Essential tips and advice for preserving the quality of your oil and vinegar

• Protection from light : Dark glass bottles, such as amber or green, help protect contents from exposure to light. Light can accelerate the oxidation process of oils and alter the flavor and quality of vinegar.

• Non-reactivity : Glass, ceramic, porcelain, stoneware or stainless steel bottles are non-reactive materials. They do not react chemically with oil or vinegar, which could then alter their taste or quality.

• Airtight : Glass or stainless steel bottles with airtight caps help maintain a good airtight seal, which reduces oxidation of oils and helps preserve their freshness and flavor.

• Contamination Prevention : Tightly closed bottles help prevent contamination by foreign particles or microorganisms.

• On the market there are a wide variety of oils and vinegars, each with their own characteristics, flavors and uses.

Oils :

1. Extra virgin olive oil : This oil is extracted from olives and is considered the highest quality of olive oil. It is often used for cooking, salad dressing, and low-temperature cooking.

2. Sunflower Oil : A light, versatile oil extracted from sunflower seeds. It is used for frying, cooking and baking due to its neutral taste.

3. Rapeseed (or canola) oil : A light oil made from rapeseed, appreciated for its high content of omega-3 fatty acids. It is suitable for cooking, frying and baking.

4. Coconut Oil : Extracted from coconut pulp, this oil is solid at room temperature and liquefies at higher temperatures. It is particularly used for high temperature cooking, baking and Asian recipes.

5. Avocado Oil : An oil rich in monounsaturated fats, extracted from avocado pulp. It is appreciated for its subtle flavor and is often used in salad dressings, sauces and pan-fried dishes.

6. Camelina oil , also known as bastard linseed oil or gold of pleasure, is a cold-pressed vegetable oil from the seeds of the camelina plant (Camelina sativa). This plant is native to Europe and Asia, and its oil is increasingly appreciated for its nutritional and culinary qualities.

Vinegars:

1. Balsamic Vinegar : A dark, sweet vinegar, originally from Italy, made from aged grape must. It is used in salad dressings, marinades, sauces and sweet and savory dishes.

2. Red Wine Vinegar : Made from fermented red wine, this vinegar has a robust flavor, so it's perfect in salad dressings, sauces, and casseroles.

3. Apple Cider Vinegar : A slightly acidic vinegar made from fermented apple cider. It is valued for its probiotic properties and is wonderful in salad dressings, marinades and health drinks. Discover https://aucoeurdelapomme.ca/

4. Rice Vinegar : A mild, slightly sweet vinegar made from fermented rice. It is popular in Asian cuisine, particularly in sushi, marinades and sauces.

5. White Wine Vinegar : A clear, lively vinegar made from fermented white wine. It is found in salad dressings, marinades, sauces and preserves.