The fresher the olive oil, the better. Olive oil has five major enemies that undermine its quality and preservation: Oxygen (air), light, high temperature, time and packaging material that comes into contact with the product (e.g. plastic). Therefore, store in tinted glass bottles or stainless steel containers, away from the stove, and sunlight, in a dark and cool place (12-18 ° C and away from detergents!) Consume it in a short time.
The shelf life of olive oil is 12-18 months from the date of packaging and concerns sealed bottles, when the bottle is opened the olive oil should be consumed within 2-3 months at most. If you buy a 17-liter tin (which is not recommended and is normally prohibited) make sure to transfer the olive oil in smaller bottles with the characteristics we mentioned.
Because olive oil is so sensitive to oxidation (light, air, high temperature) when we go out to eat we never add olive oil to our salad from the classic oil and vinegar we can find on the table (normally it is forbidden and should not be on any restaurant table) and ask the waiter for olive oil in individual packaging or a non-refillable bottle. If there is a charge, do not hesitate to pay it. We are used to paying for water and not for olive oil, whose complex production process and high nutritional value make it more valuable anyway.