olive oil seperated overnight? went nuts
- Thread starter eljefino
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How cold is it?
Couple years old? Dude.
Couple years old? Dude.
50'F at its coldest possible. Is in a closet possibly not well insulated. But it got colder last winter, for sure.
Olive oil is expensive by the quart, so why not?
Am keeping it in a warm room, hoping it'll re-integrate. Shaking occasionally.
Olive oil is expensive by the quart, so why not?
Am keeping it in a warm room, hoping it'll re-integrate. Shaking occasionally.
It'll make you re-gurgitate.
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Olive oil loses its beneficial properties after about 15 months of storage. I suppose it will be harmless until it gets rancid years later. Warming the oil should restore clarity. It really looks like unfiltered, unpasturized apple juice in that picture.
El, you didn't add Lucas treatment to it did you ??
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It still looks like apple juice.
Filippo Berio "regular" olive oil—that is, not the extra virgin or light versions—does have an amber color even when fresh in the store. That's the brand in Eljefino's pictures. I'm guessing that Berio uses a different blend of various types of olives. Have used Berio many times and it is a good olive oil, and usually it is a little cheaper than other name brands.
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And that one looks like it was pressed by Filippo himself -- 150 years ago!
Tell me that's not a plastic container!!!! I would not buy or store vegetable oils in any plastic containers.
Yup it's plastic. I don't think it's as nasty as coors light in those plastic containers they sell at the ballpark though.
Have also bought olive oil in the cool metal jugs. Really, I buy on price... but go for olive oil over the cheaper types.
Am not an olive oil snob... but a little olive oil mixed with cheddar cheese melts as nicely as velveeta. Add some pepper, stir it all in, and it goes great on pasta shells for real mac n' cheese.
Have also bought olive oil in the cool metal jugs. Really, I buy on price... but go for olive oil over the cheaper types.
Am not an olive oil snob... but a little olive oil mixed with cheddar cheese melts as nicely as velveeta. Add some pepper, stir it all in, and it goes great on pasta shells for real mac n' cheese.
The concern is a possible reaction of the oil with the plastics; several websites have indicated this including Hormel's. (the maker of spam, so you know it is true)
I have a general suspicion that plastics are being used in areas for food storage/preparation where they should not be. I don't have "scientific proof" just an uneasyness. In the 1960's Prell shampoo came in a glass bottle that you would then carry into the shower; THAT is a good use for plastic.
I go to the store and they have ready made meals under the heat lamps for hours. Sorry, I'll pass....
People bring their leftovers into work in tupperware and throw them into a microwave on high for 4 minutes. Another pass on that one....
I have a general suspicion that plastics are being used in areas for food storage/preparation where they should not be. I don't have "scientific proof" just an uneasyness. In the 1960's Prell shampoo came in a glass bottle that you would then carry into the shower; THAT is a good use for plastic.
I go to the store and they have ready made meals under the heat lamps for hours. Sorry, I'll pass....
People bring their leftovers into work in tupperware and throw them into a microwave on high for 4 minutes. Another pass on that one....
I've never seen Olive oil sold in plastic (although MOST oils sold downunder are)
Simple gifts...I love looking at workmate's plastic lunch containers where they've brough a particularly greasy spaghetti or indian dish into work to microwave for lunch. The grease at the top gets inordinantlt hotter than everything else, and melts a "tideline" into the container.
Response was that if it was an issue, the manufacturers wouldn't sell them.
BTW, one of them tried to make a cajun roux in a plastic container in the microwave once.
Simple gifts...I love looking at workmate's plastic lunch containers where they've brough a particularly greasy spaghetti or indian dish into work to microwave for lunch. The grease at the top gets inordinantlt hotter than everything else, and melts a "tideline" into the container.
Response was that if it was an issue, the manufacturers wouldn't sell them.
BTW, one of them tried to make a cajun roux in a plastic container in the microwave once.
I guess that oil'a actually a straight 20, and not a 0w20.
Jeez...bite the bullet and buy a new bottle of oil. Buy a smaller one in a glass bottle. Doesn't look like you use it enough to buy that much. Smaller is cheaper, if that's what it's all about.
I would by new in a smaller bottle for your use, as I do. That oil is old and if it isn't spoiled, will be soon. Your and families health is not worth it. If you want use it to fry something, it maybe OK, as the heat will kill some of the bad things in it. Don't use it at room temp. over a salad etc. Buy a new bottle and compare the tastes, you will get rid of it. Be safe, if in doubt, throw it out.
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