Store oils like olive and grapeseed in a dark bottle, not a clear one like the one pictured above. This prevents them from oxidising and becoming rancid. If you do have oil in a light container, make sure you keep the bottle in a dark place like a pantry or cupboard, and not on your kitchen bench.
Make sure you keep the lid on your oils. Always replace the lid as soon as you have used them.
Oils are also air sensitive. Leave the lid off for long amounts of time and your oil will oxidise.
Good extra-virgin olive oil will last about a year if stored properly.
Use olive oil to balance acidity in foods. Good to keep in mind with foods such as tomatoes, vinegar, wine and lemon juice. Think balsamic vinegar and olive oil salad dressings...
Many of us stick to good old olive oil when it comes to cooking in the kitchen. Try oils like coconut, flaxseed, sesame and safflower. I like to use coconut oil when cooking things like curry's, and flaxseed oil drizzled over salads.
What's your fave oil to use in the kitchen? Have you got any tips for using oils in cooking?
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