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Avoid placing olive oil in areas exposed to direct sunlight.

Light accelerates oxidation leading to loss of flavor and nutritional value.

This is why many olive oils are stored in dark-colored glass or containers that block light.

The ideal storage temperature is generally between 15-25°C (59-77°F)

Very high temperatures (for example, those found near the stove) can speed up oxidation and spoilage.

Very low temperatures (such as in the refrigerator) can make olive oil solidify. Although this is temporary, it may cause turbid or cloudy once it warms up. This doesn't affect the taste but may change the appearance.

Minimize the contact with air.

After each use, seal the bottle tightly to prevent oxidation.

If you buy large tins or bottles, and you'd like to use them gradually, try transferring some oil into smaller containers with minimal headspace for exposure.