Should you toss that prized bottle of extra-virgin olive oil in the fridge to make it last forever? Or does it belong on your kitchen counter
Some swear refrigeration extends olive oil's freshness, while others argue it's a big culinary faux pas. So, what's the truth?
Olive oil isn't one of those foods that absolutely needs to be refrigerated, but there are best practices for storing olive oil to make it last longer
Refrigerating olive oil can slow oxidation, keeping it fresh longer. This is particularly useful for expensive extra-virgin olive oils or for oils you don't use frequently.
But — and it's a big "but" — the cold temperature can cause olive oil to solidify, forming unsightly clumps or a cloudy texture.
While this doesn't harm its quality, it's not exactly convenient when you're trying to drizzle that liquid gold over your salad.