Storage of Olive Oil
Store olive oil in a cool (meaning 70 degrees Farenheit or less), dark place. Heat and light can cause rapid oxidation, which makes the oil turn rancid. Storing in a dark place is important because exposure to light starts a process of breaking down the nutrients in the oil. Note the dark green bottle used by Bramasole Olive oil – you might find an oil in a clear bottle that looks nice, but the oil will break down and spoil quickly by exposure to light through the clear glass. Don’t keep olive oil above the stove or oven. Also, do not refrigerate olive oil. Refrigeration does not harm the olive oil, but it will solidify and be unusable until brought back to room temperature.
When properly stored, real extra virgin olive oil can last two to three years. Note that because of processing, most of the olive oil (even extra virgin) that you find in your supermarket has a shelf life of only a few months. A good rule of thumb is to purchase oil in small bottles and consume it within a year of purchase; this will also ensure getting the best flavor.