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One of the stores in the OC Mart MIX is We Olive & Wine Bar, a wine and olive-oil tasting spot with many different types of olive oils and wines for tasting and purchase at the South Coast Collection in Costa Mesa. (Mark Boster / Los Angeles Times) |
We refrigerate our oils to keep them fresh and from going bad.
Because of their high fat content, oils can go rancid quickly when left at room temperature or exposed to light. Refrigerating them extends their shelf life.
It's a great tip, especially when you're trying to figure how to store that expensive olive oil you bought to use just on special occasions.
If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.ALSO:
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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.
Thai peanut chicken wings
Total time: About 1 hour, plus marinating and cooling times
Servings: 8 to 10
Marinade
Zest of 3 Key limes
1/2 cup Key lime juice
1/4 cup water
1 small onion, chopped
2 cloves garlic
1 teaspoon vanilla extract
1 teaspoon grated ginger
