Light, air and heat are enemies of olive oil, so it should be kept well-sealed under wine cellar conditions. Cool, dark areas are ideal for sustaining the flavour, colour and taste of Olive Oil.
The best storage containers for olive oil are made of either tinted glass (to keep out light) or a nonreactive metal, such as stainless steel. Avoid metal containers made of iron or copper because the chemical reactions between the olive oil and those metals create toxic compounds. Avoid most plastic, too; oil can absorb noxious substances such as polyvinyl chlorides (PVCs) out of the plastic. Containers also need a tight cap or lid to keep out unwanted air.