How to Store Cooking Oils So They Stay Fresh

Natural, unrefined oils are full of character — and that character deserves a little care. Store them well and they will taste fresh to the last drop.

The three enemies: light, heat and air

• Light speeds up oxidation. Keep bottles in a cupboard, not on a sunny windowsill.
• Heat does the same. Don’t store oil right next to the gas stove or above the oven.
• Air slowly stales oil. Close the cap tightly after every use.

Practical storage tips

• Decant a small amount into a kitchen dispenser for daily use and keep the main bottle closed in the cupboard.
• Use a clean, dry spoon or ladle — never put a wet spoon into the bottle.
• Buy a size you will finish comfortably; our 500 ml bottle is perfect for smaller households.
• Note the best-before date. VedSaras oils are best used within 12 months of packaging.

Is sediment normal?

Yes. Wood-pressed oils are not refined, so a little natural sediment may settle at the bottom. Simply avoid pouring out the last bit if you prefer a clear oil.

Why has my coconut oil gone solid?

Coconut oil naturally solidifies below about 24 °C. That is not spoilage. Stand the bottle in warm water for a few minutes and it will turn liquid again.

How do I know oil has gone bad?

A sharp, crayon-like or “stale” smell, a bitter taste or unusual stickiness are signs of rancidity. When in doubt, throw it out.

This article is for general information only and is not medical advice. VedSaras products are food items and are not intended to diagnose, treat, cure or prevent any disease. For personal dietary advice, please consult a qualified doctor or nutritionist.