How to take good care of your olive oil

Resist the temptation to place your beautiful bottle of olive oil on the windowsill or displayed on the counter next to the stove. (Worse would be in the cupboard above the stove). Light and heat are the #1 enemies of olive oil. Keep olive oil in a cool and dark place, tightly sealed. Oxygen promotes rancidity. Olive oil is like other oils and can easily go rancid when exposed to air, light or high temperatures. I personally have an exception to this rule. I keep my oil handy on the counter with a pouring spout because I use it for everything (including baking) and it gets consumed so quickly that it never loses its delicious flavor or goes rancid. But all of my unopened bottles are stashed away from light and heat.

Properly stored, olive oil can keep for at least two years. It is, however, at its peak within a year of production, and is itís most flavorful for the first two months. Olive oil should not be stored in the refrigerator. If chilled, olive oil will become cloudy and eventually solidify or crystallize. Should this happen, the oil is perfectly fine; just leave the oil at room temperature for a time to restore it to its natural state.