Category: Oils and fats

Chemically, olive oil is composed mainly of triglycerides, which have a glycerol backbone. While there is not 'free' glycerin in olive oil, its fundamental molecular structure contains the glycerol component, a key distinction for understanding its chemistry.

With a smoke point potentially as high as 510°F (265°C), high-oleic safflower oil is exceptionally well-suited for high-heat cooking methods like frying and searing. This mild-flavored, versatile oil offers significant advantages for a variety of culinary applications, from baking to dressings, depending on the type.

According to the USDA, properly strained and refrigerated used frying oil can be safely stored for up to three months. However, when it comes to used fish oil, the lifespan is often much shorter due to its high polyunsaturated fat content, which is prone to oxidation. Understanding proper storage and knowing the signs of spoilage is crucial for both flavor and health.