The shelf life of edible oil is usually 18 months, which refers to the time when the quality of oil remains stable and suitable for eating under suitable storage conditions. After the expiration of the shelf life, the quality of edible oil will change, such as oxidation, rancidity or deterioration, and it is no longer suitable for eating. Factors such as temperature and light in storage environment will affect the shelf life of edible oil, and excessive temperature and direct sunlight will accelerate the deterioration process of oil. Correct storage methods and observing the shelf life are very important to ensure the quality and safety of edible oil.