[faizan-ali]

Olive oil somm here (yeah that's a thing!)

Olive oil (and all cooking oils in general) are the opposite of wine - once bottled they start degrading and any additional exposure to air, light, heat degrades them further.

What degrades specifically? Usually it's the nuanced flavors and health benefits of good extra virgin, it'll usually be fine for cooking but you're losing out on the purposeful decision of using olive oil over vegetable oils (gross)

[pcl]

Olive oil is so much cheaper in bulk. Do you have any tips for how to preserve it? Intuitively, I would assume that re-bottling a large volume into several small bottles (and then keeping the extras sealed and in the dark) would be better than using a larger bottle continuously. Does that hold up to your experience?

[fyt2024]

Fill something into a smaller bottle. The stock:

Freeze

No light

Add a little vitamin E. Vit e catches to radicals and therefore prevent oxygenation

[gnicholas]

If exposure to air is bad, it's possible that re-bottling wouldn't work well. I don't know if bottled olive oil is treated like many other packaged foods and sealed in with an inert(ish) gas, but I wouldn't be surprised if this were the case. I don't know how you could replicate that at home.

[BobaFloutist]

I can easily taste the difference between food cooked with olive oil and natural oils as long as it's a relatively mild dish with a limited number of flavors (which is the appropriate use case).

It's so weird to me when people act like neutral oil has no applications. Olive oil can be good without neutral oils having to be bad. They're just good for different things.