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A comment on Saffron: The Story of the World's Most Expensive Spice. Parent comment

Re:Saffron: The Story of the World's Most Expensive Spice by pcl on Thursday April 04, 2024 @03:53AM (#39927663)
Olive oil is so much cheaper in bulk. Do you have any tips for how to preserve it? Intuitively, I would assume that re-bottling a large volume into several small bottles (and then keeping the extras sealed and in the dark) would be better than using a larger bottle continuously. Does that hold up to your experience?
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Re:Saffron: The Story of the World's Most Expensive Spice by gnicholas on Friday April 05, 2024 @12:03AM (#39938573)
If exposure to air is bad, it's possible that re-bottling wouldn't work well. I don't know if bottled olive oil is treated like many other packaged foods and sealed in with an inert(ish) gas, but I wouldn't be surprised if this were the case. I don't know how you could replicate that at home.
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Re:Saffron: The Story of the World's Most Expensive Spice by fyt2024 on Sunday April 14, 2024 @06:35AM (#40030158)
Fill something into a smaller bottle. The stock:

Freeze

No light

Add a little vitamin E. Vit e catches to radicals and therefore prevent oxygenation

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