Grapeseed oil, considered an eco-friendly food with a reputation for its mild, nutty flavor, is produced by extracting the oil from grape seeds after the wine-making process. The oil is extracted by expeller-pressing or more commonly through chemical methods, as the oil produced from each seed is very minimal. With applications both culinary and cosmetic, grapeseed oil is a versatile choice for a consumer. Like most other liquid fats, grapeseed oil has specific requirements for storage to prevent it from becoming rancid too quickly.
Things You'll Need
Storing Grapeseed Oil
Select a bottle of oil that is a dark color. When you are shopping for your oil, try to purchase one that is bottled in dark glass. Grapeseed oil breaks down and becomes rancid more quickly when exposed to light. If you are unable to purchase oil in a dark bottle, visit a your local home goods stores to locate a dark glass bottle. Avoid plastics, as they can release chemicals into your oil.
Store the grapeseed oil in a cool location. The oil will last the longest if stored in a cool, dark location such as a refrigerator or cellar. Under these conditions, the oil should stay fresh for approximately six months. Grapeseed oil can also be stored in other cool locations, as long as the temperature does not exceed 70 degrees Fahrenheit. Excessively warm locations will cause your oil to spoil more quickly.
Check your oil for freshness. Grapeseed oil is a polyunsaturated oil, which means it can become rancid very quickly if exposed to light or heat. Check your oil each time before you use it. Rancid grapeseed oil will have an unpleasant odor and taste. Discard rancid oil.
References and ResourcesRecipe Tips: Oils and Fat Handling/Safety/Storage
Whole Foods Market: Guide to Oils
Organic Authority: Grapeseed Oil