To keep your bottled olive oil from going rancid, in your kitchen cabinet, some folks prefer to refrigerate it. But first, pour the olive oil into a bowl with a lid or small storage container with a lid to scoop out the amount you'd need in food preparations. Start out with a tiny scoop, if more is needed, then it can be gotten easily than trying to melt down a whole bottle of olive oil. (mind you, folks back home, down South, for years have done this with bacon fat).
By badwater from NV
