FAQ - How to store & take Green Pasture Cod Liver Oil


The oil is very stable, so you can store opened jars of cod liver oil in the cupboard if it will be used within a few months. It can be kept in the fridge as well, and some flavours will become very thick. We suggest butter oil is kept in the fridge once opened.

For the liquid oils:

  • Take the inner top out to make it easier to pour.
  • Shake the bottle before every use for even distribution of flavour.

How to take it

The taste is very strong, and some batches are more strongly flavoured (some would say nasty!) than others. Also some people find that the lactic acid content makes the back of the throat tingle. So we've compiled a list of ways that people have found to make it easier to take. Please send us any further suggestions.

In general, any of the flavoured range help to get it across the tongue, but you still get an aftertaste. So for most of the methods below, you will probably still need something straight afterwards to mask that aftertaste and ease any tingle. Something fatty like butter oil, butter, cream, yoghurt, nut butter, or just a mouthful of whatever you're having for breakfast is good. Or some people find that cold orange juice works well.

By syringe: especially for very small children and babies. Measure out the required dose in the syringe and squirt it (carefully!) straight to the back of their (or your) mouth, to minimise the taste.

To introduce to children: For a few days, give some coconut oil on a spoon. Then mix a little cod liver oil or Royal gel with the coconut oil. Gradually increase the cod liver oil content.

Straight off the spoon: For the liquid oils, this is simplest method, but you need the chaser! You can also improve the taste of some flavours:
  • If you used to like Salty Cod and miss it, add some Himalayan or celtic sea salt to your bottle of Plain. Shake well before each dose.
  • Some people have reported that adding a dash of extra nutmeg to cinnamon liquid improves the flavour.

Straight off the spoon - Royal: Some people like it cold and firm, straight out of the fridge. Others prefer to let it come to room temperature first, so that it slides down quicker. Either way, have your chaser ready.

As a shooter: Measure out 2ml (½ tsp) CLO into a small glass. Add approx 5ml (1 tsp) of lemon juice or apple cider vinegar. Top with 10ml of warm water. Mix it up and slug it back. Try Plain with cider vinegar or Orange with lemon or grapefruit juice.

Mini milk shake: Cinnamon can be mixed in with a little milk, yoghurt or culured cream. Or Jo tells us it's "almost delicious" if you mix it with some cream! Chocolate or Cinnamon Royal can be taken this way as well.

Nut butter blend: Mix plain or chocolate Royal blend with a spoonful of nut butter.

Gummies/Jellies: Some of you might remember that for a while, Green Pasture were making cinnamon flavoured gummy fish. They weren't hugely popular, but that was the only way Nadine could get her kids to take their CLO. So when they were discontinued, she started making her own. Here's one of her recipes:

Nadine’s Jaffa CLO chews:

  • 1/2 cup water
  • 2 Tbs gelatin (if using Great Lakes, use a little more water)
  • 6 Tbs honey
  • 2 tsp coconut oil
  • 2 Tbs orange CLO
  • 2 Tbs chocolate royal

In a small saucepan sprinkle gelatine over water and leave to swell. Add honey and heat gently until gelatine has dissolved and honey is mixed in. Leave to cool until blood temperature then whisk in coconut oil and CLO. Pour into a baking paper lined loaf tin and refrigerate until set. Cut into 24 pieces. Store the pieces in sealed container in the fridge or a bag in the freezer.

Each piece is equivalent to ½ tsp liquid or royal, which is one dose. For young children, cut into 48 pieces.


  • Cinnamon instead of the orange liquid could be interesting
  • You can probably substitute stevia or other sweeteners, but be aware that will change the texture, so make changes gradually.
  • Let us know if you find other good variations

More variations are now on Deb's blog: