Avocado oil has become increasingly popular in recent years due to its many culinary and health benefits. It has a high smoke point which makes it great for cooking at high temperatures. Avocado oil is also valued for its mild, nutty flavor and is rich in heart-healthy monounsaturated fats.
Many people wonder if it is necessary to store avocado oil in a dark bottle. There are several factors to consider when determining the best way to store avocado oil. In this comprehensive guide, we will examine the composition and properties of avocado oil, assess the benefits and drawbacks of different storage methods, and provide recommendations for optimal storage.
What is Avocado Oil?
Avocado oil is pressed from the fleshy pulp surrounding the avocado pit. It has a green color and thick, creamy texture. Avocado oil is valued for its high smoke point and concentration of oleic acid, a monounsaturated omega-9 fatty acid.
Here is a nutritional breakdown of one tablespoon (15ml) of avocado oil (1):
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Total fat | 14 g |
| Saturated fat | 2 g |
| Monounsaturated fat | 10 g |
| Polyunsaturated fat | 2 g |
| Vitamin E | 4 mg (20% DV) |
The high concentration of monounsaturated fats gives avocado oil many of its beneficial properties. The oleic acid in avocado oil has anti-inflammatory effects and can help reduce blood pressure and LDL cholesterol levels in the body (2, 3).
Avocado oil also contains various fat-soluble vitamins and other beneficial plant compounds like lutein and zeaxanthin.
The smoke point of avocado oil is between 375°F-520°F depending on quality. This high heat tolerance makes avocado oil an excellent choice for sautéing, stir-frying, roasting, and grilling (4).
Overall, the nutrient profile and properties of avocado oil offer several advantages in cooking applications.
Does Avocado Oil Need to Be Stored in a Dark Bottle?
Now that we understand the key characteristics of avocado oil, let’s examine whether it needs special storage considerations like a dark bottle.
There are a few main factors that can degrade the quality and shelf life of oils:
- Light exposure
- Oxygen exposure
- Heat
Light and oxygen can react with the fatty acids in oils through an oxidation process. This leads to rancidity, which causes oils to develop unpleasant odors and flavors. Oils high in polyunsaturated fats are most prone to oxidation. However, monounsaturated fats like the oleic acid in avocado oil are also susceptible (5).
Prolonged exposure to heat can also accelerate oxidation and degrade oil quality over time.
Let’s analyze how different storage methods address these factors:
Clear Glass or Plastic Bottles
Storing oil in clear containers offers no protection against light exposure. Oxygen can also gradually permeate through plastic over time. The oil oxidizes faster, especially when exposed to heat from sunlight or cooking.
For delicate oils, clear bottles provide suboptimal storage conditions. However, they are convenient options for everyday kitchen use once an oil has been opened.
Dark Glass Bottles
Dark glass blocks all light from reaching the oil. This prevents photooxidation, which is oxidation catalyzed by light. Dark bottles also naturally block UV rays, which can generate free radicals and speed oil degradation (6).
However, a standard dark bottle does not provide an airtight barrier against oxygen. Some oxidation can still occur over time, contributing to reduced shelf life.
Tinted Glass Bottles
Some oils are sold in tinted glass bottles that help block specific wavelengths of light. For example, cobalt blue glass prevents the transmission of UV rays while letting some visible light through (7).
This offers partial light protection compared to fully opaque dark glass. Tinted bottles also do not block oxygen exposure.
Metal Tins
Metal tins often contain a liner that provides an airtight and light-blocking barrier. This prevents oxygen and light from reaching the oil, helping maintain freshness.
However, there are some drawbacks to metal tins:
- They can dent, compromising the airtight seal
- Temperature fluctuations can cause condensation inside the tin
- Oil can react with metal over time, impacting flavor
Pouches
Some oils are sold in foil pouches. These completely block light but do not provide an airtight seal against oxygen. However, pouches take up minimal storage space and prevent breakage from fragile glass bottles.
Based on these factors, we can conclude that the optimal storage options for maximizing avocado oil’s shelf life are:
- Dark glass bottles
- Metal tins lined with an oxygen barrier
Dark glass and metal tins address the key causes of oil oxidation – light and oxygen exposure. Proper storage helps extend avocado oil’s shelf life significantly.
Does Avocado Oil Go Bad?
Yes, avocado oil can eventually go bad if not stored properly. Here are some common signs of spoiled avocado oil:
- Unpleasant, rancid odor
- Altered, bitter taste
- Change in color and texture – oil may appear darker and cloudy
These cues indicate oxidized, degraded oil that is unsafe for consumption. Avocado oil stored in ideal, airtight dark bottles may last up to 2 years before going rancid (8).
You can extend the shelf life by keeping avocado oil sealed and away from heat and light when possible. Refrigeration is not required since pure avocado oil has a high resistance to rancidity compared to other oils.
If you use avocado oil sparingly, consider buying smaller bottles. Once exposed to air, the oxidation rate increases. Minimizing the air remaining in a bottle after opening helps prolong freshness.
How to Store Avocado Oil
Follow these best practices for storing avocado oil:
- Purchase avocado oil in dark glass bottles or metal tins to limit light and oxygen exposure.
- Check for signs of oxidation before buying oil – avoid bottles with cloudiness, sediment, or dents/cracks.
- Keep unopened avocado oil in a cool, dark pantry or cupboard away from heat sources.
- Once opened, store the oil in a dark cabinet away from the stove to limit heat exposure.
- Transfer oil to a smaller bottle if you will not use it quickly. Minimize air exposure in the bottle.
- Use opened avocado oil within 1-2 months for maximum freshness.
- Do not store avocado oil in the fridge – cold can cause cloudiness.
- Avoid reusing an old avocado oil bottle – it may contain oxidation particles that speed spoilage.
- Check for signs of rancidity before use – discard if oil smells unpleasant or looks cloudy.
Proper storage helps retain the flavor, quality, and health benefits of avocado oil. Following these tips will extend the shelf life significantly.
Does Avocado Oil Need Refrigeration?
Refrigeration can extend the shelf life of some oils. However, refrigerating avocado oil is unnecessary and may even have some drawbacks:
- Avocado oil has a high monounsaturated fat content and antioxidant capacity. This gives it more stability against oxidation compared to polyunsaturated oils.
- Cold temperatures can cause avocado oil to become cloudy and solidify. The viscosity returns to normal at room temperature.
- Condensation may form inside the bottle when cold oil is exposed to warmer room temperatures. This introduces moisture that can speed spoilage.
- Most food experts advise against refrigerating avocado oil. Cool, dark pantry storage is perfectly adequate.
In summary, refrigeration is not mandatory for avocado oil storage. Its compositional properties provide good natural stability. Refrigeration may actually do more harm than good.
Does Avocado Oil Need to Be Filtered?
Cold-pressed extra virgin avocado oil does not require any filtering or processing after extraction. Filtering is unnecessary for high-quality avocado oil.
Unfiltered avocado oil retains more of its natural color, flavor, and nutrients. Any sediments can be left in the bottle and do not pose safety issues. In fact, some quality oils intentionally retain their sediments.
The best avocado oils are unfiltered to provide the purest, closest-to-natural form. Filtering is really only necessary for lower grade, highly processed oils to remove impurities.
Signs of High Quality Avocado Oil
Here are some signs that an avocado oil is fresh and high-quality:
- Extracted using cold-press methods
- Full, rich avocado aroma and flavor
- Vibrant green color (may be slightly cloudy)
- No sediment or particles
- Bottled in dark glass or tin containers
- Indicates a harvest or bottling date
- Has protected designation of origin certification for authenticity
Avoid avocado oils that seem flavorless, watery, or have a manufactured appearance. High oleic acid content gives quality avocado oil a thick, greenish tint.
How Does Avocado Oil Compare to Other Oils?
Avocado oil has some advantages and disadvantages compared to other common cooking oils:
Smoke Point
Avocado oil’s very high smoke point of ~500°F makes it excellent for searing, frying, roasting, and other high-heat cooking methods. It outperforms delicate oils like olive oil in high temperature cooking.
Stability
The monounsaturated fat content makes avocado oil more resistant to oxidation compared to polyunsaturated oils like canola and soybean oil.
However, olive oil has high stability as well. Some studies give olive oil a slight edge over avocado oil in measures of oxidative resistance (9).
Flavor
Avocado oil has a mild, nutty taste. It does not overwhelm dishes with avocado flavor.
In comparison, olive oil provides a more characteristic aroma and taste. The bolder flavor makes it ideal for uncooked applications like dressings and dips where the flavor comes through.
Cost
Avocado oil is more expensive than common vegetable oils. But it is priced similarly to quality extra virgin olive oils.
For everyday cooking, avocado oil may be cost-prohibitive for some households. Oils like canola provide more affordable options, though with some tradeoffs in quality and smoke point.
Nutrition
All oils have a similar calorie and fat content by weight.
However, avocado oil delivers more vitamin E compared to many other oils. It also provides lutein, which has benefits for eye health (10).
Overall, avocado oil has some advantages over other oils for high-heat cooking applications where its stability and smoke point can be leveraged. But its price and mild flavor may make other oils like olive and canola oil preferable for some uses.
Bottom Line
So, should you store avocado oil in the refrigerator or in a dark bottle?
Here is a summary based on the evidence:
- Avocado oil has high stability and resists oxidation.
- The ideal storage is in an opaque, airtight bottle – preferably glass or tin.
- Refrigeration is unnecessary and can introduce cloudiness or moisture.
- Dark storage helps prolong freshness and shelf life significantly.
- Once opened, use avocado oil within 1-2 months.
- Look for signs of rancidity like odor or color changes before using.
Following these best practices allows you to enjoy the full benefits and flavor of high-quality avocado oil. Proper storage in cool, dark conditions can extend the shelf life to up to 2 years for an unopened bottle.
Frequently Asked Questions
Does avocado oil need to be refrigerated after opening?
No, refrigeration is not necessary for opened avocado oil. It can be stored out of the light in a cool, dark pantry or cupboard. Refrigeration may cause cloudiness or moisture buildup.
How long does avocado oil last after opening?
Opened avocado oil will stay fresh for 1-2 months when stored properly in a dark bottle away from heat and light. Discard if you notice any changes in odor, color, or texture.
Does quality avocado oil have sediment?
Natural sediment is normal in unfiltered, high-quality avocado oil. The sediments contain beneficial compounds like polyphenols and carotenoids. Filtering removes these nutrients. Light clouding is also common but the oil should not appear opaque.
Can you reuse an old avocado oil bottle?
It is best to avoid reusing old oil bottles. They may contain oxidation particles that speed spoilage of fresh oil. Always transfer opened oil to a clean, airtight glass or tin container.
How do you know if avocado oil has gone bad?
Signs that avocado oil has spoiled include an unpleasant, rancid smell, bitter taste, changed color, and cloudy appearance. Discard avocado oil immediately if you notice any of these red flags.
The Bottom Line
Avocado oil provides delicious flavor and versatility in cooking applications ranging from sautéing to deep frying. While it has good natural stability, following proper storage methods can help maximize its shelf life and quality. The ideal storage is in an airtight, opaque dark glass or metal tin container in a cool, dark place. Refrigeration is unnecessary and may introduce cloudiness. With optimal storage conditions, avocado oil can retain its nutritional value and delicious flavor for up to 2 years.
