Container for Olive Oil
Posted 13 October 2008 - 03:49 AM
I've been looking at some containers - I believe they're called cruets? - which have a long, thin, top, with just a small opening to make it easier for drizzling. A few examples:
However, I have also read that olive oil should be stored in an airtight container, to keep it from going rancid. All the cruets I've seen seem to have an opening at the top, unless I'm missing something and there is a seal somewhere, which you remove prior to drizzling, and then put back once you are done using it.
What do you think? Are these open cruets okay to use, or should I look for something that stays completely airtight? How do all of you keep your olive oil?
Posted 13 October 2008 - 04:57 AM
Rancidity is promoted by air, light and heat. So, long term, store it cool, dark and in (well filled) closed containers.
But, to always have to hand a pourable container is very nicely convenient!
But I'm no oil snob. My (cheap) extra virgin nowadays lives in a (dark green) ex-wine bottle with a narrow, vented, pouring stopper. There's less than a couple of months' supply in there. Its very nice to have it available, instantly and needing just one hand (which stays clean). In a cool kitchen, in a cool climate, I've not had any problem with it 'going off' - or with anything getting in! I dare say one might be more careful with a hand-pressed, single estate treasure - but that's not what I've got!
So, a "small" pouring container is a good idea.
However, you'll notice that I'm deliberately leaving "small" and "long-term" for you to define in your own situation.
Posted 13 October 2008 - 07:10 AM
Posted 13 October 2008 - 07:53 AM
Posted 13 October 2008 - 08:35 AM
Posted 13 October 2008 - 01:10 PM
I also store the cheap stuff (gallon bottle of Costco olive oil) in its original bottle, but keep a good, tip-resistant bottle topped off with said cheap stuff and capped with one of these doohickeys. The hinged cap gives me a little more peace of mind.
P.S. Get yourself one of those bottles... you won't regret making it empty!
So I got that goin' for me, which is nice.
Posted 13 October 2008 - 01:21 PM
As for the Red Breast... totally with you on that one. Already sent many an empty to the recycler. Been drinking it since 2004.
Edited by slkinsey, 13 October 2008 - 01:31 PM.
Posted 13 October 2008 - 01:25 PM
Director of Operations
Posted 13 October 2008 - 04:52 PM
My everyday oil of choice is either 365 brand from whole foods, about $7 per Liter or Costco which I think I last bought for around $8/l.
I go thru about a liter every two weeks.
Things I don't use up so quickly like grapeseed oil, stay in the tins they come in.
Posted 14 October 2008 - 10:58 AM
I wonder if I just use way more oil than everyone else . I keep all of my oils in identical clear glass non-airtight pouring containers on my counter next to the stove, where is is no doubt too warm for proper storage. I probably refill any given bottle every couple of weeks, which at least to my taste is a short enough time that no significant oxidation is noticeable. I find that keeping them all easily accessible to the stove gets me to think about and select the appropriate oil for a task, and though it may simply be a placebo effect, I think it has improved my cooking. For me, convenience wins.
I do the same Chris. Only the EVOO gets refilled frequently. The vegetable oil maybe once a month or two.
Posted 14 October 2008 - 12:47 PM