"Andy" <q> schrieb im Newsbeitrag ...
> Dee Dee said...
>
<snip>
>> I like to leave OO on the counter, too. Sometimes I will transfer some
>> to a small jar and leave it on the counter. DH, the curmudgeon insists
>> that I leave it in the refrigerator, but he always has this to say when
>> I leave it out in a small container: Did we go through that bottle of
>> OO so fast? I want to reply, that 'yes, we did," not letting him know
>> that the bulk of it is still in the refrigerator.
>
Olive oil should be stored at 12-16 deg Celsius.
Even more important is to protect it from light.
Light causes oxydation of the oil -> it gets rancid.
It also helps to keep the surface coming into contact with air small
(better put the oil in a little bottle than a big, half-empty one).
If all fails and it gets rancid, use as lamp-oil.

>
> I put a bottle of olive oil in the fridge once and it hardened up solid. I
> asked a friend if it had gone rancid overnight and was told to just let it
> "melt" at room temp into usable oil. Was I green!?! I began keeping it
> on the counter so I wouldn't have to wait for the transformation.
>
"Flaking" starts at 10 deg Celsius.
>
>> And I always want to say, Yes, so why don't we leave it out instead of
>> refrigerating it to death, back and forth -- but I don't. You wanna
>> know why? Because I give in on the small things. ;-)
>>
>> Who would've thought a bottle of OO would create such decisions.
>
>
> Sure! Then which olive oil quality! Extra, virgin or plain? I only use
> extra virgin olive oil.
>
Don't !
"Extra vergine" should be used for salad dressings and mayo.
"Plain" is for frying.
Extra vergine has a too low smoking-point to be useful for frying.

> I was fussy about olive oil in the beginning. Food TV chefs telling me it
> should be green, so I would only buy clear glass bottles of it so I could
> tell what the color was. Then later learned that green wasn't solely
> "according to Hoyle."
>
Green ? The best ones are honey-coloured.

Ciao,

Michael Kuettner