Palm Oil Storage Tips

Good oil deserves good storage. These habits protect both the flavour and your money.

Keep it sealed. Air is the enemy. Always close the cap firmly right after pouring.

Away from heat and light. Store in a cool, dark cupboard — never beside the cooker or on a sunny windowsill.

Use a clean, dry spoon or funnel. Water and food particles introduced into the container cause spoilage.

Decant from bulk kegs. If you buy a 10 or 25 litre keg, pour into a smaller clean bottle for daily use and keep the keg sealed.

Solidifying is normal. Palm oil thickens in cool weather. That is a sign of purity, not spoilage — it liquefies again at room temperature.

Label the date. Note when you opened it. Well-stored palm oil comfortably stays good for months.