@HImom - Another option is to share with a friend. I really miss living next door to my college roommate (after we were both graduated / married) - we could split Food Finds.
And I’m ALWAYS going to enjoy a good Jo-Bro performance. 
Good thought about sharing. Sometimes it’s just easier to buy smaller sizes though.
Oxygen from the air combined with sunlight and/or heat cause the degradation of unsaturated oils. Keep the oil very tightly closed and in a cool, dark place. It will last longer. Take the same precautions you take to keep nuts from going rancid.
I don’t use much oil, and if I do, it’s olive oil. I try to leave oil out if possible, substituting bullion or water, even applesauce in sweet products. I use a little bit of Smart Balance if I need butter in a recipe, but honestly, I don’t know if that stuff is still considered healthful. Anyone know?
I’m not extreme at all, but after I realized I was adding hundreds of calories by adding olive oil (which is not particularly nutrient dense for the calories), for a negligible change in taste, I tried to cut down. But roasted veggies really need it, though I add extra garlic for flavor.
Regular olive oil for sauteeing, peanut oil for high temperature cooking such as stirfrys, EVOO for dishes needing flavoring ie. salad dressings, to drizzle on pastas etc. and a bit of canola for things such as pancakes, bread etc. I do tend to buy modest sized containers usually from Trader Joe’s. Ones that can be used within a month or tow. I usually only have a problem getting through it with canola oil. I usually try not to have to many other oils because I don’t want them to go rancid.
I think good olive oil makes a huge difference when roasting vegetables. Alison Roman has a recipe for roasted broccolini that is delicious. Heat your oven to 425. Slice half a lemon into rounds. Toss lemon slices, four smashed garlic cloves and 2 bunches of broccolini with olive oil (3 to 4 tbsp) on a baking sheet. Season with salt and pepper, sprinkle with a half cup Parmesan and roast in the oven 10-15 minutes. Simple, easy and delicious! You can also substitute a pound of broccoli.
Our coop sells olive oil in small quantities so I that’s where I usually get the ones I use in dressings. If you want to experiment with different varieties, there are shops that dispense different varieties - of course you have to buy one of their containers which seems to be the bulk of the purchase. You can then bring it back for a refill at a reduced price.
^^I think that recipe would be good with brussel sprouts too.
I hardly use oils/fats at all and only have 2 in my kitchen, EVOO and organic salted butter. I freeze the butter (airtight sealed in quarters) as it takes me months to get through 4 quarters. Oh and on occasion I will use olive oil mayonnaise.
I bought the smallest bottles of olive oil find I could twice, and both times they expired before I used even 1/4 of them. We don’t use a lot of oil, so I stick with canola oil and butter.
I can’t believe all the light oil users. I think I use olive oil almost everyday. Today I’ll make babaghanoush and put some olive oil in when I mash the eggplant. I’m going to roast butternut squash and also make charred cherry tomatoes that also call for olive oil. I’m also carmelizing a bunch of onions and that used a bit of avocado oil. Most nights I make some sort of green salad and make some variation of oil and vinegar salad dressing.
I’ve never worried about the dates on oil, we run through it pretty quickly. I use it pretty much the way @mom60 does - every day on something.
I’ve had opened bottles of olive oil longer than 3 months and have never had problems with it going rancid.
Last month I bought some coconut oil… if I had to do it over again (after a bit of research) I would have gotten unrefined. I tried refined, since DH does not like coconut flavor… but he’s not interested in using it.
I did try it for lunch today doing sautee of leftover chicken enchilada and and egg (our microwave oven is broken). It worked fine but does seem a calorie splurge, especially since I’ve not totally bought into the advantage of “medium chain” saturated fats.
@mom60
Yummy! I would love to eat at your house ?. We use EVOO quite excessively and are definitely not worried about them become rancid. We finish a large bottle in two weeks. Onion lightly sautéed in large amount of olive oil gives out such a great aroma that they give great flavors to many dishes. And ACV/EVOO are my go to salad dressing.
We use olive oil the most (EVOO for salads and regular for cooking). We use Canola oil when frying (although I don’t fry as much now that I have an air fryer). We use butter for some sauteing (like mushrooms) or for some vegetables (like corn or broccoli). I use Olivio for my mashed potatoes (swear by it - have been using it since it first hit the markets)
@kiddie - I have never heard of Olivio , will have to look for it. At one time were were using BRUMMEL & BROWN (Buttery Spreads Made With Real Yogurt), but now I am
back to butter, sparingly.
For butter users, what reasons/application do you have for salted vs unsalted vs combo?
(We use salted because I like that for the occasional waffle etc. for recipes that call for unsalted I use salted and reduce salt - yea, I know result would be different than following recipe but that is what I do.)
Olivio is an oil based margarine type spread. The company was founded in 1993 by Lee Iacocca. I have been using it since it came out.
I’m a salted butter fan, including for baking.
Most baking recipes call for unsalted butter and then separately, salt. I think the salt flavoring comes through better with salt on it’s own rather than in the butter.
From one of my favorite bakers:
https://joythebaker.com/2013/09/baking-101-why-we-use-unsalted-butter/