This was clearly an oil to be aged. An aggressive oil now may be best suited as a condiment, as with bread, but a few months later may be mellow enough to serve with vegetables or salad without overpowering them. This then brings up the method of storing oils. All the experts agreed that it is advisable to carry various types of olive oil in the kitchen, each for its own use, but keep in mind that olive oil turns rancid quickly. Store it away from light and heat.
Refrigeration is advised, but do let it come to room temperature before serving it.
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