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5

I had the same problem. Here's how I solved it. First, I distribute 5 L of olive oil into a bunch of mason jars. Second, I put them in the fridge. It is a dark place, and the oil preserves well there. In my experience, it tastes great for at least a year after I do this. Interestingly, it congeals while refrigerated. That's why I use a spoon to scoop out ...


3

When shopping large quantities of olive oil for regular household use I would recommend to go for a brand that is using bag-in-box packaging instead of the common tin containers as this allows to dispense oil as required while avoiding oxygen contact of the stocked part entirely.


2

For many years, I did the same as what my mother did— I kept a smaller bottle sold for olive oil, and refilled it from a large can of olive oil. The reason is, it has the little plastic insert in the bottle so it doesn’t pour too quickly, and it’s a dark green glass, to prevent the light issues. (But I keep it in a cabinet, so it’s only out in the light when ...


3

Summary: a wine bottle and a matching vacuum pump (and/or marbles). Wine has many of the same issues with storage. I occasionally enjoy a good dry red, but that is infrequently and only about half a glass at a time. What to do with the opened bottle? Wine comes (mostly) in coloured glass bottles, which protects against light (more about that later) I store ...


8

Let me state a premise. You can preserve olive oil in the original, sealed, metal can for years without much harm, if stored in a cool place (between about 5°C and 15°C) with few temperature variations. I did it for years with extra-virgin (EV) olive oil. The only problem is that the oil will lose many micro-nutrients (especially vitamins) and some of its ...


18

From my research on this, it sounds like you should be minimising the following as much as possible (two of which you've mentioned in your question): Exposure to light Exposure to heat Oxidisation To avoid this, it sounds like the best option is a fully opaque, thick-walled vessel, that is sealable. This article on the Kitchn recommends a ceramic cruet, ...


14

Get a darkened glass bottle - can be dark green or amber-colored. Amber-colored filters out better than green, it is easier to recycle and produce (therefore, cheaper), that's why we very regularly use them in pharmaceuticals. The most important things for you to focus on, though, are temperature and oxygen. Your bottle must have a well-fitting cap, bung, or ...


0

Just stir fry your spices in very little oil to release their oil, and put boiling water at 65 degree Celsius​​​ to mix your oil spices with water.


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