You can help preserve the freshness and quality of your olive oil by storing it in an optimal manner. Olive oil quality is degraded by oxygen, sunlight, and heat. You should keep the following information in mind when you’re choosing the packaging and storage for your olive oil.
If possible, choose a Bag-in-Box variety of tote, drum, or smaller container that will help keep oxygen out and preserve the shelf life of the product. As the oil is used, the bag will collapse around it, preventing unnecessary air from entering the container and causing oxidization.
Choose a container that prevents sunlight from entering (for example steel, cardboard, or otherwise colored). Clear glass or plastic allows sunlight to enter and degrade the oil; this is why green glass is popular on the retail shelves. Stick to this rule in your home kitchen too.
Store your olive oil somewhere that is cool and dry. We suggest a temperature of 62˚-68˚ F. Refrigeration (or temperatures below 59˚ F) may cause partial solidification of the olive oil, though this won’t harm the quality. It can be brought back to it’s liquid state by bringing it back to room temperature.