We’re all guilty of leaving it out.
Out of habit, a lot of people forget to put away olive oil. It’s just so handy to leave it on the countertop so you don’t have to go rummaging in the press every time you’re cooking.
Eventually, it gets its own designated place on the countertop beside the cooker, where it stays.
But, it turns out this isn’t a good idea.
According to Good Housekeeping, leaving your olive oil exposed to light and warmth can lead to it developing a vinegar flavour. Leaving it exposed to oxygen will make this new flavour even more pronounced.
Good Housekeeping says that olive oil should be stored in a cool, dry, dark cupboard, ideally at around 14-18˚C.
Although they may have a sell-by date of two years later, if it is opened it should be used within 6 months, and sometimes earlier if it has been exposed to any of the elements which will affect the flavour.
Interesting, we’ll know this for the future.
