The best way to keep olive oil fresh is to get one of those mylar-looking bladders that wine-in-a-box is kept in. Pop off the valve, wash the bladder really well, then put in hot water and some bicarb. Let it sit for an hour, rinse, and fill with olive oil. Squeeze out as much air as possible and put the valve back on. Put the bladder in the box, label it clearly as olive oil and store in refrigerator.

Why? Because the enemy of oil is oxygen. This way, when you open the tap and let out olive oil you are not allowing oxygen into the bag. There's actually a brand of olive oil that ships this way. Red Island or something. I am too lazy to walk into the kitchen to find out, but I have one in the pantry.

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