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I've been looking for a similar answer myself but not in baking...however I would be careful with an expiry date if it was to be consumed. But as far as I can make out, from wasting way too much time now looking for an answer is that the expiry date means little, I even found a website stating that it never expired...although as it's an oil, that can't be right, not if it's 100% pure anyway.

The way to check any oil is of course first for rancidity, have a good sniff and look to see if there is any discolouration and/or change in the viscosity of the oil. I have avocado oil I haven't used in making cream since the Christmas before last, even though it's been in the fridge, it's obviously no good anymore because I can see it has separated and changed completely to the look of the oil I bought originally. So if it looks like it isn't as viscous anymore or has changed to a darker colour or wreaks to high heaven, then chuck it. One final thing, as a rule of thumb, they say most oils, if one wants to be really safe is to bin it after 12 months. Good luck with it. Jo. [just passing]

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16y ago

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