Fine oils are not only sensitive to heat, they also tend to capture free radicals from the air. Free radicals do a lot of damage to our bodies because they don’t actually like being free, much preferring to bond with other substances. They can latch onto almost anything—blood vessels, facial skin, or nerve cells—causing inflammation of the blood vessels (vasculitis), aging of the skin, or nerve disease. That’s why you should always close the bottle or container of olive oil carefully after use and keep it in the fridge.
