Olive oil, particularly extra virgin olive oil, can provide different health benefits when used regularly as part of a balanced diet. Olive oil is rich in monounsaturated fats and oleic acid that can help lower bad cholesterol and blood pressure. Polyphenols in olive oil help promote healthy gut bacteria and good digestion. Having olive oil with meals helps your body absorb fat-soluble vitamins from food.

Unopened containers of olive oil can last between 18 and 24 months, while extra virgin olive oil can last between 12 and 18 months. Unopened bottles should be kept in a cool, dark place to maintain the best flavour. Open bottles should be used within 1 to 3 months, so oxidation doesn’t affect the flavour. Unfiltered oil should be consumed within 60 days because it contains olive particles that can spoil. If you notice an unusual smell, the oil should be disposed of in a garbage bin.

No, standard cooking oils and vinegars do not need to be stored in a refrigerator after opening. However, there are some exceptions to consider. Most standard cooking oils (olive, canola, vegetable and coconut oil) can be stored in a pantry away from heat and direct light. Oils infused with garlic, herbs or peppers must be refrigerated to prevent the risk of bacterial growth. Vinegars like balsamic, apple cider and white vinegar can be stored at room temperature. Homemade vinegars should be refrigerated to prevent cloudiness.

Vinegar is a versatile ingredient that can be used for cooking and cleaning purposes. Vinegar can be used in salad dressings to balance sweetness and as part of a marinade to tenderize meat. Vinegar is also important for pickling foods like cucumbers and peppers. Vinegar can also be used as an all-purpose cleaner by mixing white vinegar and water in equal parts in a spray bottle to clean surfaces like counters, glass and stainless steel.