My olive oil comes in a wide 2L jug with a screw on cap. I open it up, and fill up a narrow dark glass 500 mL bottle with a precise pouring spout. This bottle lives ony countertop. I put the large jug back in the cupboard.
Sometimes I wonder whether I should fill the bottle all the way (a few weeks worth) or just enough to last for, say, a week.
Does this mean the oil goes bad correspond with the surface area that is exposed to oxygen or does it have to do with the openness of the container that it's in?
The large 2L jug has a larger surface area is exposed to the oxygen which remains inside the jug. However, the lid does have a tight seal.
The narrow bottle has a smaller surface area that is exposed to oxygen, but the bottle is essentially "open" at all times via the tiny pour spout which does not have a cap on it.
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