Food - Drink
Why Thomas Keller Recommends Buying Olive Oil In Small Quantities
By LAUREN ROTHMAN
As explained by U.S. News, bulk items are usually cheaper in the long run — despite the larger upfront costs — because the items are less expensive per unit. However, when it comes to food items, not everything should be bought in larger sizes, something that renowned chef Thomas Keller warns against when it comes to good olive oil.
When oils are exposed to light, heat, and air for too long, they can go rancid, turning sour, musty, and unusable. Extra virgin olive oil tends to go bad quicker than most other oils, and though an unopened bottle stored in a cool, dark place can last up to two years, that shelf life goes down to six months once it’s opened.
The short lifespan of olive oil, especially the high-quality stuff, means it doesn’t make sense to buy big bottles that may spoil before you use them up. Keller tells Masterclass, “I encourage you to buy whatever you’re buying in terms of extra-virgin olive oil in as small a container as possible. This will help maintain the quality of the oil.”