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wrote:
> Bob (this one) wrote:
>
>>Rancidification doesn't depend on being exposed to air. Essentially,
>>it's decomposition of fats (it's actually more complicated than that,
>>but that's the net effect) caused by any of several external and several
>>internal triggers and processes. I just found this heavily linked site:
>><http://www.factbites.com/topics/Rancidification>
>>
>>Pastorio
>
> Wonderful URL there. Thanks!
>
> So I gather the custom of leaving olive oil out is what?

A custom.

> The monosaturated oils in olive oil do not go bad that quickly?

Sure they do. But the habitual users consume it before that happens to
the point where it becomes objectionable. Infrequent users should only
buy small quantities.

> Keeping it in the 'frig is a hassle since it solidifies at frig temps.
>
> in southern Europe, not many problems with leaving olive oil out or
> do they now keep it in the 'frig?

No. They use it quickly.

> I used to keep olive oil in the 'frig for the Vitamine E content.
> But since it's not a biggee in the health world, vastly over-rated,
> not concerned about Vitamine E breaking down as much as before.
>
> What do you think?

My oils sit out at room temp.

Pastorio