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The shelf life of oil varies depending on the type and how it’s handled. Cooking oils can last up to six months after opening, but it’s best to taste them before use. Sealed oil can be stored for up to a year in a cool, dry place, and refrigeration can extend the shelf life. Vegetable oils can remain sealed for up to 18 months, while more delicate oils like grapeseed and avocado should be refrigerated and used within 4-6 months. Clean containers are also important to avoid contamination.
The shelf life of the oil varies depending on how it is handled and the type of oil. As a general rule, cooking oils can last six months after opening, but this varies widely. Regardless of an oil’s shelf life, it is recommended that oils be tasted before use if they have not been used for some time to determine if they have gone rancid. Rancid oil will ruin a carefully put together dish, and that would be a shame.
The leaching of flavors and chemicals can also affect the shelf life of an oil. If the oil is not kept in an inert container, flavors from the cooking could seep in and some of these flavors could be startling and very undesirable.
Sealed oil can typically be stored in a cool, dark, dry place for up to a year. Once opened, the oil should continue to be stored in a cool, dark, dry place, and should be kept sealed as much as possible, as exposure to air is what turns the oil rancid. To extend the shelf life of the oil, it can be refrigerated. All oils can be refrigerated, and while they thicken a bit, they’ll go rancid much less quickly, and many people think it’s worth it to extend the life of the oil.
Vegetable oils such as peanut, palm, rice bran, corn and coconut oil can remain sealed for one year and six months after opening. They are usually very stable in a cool, dry place, although they can definitely be refrigerated. For best results, keep the oil in the glass if possible, because glass is inert, so strange flavors are less likely to leach into the aroma, including the flavors of nearby cooked foods. When buying new oil, take note of the date stamped on the package, and consider writing the date you opened the oil on the container so you can keep track of how long it’s been sitting around.
More delicate oils such as grapeseed, apricot kernel, avocado, sesame and walnut oils can keep for 4-6 months after opening and really should be refrigerated. Flaxseed oil will keep for about a month, losing most of its benefits after just three weeks, while olive oil can be stored for a year in the refrigerator and six to nine months at room temperature. . Oil stored in the refrigerator can be kept in wide-mouth containers for ease of pouring as it thickens in the refrigerator.
The shelf life of the oil is also improved when stored in a clean container. Whether you buy bulk oil at the store or roll oil from large drums into smaller bottles for home use, you should make sure your containers are spotlessly clean. If the old oil is left behind, it can turn the new oil rancid, sometimes very quickly, especially if it has been around for some time.
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