subfuscpersona
Sous Chef
- Joined
- Aug 31, 2004
- Messages
- 561
I recently purchased a 3 litre can of olive oil - it is a cold pressed, extra-virgin olive oil which contains no chemicals or preservatives. I have opened it and put some in a glass decanter on my counter for immediate use.
My guesstimate is that it will take me (max) a year to go through all 3 litres of it.
I live in an apartment, so I have little control over my heating, nor do I have a cooler place to store it. Most of the time the temp in my apartment ranges from high 60s F to low 70s F. My kitchen is not air conditioned, so in summer it can get a lot hotter (in the 90s during a summer hot spell).
MY QUESTION is how best to store what's left in the can? (It has a nice taste which I would like to preserve.)
> Should I just leave it in the original can in the cupboard?
> Should I decant it into glass jars and store it in the refrigerator? (I'm aware that refrigerated olive oil congeals but returns to a liquid state at room temp - I don't know if long term refrigeration affects the flavor of the oil).
> Should I do a combo? (eg - keep what I estimate I would use over the next few months at room temp but refrigerate the rest?)
> In general, would it better to put it in glass containers for long term storage even if it is stored at room temperature? (will the metal affect the taste of the oil over time?)
Tell me, wise people, what is your advice? And why?
Thanks!
My guesstimate is that it will take me (max) a year to go through all 3 litres of it.
I live in an apartment, so I have little control over my heating, nor do I have a cooler place to store it. Most of the time the temp in my apartment ranges from high 60s F to low 70s F. My kitchen is not air conditioned, so in summer it can get a lot hotter (in the 90s during a summer hot spell).
MY QUESTION is how best to store what's left in the can? (It has a nice taste which I would like to preserve.)
> Should I just leave it in the original can in the cupboard?
> Should I decant it into glass jars and store it in the refrigerator? (I'm aware that refrigerated olive oil congeals but returns to a liquid state at room temp - I don't know if long term refrigeration affects the flavor of the oil).
> Should I do a combo? (eg - keep what I estimate I would use over the next few months at room temp but refrigerate the rest?)
> In general, would it better to put it in glass containers for long term storage even if it is stored at room temperature? (will the metal affect the taste of the oil over time?)
Tell me, wise people, what is your advice? And why?
Thanks!
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