Clearly, consuming spoiled oil (of any kind) will likely do more harm than good.
- Keep in a cool, dark place
- Purchase smaller bottles rather than larger to ensure freshness
- Immediately replace the cap after each pour
To help protect extra virgin olive oil from oxidation, Dr. Moerck suggests putting one drop of astaxanthin into the bottle. You can purchase astaxanthin, which is an extremely potent antioxidant, in soft gel capsules. Just prick it with a pin and squeeze the capsule into the oil.
The beautiful thing about using astaxanthin instead of another antioxidant such as vitamin E, is that it is naturally red, whereas vitamin E is colorless, so you can tell the oil still has astaxanthin in it by its color.
As the olive oil starts to pale in color, you know it’s time to throw it away.
You can also use one drop of lutein in your olive oil. Lutein imparts an orange color and will also protect against oxidation. Again, once the orange color fades, your oil is no longer protected against rancidity and should be tossed.
This method is yet another reason for buying small bottles. If you have a large bottle, you may be tempted to keep it even though it has begun to oxidize.
The Worst Cooking Oils of All
Polyunsaturated fats are the absolute worst oils to use when cooking because these omega-6-rich oils are highly susceptible to heat damage.
This category includes common vegetable oils such as: