Cooking oil/fat with long shelf life

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Robson Valley

Full Member
Nov 24, 2014
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McBride, BC
Apparently, the two countries with the strictest laws regarding the adulteration of olive oils are Chile and Australia.
Theoretically, what I buy comes straight from Greece.

Best home test for the major monounsaturated component of real olive oil
is to chill some undisturbed for a few days in the fridge. If it goes milky/semi-solid, it's the real thing.
Right: Even the very best of olive oils is a mix of plant/olive oil types.

UNAPROL is the Italian Association
COOC is the Callifornia Olive Oil Council
NAOOA is the North American Olive Oil Assoc
You're looking for a red circle with an olive branch.
 

Janne

Sent off - Not allowed to play
Feb 10, 2016
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Grand Cayman, Norway, Sweden
We consumers can do all we can to get a real, wholesome product. But we can never be 100% sure about what we buy. Fakes exist. Authentic looking bottles, labels the lot. Content looks and tastes like the original. But fakes.

Remember the Olive oil scandal in Spain? Glycol in wine scandal in Austria? Melamine (?) in powdered baby milk in China?

Not only food.

I received a shipment of a fake Bonding adhesive from a major US Dental supplier about 8 years ago. I suspected something was not right when the tip of the bottle did not ‘crunch’ when opened the first time, also the plastic bottle felt to soft.

I sent off a couple of the bottles to the manufacturer. Fake.

The fun part was, the US Dental supplier never recalled anything. Maybe they did not want to return the cost (180 USD for a bottle of 4.5ml) plus hazmat shipping ?
 
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Robson Valley

Full Member
Nov 24, 2014
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McBride, BC
I'm glad this cooking oil/fat thread came up. I'm not entirely certain what to do. Forces me to think about it.
I guess I'll maintain a status quo until I learn otherwise and it won't be from the internet.

I'm happy to barter food even if some government watchdog wants to call me a criminal.
I have a whole string of choice names for them, too.
I know that what I'm eating is what these other people feed their families, too.

I've got carrots in the cold room, a box of dirt-crusted potatoes, a bag of ugly farm onions
and 2 paper bags of garlic heads. Earlier stuff in the freezer.

I predict that I will have bison, potatoes and steamed veg. Big glass of red from Chile.
Herbed olive oil on the potatoes and veg.
 

Janne

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It should be mentioned which oils are healthier than others. Scientifically healyhier, not because a skinny ’food blogger’ days so.

Oilive oil. Virgin, cold pressed, normally pressed, non virgin. As long as it is real olive oil.
Cold pressed rapeseed is supposed to be good too.


Animal fats might not be so healthy, but are they tasty or what!
Butter, goose fat, the drippings you get from a Pork Roast.....
Yum!
 

Robson Valley

Full Member
Nov 24, 2014
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A teaspoon at a time in your food? Negative objections are silly.
Relax. None of these arguments apply unless you can eat a carload at a time.

There was an objection to an artificial sweetener, years ago.
As it turned out, you needed to drink 45 gallons per day.
I'd expect to have kidney trouble. How about you?
 

Janne

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Well, research shows that a couple of spoon fulls of Olive Oil a day can lower the 'bad cholesterol' significantly.

Wife suffers from that. I use butter, she dribbles Olive oil on her bread. Or dips it in it. We cook in it. have it on salads and boiled veg. drizzled on pasta, boiled potatoes.

I need her to be healthy and long lived as her work at home is vital for me.
:)
 

Robson Valley

Full Member
Nov 24, 2014
9,959
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McBride, BC
Metal tin (dark) as light will damage oils.
Full to the top as oxygen in the air will damage oils.
Change it every 6 months (write it on the calendar.)

In the meantime, forget the oil and slop the bison gravy over everything.
 

santaman2000

M.A.B (Mad About Bushcraft)
Jan 15, 2011
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Florida
.....True about fame olive oil. Some is even created by using veg oil, colour and flavorings. Mainly an US problem, some sources say up to 65% of (supposed) olive oil in US shops is diluted or fake.
Criminal!

Know what you buy, research online.

True IF you buy imported olive (any imported from Europe or the middle east, but ESPECIALLY Italian olive oil) Californian or Mexican olive oil is usually pure.

Better choice for the things you'd use olive oil of peanut oil (albeit far more expensive) is avocado oil. All the flavor and health benefits of olive oil and all the high temperature capability of peanut oil.
 

santaman2000

M.A.B (Mad About Bushcraft)
Jan 15, 2011
16,909
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Florida
Not sure what the OP actually wants. By long shelf life do you mean the obvious? That it will sit in your pantry a long time without going off?

What do you plan to use it for? Olive oil and butter are wonderful for adding taste if you either don't cook at all or if you saute at a low temp but neither will do for true frying as they both burn at fairly low temps(neither for shallow pan frying or deep frying)

As has been said, lard (rendered pork fat) will last quite a while if properly stored. As will vegetable shortening (Crisco is one brand of many) Both these have a better smoke point (higher temp required to burn) but none are as good for that as peanut oil and avocado oil.
 
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Janne

Sent off - Not allowed to play
Feb 10, 2016
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Olive oil sold in Europe is tested to be pure olive oil. ( a couple of olive oil scandals in Europe made the various authorities take this step)

You can buy ghee on cans. Shelflife - years.
In some topical countries you can also buy canned butter. Again, long shelf life, but my tastebuds feel a degree of a rancid flavour even within the date.

To be frank, I do not see the need to have a long shelf life oil at home, as you use it up and buy new?
 
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santaman2000

M.A.B (Mad About Bushcraft)
Jan 15, 2011
16,909
1,114
67
Florida
Olive oil sold in Europe is tested to be pure olive oil. ( a couple of olive oil scandals in Europe made the various authorities take this step)

You can buy ghee on cans. Shelflife - years.
In some topical countries you can also buy canned butter. Again, long shelf life, but my tastebuds feel a degree of a rancid flavour even within the date.

To be frank, I do not see the need to have a long shelf life oil at home, as you use it up and buy new?
Sounds reasonable. about the testing. I can only imagine a long shelf life being for prepping.
 
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