To keep your bottled olive oil from going rancid, in your kitchen cabinet, some folks prefer to refrigerate it. But first, pour the olive oil into a bowl with a lid or small storage container with a lid to scoop out the amount you'd need in food preparations. Start out with a tiny scoop, if more is needed, then it can be gotten easily than trying to melt down a whole bottle of olive oil. (mind you, folks back home, down South, for years have done this with bacon fat).
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I have several glass bottles and a few metal containers of very expensive olive oil that were purchased a few years ago and have never been opened. They are kept on a shelf in my basement that is dry, cool and no significant moisture. Is there a deadline that the oil must be used or does it keep indefinitely?
Donna52479, I keep my large bottle of olive oil (Costco) in my fridge and use it to refill the smaller bottle I use for cooking. The only problem with storing it in the fridge is that it hardens (like bacon grease) in the cold and you can no longer pour it until you let it get back to room temperature. So it is good for long term storage but not for daily use.