In article >,
Mark Thorson > wrote:

> James Silverton wrote:
> >
> > It's too much trouble to sort them out so I keep everything like
> > that except for vinegar and oil in the fridge. Oil, not because
> > it keeps very well outside, but olive and sesame oil will
> > solidify.
>
> That's what I do, too. Olive oil doesn't solidify
> completely, but separates into liquid and slush layers.
> And after allowing it to come back to room temperature
> (and reliquify, of course), it seems to me as though
> it permanently loses some of its flavor. I can't
> think of a good explanation for how that can happen,
> but it sure seems to me like it does.

I never refrigerate Olive Oil. I go thru it too fast. It lives in it's
bottle at the side of the stove. I DO refrigerate Sesame Oil as one
small bottle lasts a good 6 months. That stuff is strong. 5 or 6 drops
in a stir fry is more than enough! Of course, I'm referring to toasted
sesame oil. :-)

I never have refrigerated Vinegar, even the herbal vinegar that I make
to use on fish and salads, and sometimes steamed veggies.
--
Peace, Om

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