Poor conservation of the oil affects the quality. The main enemy is oxidation, i.e. rancidity, caused by the exposure of the product to light and air. Not surprisingly, we use tinplate cans and dark green glass bottles to avoid the penetration of light and consequently the damage caused by ultraviolet rays.
Therefore, to best preserve the extra virgin olive oil, it is advisable to keep it in a cool place away from heat sources and away from direct light. It is also important to always keep the container tightly closed.