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How do I choose the right oil?

A

Anto

Hey guys and girls,
 
It's almost time to prepare the garden for transplants, so I decided now would be a good time to ask about preserving with oils.
 
I usually make hot pepper preserves after letting the ingredients rest in salt, then vinegar for awhile. Then I put the mixture in jars and fill with oil. In the past, I've tried olive oil (hardens in the fridge, not a huge fan) and canola oil (which can be tasted through the vegetables, leaving a weird aftertaste).
 
So I'm asking, if you do anything similar to this, what kind of oil do you use? I'm looking for something that is almost tasteless and will store well.
 
Additional info if necessary, I keep the jars out in a cool dry area until they are opened, then they are refrigerated.
 
Thanks in advance!
 
P.S.
I'm also trying to figure out how to post pictures of my budget growing set up, have no idea what I'm doing though, any tips?
 
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(G)rape seed, canola, peanut oil are usually my go to oils for this type of stuff.  
 
I usually simmer the peppers in the oil to make sure nothing funky grows, but I recently tried a Chinese-style of grinding some dried reapers and scorpions coarsely and setting them at the bottom of a glass jar.  I then simmered some canola oil with some Szechuan peppercorns until it was about 350 F, removed the peppercorns with a slotted spoon and poured the hot oil over the super hot flakes.  Different flavor, but really good.
 
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I had always been told that storing cooking oil in a cool dry place was best. A kitchen cabinet. And it is good until it is gone. Do you really have to refrigerate when storing peppers or garlic or other things in the oil?
 
 
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Thanks for all the replies!
I may try some grapeseed oil for the next batch, or just a higher quality canola/vegetable oil.
 
As for the refrigeration, I'm not sure. It's been a habit to refrigerate after opening, I'm not too sure if it's necessary..?
 
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i use peanut oil for my chile oils, but i refrigerate it after im done making it... doesnt go cloudy. ive tried it with canola and olive and didnt like those results as much... but its not really relevant because i am filtering all the organic material out of it and you want to leave the organics in. not sure how well that will work but I just wanted to chime in with how the peanut oil has worked best for me and it tastes best.
 
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 I should point out that the peanut oil flavor is the most complementary of the chiles ive cooked it with all across the heat spectrum (habs, jalapenos, ghosts, cherry hots, anaheims, fresno)​, canola came second but its just a tad "bleh"
 
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