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Olive oil should be kept away from light and heat, so the worst places are on a win­dow sill, next to the stove or on top of the refrig­er­a­tor. Instead, store unopened bot­tles in a dark cup­board or cool base­ment. Keeping it in the fridge is not a bad idea if it takes you more than a few months to go through an opened bot­tle. If it solid­i­fies, it’s totally fine — it will clear up when it’s back to room tem­per­a­ture.

For more quick answers to your olive oil ques­tions, ask Ollie — a bot devel­oped by the Olive Oil Times Education Lab that uses arti­fi­cial intel­li­gence to help peo­ple learn more about olive oil.

Want to be an olive oil expert? The Olive Oil Times Education Lab offers courses in New York, London and online.