"James Silverton" > schrieb im Newsbeitrag
news:udRLi.965$6Y5.836@trnddc07...
> Michael wrote on Sun, 30 Sep 2007 18:53:44 +0200:
>
>
> MK> "Andy" <q> schrieb im Newsbeitrag
> ...
> MK> Olive oil should be stored at 12-16 deg Celsius.
> MK> Even more important is to protect it from light.
> MK> Light causes oxydation of the oil -> it gets rancid.
> MK> It also helps to keep the surface coming into contact with
> MK> air small (better put the oil in a little bottle than a
> MK> big, half-empty one).
>
> Sounds pretty much what a metal Misto sprayer achieves, apart from the
> temperature in my kitchen which is between 17C and 23C. I don't know where I'd
> find 12-16C!
>
The above temperature is the optimum.
17 - 23 will work; as long as the metal container isn't in direct
sunlight.

> I never seen that that freezing and thawing olive oil makes any difference but
> it's a nuisance to wait.
>
It makes no difference. I just remarked that flaking starts at 10 deg C.

Cheers,

Michael Kuettner