2. Keep the bottle in a cool place, away from light and at a constant temperature. Stored in a relatively cool place, the temperature at 15-18 degrees Celsius is appropriate. The highest temperature should not exceed 25 degrees, to avoid strong light, especially direct sunlight. Do not place it close to the stove, as this may destroy the activity of the phytochemicals in the oil. If the temperature is below 15 degrees Celsius, the extra virgin olive oil may show some flocculation. This is not the case with blended and refined olive oils. (It is not recommended to store olive oil in the freezer of a refrigerator at temperatures that are too low). This flocculation is not harmful, it disappears as soon as the temperature rises and there is no loss of nutrients in the oil.

3. As long as it is properly stored, olive oil can have a shelf life of up to 15 months. If it is stored in its original packaging, the shelf life can be more than 2 years. However, once the olive oil is opened, it is recommended to consume it as soon as possible within the shelf life. By consuming it as soon as possible, you will be able to fully enjoy its freshness and intense flavor. This will also not reduce the activity of the phytochemicals in the oil.