L.A. Times Test Kitchen tips: Storing oils
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 firstname.lastname@example.org.
-- Noelle Carter
Photo: Jonathan Wing