Reported 12 months ago
As more people become aware of the importance of using good oil, especially high-priced 'extra virgin olive oil' rich in healthy 'monounsaturated fatty acids,' nutritionist Zhang Yiyao warns that many people, while knowing that good olive oil should be used at low temperatures, end up using only small amounts, leading to the oil oxidizing even if it's of good quality. He advises using up extra virgin olive oil within 3-4 months after opening to prevent it from going bad. Zhang also explains the benefits of Omega-9 monounsaturated fatty acids found in oils like olive oil and camellia oil, recommending them as the healthiest oils due to their stability and high heat resistance.
Source: YAHOO