Summary
Many home cooks misuse olive oil, which can reduce its flavor and quality. Experts explain that storing it near heat or sunlight speeds spoilage, so it should be kept in a cool, dark place with a tightly sealed cap. People also often choose the wrong type, using expensive extra-virgin olive oil for high-heat cooking instead of reserving it for finishing dishes. Another mistake is avoiding olive oil at higher temperatures, even though it can safely be used for sautéing and frying when not overheated. Finally, cooks frequently ignore freshness and continue using rancid oil, which harms taste and nutritional value.
Eating Well
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