Canola oil can be kept for up to 3 months.

There are many factors that affect the shelf life of cooking oil, and two of the most important are the type of oil and the storage environment. The more polyunsaturated fatty acids in cooking oil, the more likely it is to oxidize.

After cooking oil is opened, it is very easy to accelerate the deterioration process under the action of light, heat, oxygen, water, microorganisms, metal ions and high temperature. In order to facilitate the frying of vegetables on the stove side of the barrel, this is not right, high-temperature environment will greatly accelerate the rate of oxidation of fats and oils.

Research has found that under normal living conditions, cooking oil without added antioxidants will generally reach the critical point of deterioration after 2 months of opening. In a few days, the characteristic "harry odor" of rancid fats and oils will appear. Cooking oils with antioxidants can be stored for a longer period of time after opening the lid, but there is no research conclusion on how long. In general, it is recommended that you consume it within 3 months.

Expanded information:

Family oil should pay attention to: try to buy a small package, to shorten the time of use after the lid; reduce the number of times the lid is opened, each time to use the end of the timely sealing, to reduce the chance of contact with the air; away from the stove and so on.

It is important to note that if you find that the oil is rancid, do not continue to eat it. The process of oil rancidity will produce harmful peroxides and free radicals, which will accelerate human aging and increase the risk of tumors, cardiovascular disease and other diseases.

People's Daily Online - How long can cooking oil be kept open