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L.A. Times Test Kitchen tips: Storing oils

January 22, 2011 |  6:12 am

OilsI'm often asked by new Test Kitchen interns why we keep our oils in the refrigerator.

We refrigerate our oils to keep them fresh and from going bad.

Because of their high fat content, oils can go rancid quickly when left at room temperature or exposed to light. Refrigerating them extends their shelf life.

It's a great tip, especially when you're trying to figure how to store that expensive olive oil you bought to use just on special occasions.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.

-- Noelle Carter

Photo: Jonathan Wing