How Oil Storage affects the taste of your Food

Olive oil is the most popular oil used in cooking and for flavoring food. It is renowned for its health benefits, deep aroma and taste. Rich in omega-3 monounsaturated fatty acid and antioxidants, it not only makes food taste better, it also pours out good health.

Olive oil comes in six different types, and ranges in price, taste, and method of harvesting. But one thing these 6 types have in common is the need to be stored in glass bottles, as plastic absorbs the oil and leaves it tasting “funny”. If you partake in olive oil often enough, it would be advantageous to visit where you can invest in glass bottles designed specifically for storing oil. By storing your olive oil in glass bottles that are kept in dark, cool cupboards, you will be ensuring the shelf life and taste. This article will cover the 6 basic types of olive oil. But keep in mind that if you don’t store them in glass, the benefits are irrelevant.

Dressing your salad

The best type of olive oil to use in salad is extra virgin. This type boasts the highest quality, and offers less acidity than its counterparts. This variety takes freshly harvested olives and cold-presses them. Because the introduction of high heat causes extra virgin olive oil to lose much of its nutritional value, flavor and aroma, it is almost always used in salads or as a simple dressing.

Time to sauté

Virgin olive oil is one grade below the extra virgin type and has a slightly greater acidity level of 2 percent. Therefore it is ideal for cooking purposes but can still be used in salads. It is also used in hair and body care products, as it is known for making hair shine and keeping skin soft.

Dignified and refined

This type of olive oil didn’t graduate from finishing school, yet it is pretty refined. Refining olive oil doesn’t mean it is educated in antiquity or classic literature, rather when olive oil is refined it means that the acidity is removed altogether. As a result it is cheap to buy, but is only suitable for cooking and not for salads or finishing’s, as it lacks the floral notes found in the acids.

Somewhere in between

Pure olive oil falls somewhere in between extra virgin and refined simply because it is a mixture of the two. It offers an acidity level of 2 percent, but is rather low in nutritional value. This oil is perfect for heavy duty cooking such as pan-searing lamb chops.

The Light side

This type is a low-grade variety meaning it is low in the aroma department. Because light olive oil offers no full flavor, it is best used in cooking types where oil flavors would otherwise be compromised.

Here’s to your health

According to the Mayo Clinicolive oil is good for you, despite its high caloric levels. Because the type of fat in olives is a “good fat”, consuming the right levels may fight off the risk of heart disease and lower your overall cholesterol levels. Just be sure to store your oils in glass, or you will be losing out on the many benefits olive oil offers.

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The promise of pomace
Olive pomace oil is a type that is composed of oil residue left over after all the water and base oil has been extracted from the olive, making it ideal for high heat cooking. It, like light olive oil, lacks the taste and aroma of other types, and therefore promises an ideal use for high heat cooking.

Thanksgiving Sides

Let Cooking Planit INSPIRE you, help you SHOP, and lower your holiday stress levels by handling the COOKING specifics for you this Thanksgiving. We think about making cooking simple, everyday.

Pomegranate Kale

A sweet preparation for a tasty, heart-healthy green.

Pomegranate Kale side dish recipe from Cooking Planit

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  • Kale – 8 Cups
  • Pomegranate Seeds – 1/4 Cup
  • Pomegranate Juice – 1/3 Cup
  • Kosher Salt
  • Black Pepper
  • Extra Virgin Olive Oil – 2 Tablespoons


  1. Separate the leaves of kale from the stems and tear into bite-size pieces.
  2. Soak the kale leaves in a large bowl of cold water for a few minutes.
  3. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean.


  1. Heat a large saute pan over medium heat. Add olive oil and warm.
  2. Once oil is warm, add the kale. Season with salt and pepper and cook until the kale starts to soften. Pour in the pomegranate juice and cover loosely with foil.
  3. Let the kale cook until the pomegranate juice is absorbed and kale is very tender, about 4-6 minutes. Stir often to prevent burning or sticking. Once tender, stir in the pomegranate seeds and remove from heat.
  4. Transfer the pomegranate kale to a serving dish or dinner plates. Ready to eat!

Alternative Thanksgiving Meal

Vegetarians have a lot to be thankful for this season too, like this holiday menu!

Pumpkin and Sage Lasagna: Vegetarian Thanksgiving Meal from Cooking Planit

The Cooking Planit App makes holiday shopping and cooking effortless.
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  • Baby Arugula – 4 Ounces
  • Fennel – 1 Head
  • Fresh Sage – 3 Tablespoon/4 Leaves
  • Green Apples – 1
  • Kale – 8 Cups
  • Pomegranate Seeds – 1/4 Cup
  • Lasagna Sheets – 6
  • Butter, Unsalted – 1 Tablespoon
  • Egg Yolks, Large – 1
  • Whole Milk – 1 1/2 Cup
  • Mozzarella Cheese, Shredded – 1 1/2 Cup
  • Parmesan Cheese, Grated – 1/2 Cup
  • Ricotta Cheese – 1 1/4 Cup
  • Black Pepper
  • Flour – 1 Tablespoon
  • Kosher Salt
  • Nutmeg
  • Pumpkin Puree, Canned – 15 Ounces
  • Extra Virgin Olive Oil – 3 Tablespoons
  • Apple Cider Vinegar – 2 Tablespoons
  • Honey – 2 Tablespoons

Pumpkin and Sage Lasagna

The sweet, familiar flavor of pumpkin pie in a savory, vegetarian lasagna dish.

Cooking Planit Vegetarian dish: Pumpkin and Sage Lasagna

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The website and iPhone/iPad app give step-by-step prep and cooking instructions for this recipe. 

SIDE DISH: Pomegranate Kale

A sweet preparation for a tasty, heart-healthy green.

Thanksgiving Vegetarian side dish: Pomegranate Kale

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The website and iPhone/iPad app give step-by-step prep and cooking instructions for this recipe.

SIDE DISH: Arugula, Green Apple and Fennel with Honey Vinaigrette

A light and robust salad that’s just sweet enough to appeal to all tastes.

Thanksgiving Side Dish: Arugula, Green Apple and Fennel with Honey Vinaigrette

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The website and iPhone/iPad app give step-by-step prep and cooking instructions for this recipe.