic doctor told me that oils can get fairly oxidized without tasting rancid.
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#6 of 11 Old 06-30-2006, 05:53 PM
 
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hat happens when the oil gets oxidized even if it's not rancid yet? I don't usually keep mine in the fridge but now I am wondering if I should. We go through it pretty fast anyway and I usually don't get a big bottle so it stays fresher.

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#7 of 11 Old 06-30-2006, 06:09 PM
 
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Oxidation degrades the nutrients in food. But I'm just being fanatical by putting it in the fridge. I've read that you should purchase what you can use within two months and just try to keep in a cool dark place.
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#8 of 11 Old 06-30-2006, 11:04 PM - Thread Starter
 
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What about transferring to a different container and keeping in fridge? If I had it in something with a wide enough opening to spoon it out, I wouldn't need to let it warm to room temp- mine is never a hard solid. Does any of that make sense:

Does it need to be kept in its original container for some reason??
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#9 of 11 Old 06-30-2006, 11:35 PM
 
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Of course you can put it in a different container

We buy ours in bulk from the co-op... we have some in an old wine bottle on the counter, and we keep more in a mason jar in the fridge (our kitchen has become infested with mason jars since we started eating NT-ish ) so we can scoop out more when we need more.
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#10 of 11 Old 07-01-2006, 09:33 PM
 
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We keep ours in the fridge, then put it in a bowl of warm water to melt the oil when we want to use it. It doesn't take long to soften up enough to pour it out.
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#11 of 11 Old 07-01-2006, 09:51 PM
 
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No, I just keep it in a dark cupboard.
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