Kitchen Tips: How to Store Oils - as part of the expert series by GeoBeats. My name is Mary Ellen Rae with personal touch gourmet. In a home kitchen you have a pantry cabinet which is perfect for storing all kinds of things. That is where I recommend people go and store their cooking oils. Your everyday cooking oils - olive oil, canola oil - are fine in a cool, dark cabinet. But if you are going to use a nut oil, peanut oil, almond oil, what you are going to want to do is you are going to want to store it in the refrigerator. These particular oils go rancid much faster than the standard conventional everyday cooking oils. They are also more expensive, so you want to make sure you treat them well. So think dark, cool refrigeration. It is OK if you go to France or Spain and buy a beautiful decorative oil holder to put your oils in that you will use on a daily basis. This one is fine because it is dark, and the olive oils need to be stored in a dark place. You just do not want to have it sitting next to a boiling pot of water. If you constantly cook with oil where you are deep frying vegetables in tempura, that oil would be OK to save. You would cool it down completely, you would put it through a fine mesh strainer, possibly lined with paper towels or cheese cloth, and you could save that oil in a sealed container in the refrigerator. If it is something like fish or raw proteins that you put into that hot oil, I would suggest that you just cool it down, put it in a container and toss it out. Once you buy a big bottle like this, it is going to last six to eight months. If you do not cook very often, you might purchase a smaller size. If you cook a lot of things everyday, it makes more sense economically to buy the bigger container. You just have to make sure you seal it tightly, keep it in a cool, dark cabinet, and check it from time to time. If you open it up, take a sniff, and if it does not smell quite right, toss it out, and buy another container.