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A food scientist explains why olive oil goes rancid, the common storage mistakes that speed it up and why a light-blocking ceramic cruet can help keep it fresher longer.
Confession: Ill stick a Costco-sized bottle of oil in my pantry and call it a job well done. Cooking oils are shelf-stable forever, right? Not exactly, according to Eric Decker, Ph.D., Professor Emer… [+3031 chars]