Olive oil lasts about one year before the antioxidants and flavor start to deteriorate. Olive oil should be stored in a cool, dark place. Light and heat are two of the primary enemies of olive oil. The best storage containers for olive oil are either tinted glass (to keep light out) bottle or in a small, capped porcelain jug that keeps out air and light. Containers need to have a cap or lid for fight resealing to keep out unwanted air. It does not need to be stored in the refrigerator. Refrigerated olive oil will become cloudy and solidify, making it difficult to use. Returning it to room temperature restores its fluidity and color, however, this may take some time.
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