Buying oil in small sizes, or splitting larger bottles with friends, is a practical way to buy expensive oils. Oil purchased in bulk should always be poured into smaller containers, preferably in a can or a dark-colored bottle.

Air, heat, and light will cause olive oil to turn rancid, so it should be stored in a cool place in an airtight container. Store at a temperature of 14 degrees C. or 57 degrees F. If you have a wine cellar, store your olive oils there and keep a small amount in your kitchen. Always replace the cap on the bottle. Do not put olive oil in a container without a tight cap.

When chilled, or in cold weather, the oil may turn cloudy and even solidfy. Such oil will clear again as it warms, so cloudiness should not be taken as an indication that the oil is part its prime. Be sure bottles are tightly sealed. Olive oil can be refrigerated but doing so will cause it to congeal and turn cloudy, but should not affect flavor. If refrigerated, olive oil will return to its original, liquid state when warmed to room temperature again.

Tinted glass, porcelain, or stainless steel are the best materials for containers; oil should never be stored in plastic or in reactive metals. Stay away from plastic containers as the oil can absorb PVCs.