Food safety
🫒 Storing cooking oil on the table & in the kitchen
Light, heat and air spoil oil fastest. Simple storage rules for table cruets and stock.
This is general guidance. Food-safety rules can change — always verify the current requirements with your national food-safety authority ↗. The operator remains responsible for compliance; we accept no liability for this information.
Oil — especially olive oil — loses quality when exposed to light, heat and oxygen. For oil left out on tables during service, a few habits keep it fresh.
Storage rules
- Keep oil around 12–18°C; only leave it on the table during service, then store it cool
- Never in direct sunlight — terraces are the worst offender
- Use dark glass or opaque containers, not clear bottles
- Keep containers sealed against air; avoid open cans
- Small table containers (≤ ~50 cl); empty, clean and dry them fully before refilling
These simple steps prevent oxidation and rancidity — a small, cheap contribution to both quality and food safety.
Based on a cantonal recommendation (Zurich, 2022); the principles apply generally.