Warning: that expensive olive oil I bought went bad in 6 weeks

Last fall I splurged on a $25 bottle of single estate olive oil from a nice shop near me. Thought I was treating myself and my cooking would level up. Stored it right by the stove like I always do with my cheap stuff. After about 6 weeks I noticed my salads tasted kind of off, almost like wet cardboard. Looked it up and realized heat and light destroy good olive oil fast. I basically poured $25 down the drain because I didn't keep it in a cool dark cabinet. Anybody else learn this the hard way or have a system for storing expensive oils?

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2 Comments

margaret995mo ago

Keep it in the pantry away from the stove.

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sandra6935mo ago

Pro tip, put a bay leaf in the bag too, keeps the bugs out.

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