Storage

Due to their fatty acid composition, vegetable oils are susceptible to oxidation, which can be promoted by light, heat or oxygen. As a result of these reactions - after long term storage - the smell or taste of the oil can deteriorate. In order to keep the good quality of the product as long as possible, store the oil in a dark, cold place, preferably in a closed bottle.

Frying

Edible oils are most frequently used for frying. In this case the oil is exposed to extreme conditions (high temperature), which reduces its shelf-life.

Accepting the following advice, the shelf-life of the oil can be significantly extended:

- Don't heat up the oil above 180°C. (If the oil is smoking, it indicates that the temperature is too high.)
- After frying, filter the solid particles from the oil, and store it in a cool place, covered.
- Don't add fresh oil to used oil.
- Use only fully refined edible oil for frying.
- First fry potatoes, then meat and finally foods in bread-crumbs and flour.
- Dry wet foods before frying to avoid the foaming of the oil.
- Don't use the oil for other dishes in which you fried fish