Heat, light, oxygen and time degrade olive oil. To retain the health benefits and flavour of our oil as long as possible you need to minimise the exposure to these four elements. We recommend storing our olive oil in a dark place with a relatively constant, cool temperature away from direct heat and sunlight. At home, a pantry is usually the best place. Always re-seal the container immediately after use and avoid leaving next to the stove as the oil quickly heats up. If you buy in bulk, a simple, practical way to reduce oxygen exposure is to decant into a bottle for everyday use and only open the tin occasionally to refill the bottle. To maintain quality for longer we have recently introduced cask packaging for our oils  which keeps oil fresher as there is no oxygen exposure, offers the convenience of a tap and is BPA free.