How long will it last?

The question of how long oil may last and how to store it is often an important consideration for consumers, considering the cost of good oil and its shelf life.

As a general guide, oil will loose some of its character with age. It may become less fruity, peppery or smoky or have a weakened flavour. It may not always be unusable; you may just have to use it in a different application. For example, baking or sautéing mushrooms, bacon and eggs on a Sunday.

There are exceptions. Nut oil will start to develop an unpleasant aged character if left to long, just as whole nuts do. Oils with additives such as herbs or cheese will also not keep as long as pure oil. The majority of virgin oils available to us in Australia will have a harvest date or best before date. This is just a guide as most oils are at their optimum within 18 months to 2 years of harvest. The oil should be sealed tightly and stored somewhere cool and not too light.

Our Oils that we stock

Coconut Oil - 250ml

This is oil or a solid depending on the weather conditions. We are told it has amazing health benefits; however this is irrelevant if it does not pass the taste test. Luckily it does!

Coconut oil adds a new dimension to curries and stir fries. It can be used in baking, in rice dishes and soups, ideal for sautéing seafood and vegetables, making a crispy, sweet tasting finish. Use it in the crust for a coconut and cherry cheesecake or add it to some vegetables after they are cooked. It has a delicate fresh taste and will not oxidize easily, which means it has a long shelf life.

Prawn Oil - 100ml

Prawn oil is one of only a few animal based oils available. As you would expect it has the pungent aroma of shellfish and is suitable for use in a variety of Asian dishes. It can also be used in place of shrimp paste. It is important to be aware when using prawn oil that it can cause a severe allergic reaction in some and caution must be taken in its use. Commercially prawn oil is extracted through a heat infusion process which transfers both the colour and flavour of the prawns into a base such as canolla oil. Alternatively you can stew prawn heads and shells in a stock and strain oit the oils that are left behind. This process is labour intensive but yields a stronger colour and taste. Prawn oil is also perfect tossed through a vegetable pasta dish.

Avacado Oil - 250ml

Avocado oil is pressed from the fruit of the Persea Americana plant (Commonly known as the avocado tree). It is used as both a cooking oil and a cosmetic oil as it is prized for it's regenerative qualities when applied to the skin. It is high in mono-unsaturated fats and vitamin E and has an unusually high smoking point (271c). It is an excellent carrier of flavours and can be used in dishes where the flavour of a food, but not particularly the food itself is required. Compares favourably to olive oil.

Argan Oil - 250ml

Argan oil is derived from the pods of the argan tree. It is recommended specifically as a dressing oil as it does not perform well when subjected to high heat. It has a nutty flavour and is less heavy than many traditional dressing oils like peanut and olive oil.  The first recorded pressing of the pods is attributed to the Berbers, who remain the sole producers to this day. All argan oil world wide is produced by a single womens cooperative and all profits go to supporting the remaining Berber communities.

Mustard Seed Oil Pungent - 250ml

Pungent mustard seed oil is an aromatic oil with a spicy flavour. Excellent for stir fries, curries, pickles, fish and salad. It is rich in omega three. Mustard seed oil is best used in dishes that require a radish like pepperiness such as corned beef, game, winter salads and roast vegetables.

Mustard Seed Oil Finest - 250ml

Less aromatic than its pungent cousin, finest mustard seed oil has only a fraction of the pepperiness and can be used as a healthy oil alternative much like olive oil. It is lighter in colour and has the lowest saturated fat content of any available oil.

Australian Macadamia Oil - 375ml

 Macadamia oil has become a popular cooking oil alternative in Australian kitchens both domestically and professionaly. Its relatively high smoking point (210c) and application as a frying oil means it is able to replace, trans fats, canola and peanut  oils. While it possesses a strong nutty smell it does not transfer flavour and can be used as a flavour amplifier.

Essential Ingredient Nut Oils

The Essential Ingredient range of nut oils, including almond, peanut, walnut and hazelnut, can be used to introduced specific nutty flavours to salads, meats and baked goods. While not particularly suitable as an everyday oil, nut oils are high in omega essential fatty acids making them a healthier alternative to butter, canola and vegetable shortening.

Pistachio Oil - 250ml

Like all other nut oils pistachio oil retains the flavour and aroma characteristics of the nut from which it is pressed. It is also the strongest tasting of the nut oils making it suitable only for dishes where the flavour of pistachio is desired. Particularly good in middle eastern cooking but also in many traditional European cake recipes as a substitute for other nut flavours. It's health benefits remain to be seen as it has quite a high percentage of saturated fats and relatively low omega 3 fatty acid content.