Coconut Oil Storage question

[Wendy]

I got coconut oil today, just made a recipe here (cacao, pecans, almonds -yum) how am I supposed to store it, in cupboard or fridge. It's been in the fridge today and it is solid.

[Wendy]

Ok, I read online you do not have to refrigerate, please tell me if this is true. Thanks.

[Amethyst_Rain]

it's true...coconut oil is a saturated oil that solidefies at roomtemperature (depending how hot your room is:) it's also called coconut butter for that reason...coconut oil has a very long shelf life and is the only raw oil (if you get raw) that doesn't transform into transfat when cooked...store it in dark place...all oil is light sensitive...you can put it in the fridge if you want but no need :)

[AutumnBreezColordLeavz]

I ordered some oil and have not recieved it yet but this is one of my questions about it. I wonder why they don't put the oil in a dark glass though as far as the light sensitivity. I may look for a dark blue glass jar to store mine. If I use it often I think that it will be in and out of cabinet and this way it would be ok to be out on counter. Hmmm....should be ok.

[rawpriestess]

Hi,

I've had the same jar of coconut oil/butter for about 5 years now, and it is in the fridge, and is still good.

I've heard you dont' have to keep it in the fridge but I do, just for convenience sake, and ease of finding it in my big kitchen.

Also, it is in a clear jar, and I know oils are light sensative.

It is solid, but all I do is fill up my sink with warm water, place the jar in the sink, then pour off the amount of coconut oil I need, then place it back in the fridge.

I don't use alot of coconut oil, hense the 5 years, but I do use alot of olive oil. The only brand I use is Living Tree, although it is expensive $35 a bottle, with shipping and all that, I buy it by the case. It is the best tasting in most recipes.

If I am making a raw cake, I will use coconut oil though.

I do not keep my olive oil in the fridge, as I go through it so fast, I use it every day.

I love olive oil.

I use it, like I used to use butter, on everything.

Except when dehydrating, I use flax oil, as it makes the thing I am dehydrating taste more cooked, or more done, as it were.

[Wendy]

Thanks for the replies. I think I am going to be using more flaxseed oil in my recipes, the olive oil makes some recipes way to olive-y.