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Light damages the antioxidants in olive oil, one of the main reasons you want to consume it in the first place. Oil’s flavor and aroma also deteriorate if exposed to direct sunlight.
Oxygen in the air causes rancid smells and flavors to develop in olive oil, so its organoleptic properties are compromised.
Storing olive oil at high storage temperatures and the oil’s aromatic compounds change. Not in a good way.
Store your opened bottle of olive oil in the pantry, not the fridge, in a cool, dark place away from heat sources and direct sunlight.
Low temperature helps to preserve its taste, thus increasing its shelf life. Temperatures below 20℃ are recommended. Ideally, for long term storage, keep your olive oil in your cellar as you would do for a good bottle of wine.