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Possible Duplicate:
Need to refrigerate vinaigrette?

I am curious if there is anything wrong with keeping oil, salt, and vinegar together.

A month ago, I made a small mixture of those and brought it to my work, to use it for salad. Do some of them cause some unwanted chemical interactions? I use rapeseed oil, sea salt, and ordinary vinegar. I didn't refrigerate them.

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marked as duplicate by rumtscho, Aaronut Feb 5 '12 at 18:55

This question was marked as an exact duplicate of an existing question.

up vote 0 down vote accepted

No, as you can keep them separately for a long time, The point is, no chemical reaction accur because they don't have right particles for a chemical reaction, it's just a mixture and no new substances is made. I think they are still healthy like that.

Also, accroding to a very nice article about keeping oil and vinager ( ), despite they can be stored for a long period of time , depends on the place and container you keep them in:

Olive oil and vinegar have four deadly enemies. They are:
1. Age
2. Heat
3. Light
4. Air

One of the above or a combination of any of these four can damage olive oil and vinegar beyond measure.

So in a dark and cool place and not a plastic container,they can be stored for 15 months.

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Even if the conclusion might be OK, your first sentence is very dangerous - if you can keep two foods for long time unrefrigerated, it doesn't mean that their mixture will keep! (Consider sugar and water, their mixture doesn't undergo a chemical reaction but it is ideal for bacteria). Thus the downvote, even if this special case of oil + vinegar could turn out to be unproblematic. – rumtscho Jan 10 '12 at 11:34
Ok, thanks for pointing me. – cincplug Jan 10 '12 at 11:36
But I smelled it after a month and it smells like shampoo, so I'll bring myself new ;) – cincplug Jan 10 '12 at 11:42
@rumtscho We're talking about this special case and I'm pretty sure it's healthy. – Explorer Jan 10 '12 at 13:12
@Explorer: "Pretty sure" is a dangerous term in regards to food safety... – Jay Jan 10 '12 at 15:20

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