How to store oil:
* Light causes oxidation, so store oils in a dark-coloured bottle. Oxidation reduces the nutritional value of the oils.
* All oils should ideally be refrigerated, especially delicate ones like extra virgin olive oil, to prevent heat oxidation, said nutritionist Mrs Sheeba Majmudar. Alternatively, store oils in a cool, dry place.
* Change your oil regularly. Refined cooking oils high in monounsaturated fat can keep for up to a year, while those high in polyunsaturated fats can keep for nine months.