[Sca-cooks] oil & vinegar dressings

[Kristina Pohl]

>I keep my oils, except olive, in the refrigerator. Oils left in the 
>cupboard go rancid more quickly than many people notice. I'm fairly 
>sensitive to rancid oil - a friend kept his on his counter next to his 
>stove - i pointed out that it was rancid (and it was) but he was so used 
>to the smell that he didn't believe me.
>
>Commercial salad dressings, such as that vinaigrette, say to keep 
>refrigerated because they, too, will go rancid if left out.
>
>Olive oil is tricky. In the fridge it partially solidifies, but left out 
>it will go rancid, although in my experience it seems to take longer than 
>ordinary vegetable oils. So i try to keep it in the coolest darkest spot 
>in my kitchen. Unfortunately for the olive oil, my current kitchen has a 
>long southern exposure - it's the warmest room in my house. In the winter 
>sometimes i read sitting on the floor in front of the refrigerator, where 
>the warm air is blowing out from underneath.
>
>In my experience, commercial "supermarket" type oils get rancid faster 
>than cold pressed oils because they've already been heated up in the 
>processing, but maybe i'm mistaken. I haven't done a controlled study.
>Anahita

Pour the olive oil into a wide mouth mason jar, and spoon it out when 
needed. It works great!

Kris