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How do you store your olive oil?

Discussion in 'Geek Food' started by Scarpetta, Jul 1, 2021.

  1. Scarpetta

    Scarpetta Member

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    Every single metal canister/container I've owned has always 'leaked'. So at the moment the canister sits on a few squares of paper tow on the bench, and we change that every so often.

    How do you store yours? And what kind of container?

    I don't understand the science behind, why we seem to store it in metal (I understand it should be out of sunlight), and why it seems to make it's way from inside the tin to the outside, and leave an oil ring.

    Is there a better way to store it?

    We use olive oil every day, and have the big tin in the pantry, and then we refill a canister, and a spray bottle*.

    Can OCAU suggest a better way of storing it it? Especially so I don't have to keep cleaning up an oily ring :lol:

    * not actual products, but close enough to get an idea
     
  2. Tinian

    Tinian Member

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    In the bottle it comes in.
     
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  3. Benno1988

    Benno1988 Member

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    I just buy the glass big bottle that comes with the pouring nozzle built in.

    Maybe wipe around the rim now and then.

    No leaks.
     
  4. Hive

    Hive Member

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    I store my olive oil in the pantry
     
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  5. Daft_Munt

    Daft_Munt Member

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    I buy the 4l tin, that gets stored in the pantry. I put about 740ml in an old Champagne (Perrier-Jouey 1976) bottle with a cork. The fucker always leave a mark stored in another cupboard.
     
  6. caspian

    caspian Member

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    same. I persevered with the stainless drizzler until I admitted defeat to the wife. glass bottle with nozzle FTW.

    still sits on a small saucer with a bit of paper towel but it's not the Exxon Valdez any more.
     
  7. Arctic_Silver08

    Arctic_Silver08 Member

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    keep mine in the fridge, just like tomato sauce. Where it belongs.
     
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  8. ThunderbirdMoz

    ThunderbirdMoz Member

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    I keep mine in the container it came in, away from the windows. So its on a shelf on the other side of something blocking view of the window and it only gets sunlight indirectly and from the overhead lights.
     
  9. BlueRaven

    BlueRaven Brute force & optimism

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    Stored in the provided bottle in a cool dark place, as per the instructions on the label. :)
    If it's Extra Virgin I'll have a sniff and toss it out if its getting funky around the 3-6 month mark.
    If it's mild/blended olive oil, it's typically good for at least 6-12 months unless we get another stinking hot summer.
    It lives on a low pantry shelf with all of my other oils, so I just resign myself to the task of taking them all out and scrubbing down the shelf every 6 months or so.
    One of these days I might get organised/efficient and investigate a suitable means of secondary containment (i.e. cheap plastic container, lid goes straight into recycling).
    I (and most other people) probably have a few spare 4L icecream containers that would do the job in a pinch.
     
    Last edited: Jul 22, 2021
  10. OP
    OP
    Scarpetta

    Scarpetta Member

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    I'm guessing I'm the only one who buys 4 litre cans then ?
     
  11. BlueRaven

    BlueRaven Brute force & optimism

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    I'll buy the big tin if it's on special.
    I find the rim on the tin tends to contain any overspill/leakage pretty well, just clean it up witha paper towel after decanting.
    Can't go wrong doing the paper-towel lining on your oil shelf either, as I think some poster pointed out.
    As long as you don't mind handing over the dosh to Big Paper, but at least you can compost it.

    What's your reasoning here?
    Cooler temperature slows down oxidation/extends lifespan? Or just because it's a liquid that's put into food, so it lives in the fridge like all the rest?

    Not being argumentative... I keep my 'mato sause in the fridge too, even though it's technically shelf-stable due to being so acidic. :)
     
    Last edited: Jul 22, 2021
  12. supasaiyan

    supasaiyan Member

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    slightly related.. what do you do with USED oil? do you strain it out and re use it?, do you store it and then take it to the tip?
     
  13. Frinky

    Frinky Member

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    My local council has a free drop-off point for all sorts of unconventional waste (garden chemicals etc) that shouldn't go in the normal bin, including motor and cooking oil. Perhaps yours does too?
     
  14. andurils_sheath

    andurils_sheath Member

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    how much oil are you going through?

    Most of the oil in the pan ends up in my food and in my guts.

    Ends up at the sewerage plant eventually.
     
  15. miicah

    miicah Member

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    yep, local dump has a cooking oil dropoff
     
  16. supasaiyan

    supasaiyan Member

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    I’ll go through phases where I’ll deep fry stuff like everyday for a week, and then not deep fry for a month. So i was putting it in a container, and then taking it to the tip at a drop off point

    but someone was telling me they strain it, and reuse it
     
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  17. miicah

    miicah Member

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    We're not in China mate
     
  18. trevor68

    trevor68 Member

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    I often buy the 4 litre cans, never noticed one leak though. Can you imagine what the supermarket shelves would look like if they did?
     
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  19. OP
    OP
    Scarpetta

    Scarpetta Member

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    I'm more referring to the canister that sits on the bench. The tin lives in the pantry.
     
  20. trevor68

    trevor68 Member

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    Oh ok, well for the second part of your question we just use a glass 1l bottle of Olive Oil, and keep refilling it from the 4 litre tin.
     

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