Can You Reheat Olive Oil?

Yes, you can reheat olive oil that was previously used for cooking, provided it didn’t reach its smoke point during the first use. Olive oil that was gently used for sautéing vegetables or warming a sauce can be strained, stored, and used again. Olive oil that was used at high heat, that smoked visibly, or that smells bitter or burnt should be discarded.

Can You Reheat Olive Oil?

Yes, within limits. The key variable is whether the oil was degraded during the first use. Every time oil is heated, especially above its smoke point, a small amount of the fatty acids break down and produce compounds including aldehydes and acrolein, which are responsible for the acrid smell and taste of burnt oil. Some of these compounds are not something you want to eat repeatedly.

Extra virgin olive oil has a smoke point of around 160 to 190°C depending on quality and acidity. Regular olive oil has a higher smoke point of around 200 to 215°C. If the oil was used below these temperatures and for a short time, it is generally fine to reuse once. Using it a third time is not recommended regardless of how carefully it was handled.

How to Tell If Olive Oil Is Still Good to Reuse

• Colour: still golden or greenish. Dark brown or very dark means degradation has occurred.
• Smell: should smell like olive oil, even if slightly different from fresh. A burnt, acrid, or rancid smell means discard.
• Consistency: still fluid when warm. Thick or gummy means significant breakdown has occurred.
• Foam: a small amount of foam from food particles is normal. Persistent thick foam means the oil has degraded.

How to Store and Reuse Cooking Oil

1. Let the used oil cool completely in the pan.
2. Pour through a fine mesh strainer or cheesecloth into a clean, heatproof container to remove food particles. Food particles left in the oil continue to break down and accelerate degradation.
3. Store in a cool, dark place or in the fridge. Used cooking oil should be used within one to two weeks.
4. Label the container with the date and what it was used for. Oil used to fry fish, for example, will carry that flavour and should only be reused for similar dishes.

Reheating Oil in a Pan

When you reheat oil for a second use, heat it gradually rather than setting the pan immediately to maximum heat. This is both safer and better for the oil: a gentler ramp up means the temperature is more consistent and you’re less likely to overshoot the smoke point again.

1. Add oil to a cold pan.
2. Heat over medium heat for one to two minutes.
3. Watch for a shimmer on the surface. This indicates the oil is hot and ready. Do not wait for smoke.

When to Always Discard

Q: I was thinking about switching to olive oil in my deep fryer for the health benefits of it, and because it tastes better than regular vegetable oil. Is frying with olive oil safe, and can I reheat it?

A: Yes! Olive oil is a much healthier and tastier alternative to many oils in the market!

Olive oil has a higher smoke point than most oils, which means it is harder to burn. Many scientists will recommend that you use a more refined oil, such as the pure or extra virgin varieties for your deep fryer. However, they are equally acceptable for shallow frying. Just remember to strain the oil to keep out your leftover food particles.

Reheating Olive Oil

When preparing your olive oil, remember that is is sensitive to light and needs to be kept in tinted bottles in order to keep it at its prime. When you are ready to use the olive oil for your deep fryer, let it come to room temperature for at least 20 minutes before using!

Olive oil is an oil that has a bad reputation; however, it is becoming widely used and accepted as the prices are coming down. Try it with dinner tonight and taste the difference!