Why Storing Olive Oil By the Stove is a Bad Idea—And What To Do Instead

Have you ever considered where you store your olive oil for cooking and frying? Last year alone, Americans consumed 406,000 tons of olive oil. Despite its popularity, many are unaware that improper storage can impact olive oil's health benefits.

Many people store their olive oil bottles close to the stove for convenience. However, it's important to understand that this can completely destroy the oil's healthy properties.

An American blogger with millions of followers shared on her "Good Housekeeping" page that olive oil must be stored in relatively dark places, away from warmth or light-filled areas.

Both daylight (especially sunny summer days) and heat cause olive oil's beneficial components to deteriorate. "The best option is to keep the bottle in a cool, dark cabinet—not in the fridge, as it will solidify," she writes.

Does this mean there's a chance that olive oil becomes toxic when cooking, given that it heats up? The answer is no. This is due to its fat composition: olive oil is primarily monounsaturated fat. Heating does not alter its fat composition. The monounsaturated fat percentage remains stable even at high temperatures.

A study from 2004 measured aldehyde levels produced when heating extra virgin olive oil, regular olive oil, and canola oil to 464 degrees Fahrenheit. It was found that extra virgin and regular olive oils released fewer aldehydes than canola oil.

Nonetheless, the primary reason for not storing olive oil (or any oils) near the stove is to avoid the release of those potentially harmful aldehydes into the air.