Safflowers, originally found in the Mediterranean region, northwestern Africa, southwestern Asia, India and even in a 4,000-year-old Egyptian tomb, are found in the southwestern United States. Many cultivated fields of safflowers exist in these dry areas because of their drought tolerance. High in polyunsaturated fats, safflower oil has a short shelf life and can oxidize rapidly, turning rancid if not stored properly. Safflower oil is rich in vitamin E and omega-6 fatty acids. Cooking with safflower oil can help in decreasing the threat of human arteriosclerosis, or hardening of the arteries.
Step 1
Purchase safflower oil in small quantities. Choose a smaller quantity that can last you one to two months. This allows you to use the safflower oil at its freshest even though it has a longer shelf life.
Step 2
Pour the safflower oil into a dark, air-tight storage container. Dark containers protect the oil from light exposure that causes the oxidation process to begin.
Step 3
Store the safflower oil in the refrigerator. Refrigerated safflower oil can store for up to six months when kept in a proper container.
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