Using fresh oils to cook and bake can add great flavor to your meals. But what do you do when you have leftover oil or buy oils in bulk but can’t use them up quickly enough? Freezing vegetable oils is one option to help the oils last longer.
Here’s what you need to know about freezing oils and how to do it properly.
Should You Freeze Vegetable Oil?
Freezing can extend the shelf life of vegetable oils. Many unopened, bottled oils have best by dates of 9-12 months. But refrigerating or freezing oils can give you another 6-12 months before the oil goes rancid.
Freezing is a good option if:
- You buy vegetable oil in bulk to save money but can’t use it up fast enough. Large quantities, like gallons or even quarts may be too much if you don’t cook often.
- You have leftover oil from deep frying or other recipes. Fresh oil gets reused 2-3 times before it should be discarded. Freezing extends leftover oil’s life.
- You want to stock up on sale prices but the oil will expire before you use it. Freezing buys you more time to use the oil.
- You use oils infrequently. Freezing makes the oil last longer between uses.
Which Oils Can You Freeze?
Most vegetable oils can be frozen but some hold up better than others:
- Olive oil – Extra virgin olive oil is best for freezing since it’s lower in saturated fats. It may become cloudy but thaws well.
- Coconut oil – Refined coconut oil freezes especially well since it has a high saturated fat content. May become gritty when frozen.
- Avocado oil – A monounsaturated oil that freezes solidly. Thaws back to liquid.
- Grapeseed oil – A versatile, neutral-tasting oil ideal for freezing. Stays fully liquid when frozen.
- Safflower and sunflower oils – High oleic versions with more monounsaturated fats are best for freezing.
- Peanut oil – A polyunsaturated oil that freezes well. Shake after thawing.
- Canola oil – Can develop a waxy texture after freezing but becomes liquid again after thawing.
Avoid freezing these oils:
- Flavored oils – Added flavors and spices hasten spoilage.
- Nut oils like walnut and sesame – Can develop off flavors when frozen.
- Soybean, corn and vegetable oil – High in polyunsaturated fats so don’t freeze as well.
How to Freeze Vegetable Oil
Freezing oil properly is important to maintain freshness and prevent rancidity. Here are some tips:
- Use freezer-safe containers like plastic jugs, glass jars or freezer bags designed for oils. Don’t use thin plastic containers prone to cracking. Leave room at the top for expansion.
- Chill oil before freezing – Place bottles or jars in the fridge for 1-2 hours. This prevents frost buildup inside the freezer.
- Allow 2-3 inches of headspace in rigid containers, 1 inch in freezer bags. Oil expands as it freezes.
- Seal tightly and label containers with type of oil and freeze date. Freezer tape or painters tape works on jars.
- Freeze oil for up to 1 year. Mark your calendar to remember to use within a year.
- Place oil containers on a tray or baking sheet in the freezer to catch any drips as they freeze.
- Freeze oils quickly. Don’t let them sit for extended time at room temperature before freezing.
- Store frozen oils below 0°F if possible. Colder freezer temps maintain freshness longer.
- Once thawed, refrigerate oils to extend their life. Discard if smell, color or consistency changes.
Thawing Frozen Oils
Oils thaw fairly quickly at room temperature but there are ways to speed the process:
- Leave frozen oil on counter overnight, allow 8-12 hours to thaw.
- To thaw in 2-3 hours, place sealed container in bowl of warm water. Change water periodically to keep it warm.
- Microwave in short 10-15 second bursts, stirring between. Take care not to overheat or burn.
- Run container under warm tap water, changing temps from warm to cold.
- Place pouches or jars in a sink filled with warm water, leaving just the lid exposed.
- Pour out amount needed, re-freeze rest. The smaller amount will thaw faster.
- If not using immediately, store thawed oil in the refrigerator up to 6 months.
- Shake or stir oil after thawing if it appears cloudy or separated.
- Check odor and color – discard if oil smells off or rancid.
With the right freezing and thawing methods, you can successfully freeze oil to save money and reduce waste!
Frequently Asked Questions
Does freezing vegetable oil change the taste?
Freezing has minimal effects on taste if done properly. Olive and coconut oils may have a slightly different mouthfeel after freezing. But other vegetable oils like canola, grapeseed and peanut retain their light flavor.
Can you freeze olive oil?
Yes! Extra virgin olive oil freezes well since it has a low saturated fat content. It may become cloudy in the freezer but regains its color after thawing. The flavor remains unchanged.
Does freezing coconut oil change the texture?
Coconut oil becomes solid when frozen due to its high saturated fat content. It may turn gritty or grainy after thawing with a slightly different mouthfeel. But the mild coconut flavor remains the same.
Is it safe to freeze avocado oil?
Absolutely! Avocado oil, which is mostly monounsaturated fat, can be frozen safely. It will freeze solid and thaw back to a liquid with no changes in quality or taste.
Does freezing canola oil change the taste or color?
Freezing has minimal effects on canola oil. It may develop a slightly waxy texture that smooths out after thawing. The light taste remains neutral. The color also remains the same.
How long does vegetable oil last in the freezer?
Can properly frozen oils maintain quality for 9-12 months in the freezer before going rancid. Oils with more monounsaturated fats like olive and avocado oils last the longest. Mark your calendar to use within a year.
Can you freeze used vegetable oil?
It’s not recommended to freeze used cooking oils from frying. The impurities make it more likely to go rancid quickly, even in the freezer. Stick to freezing fresh, unused oils only.
Hi, I’m Julie, the passionate foodie and founder of Juliesfamilykitchen.com. I created this blog out of a drive to prove someone wrong, and then I realized how much I truly enjoy cooking and trying new recipes. In my free time, when I’m not running around after my kids or spending quality time with my partner, you can usually find me in the kitchen experimenting with new dishes.