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<pre>If the great 'deteriorators' of olive oil are exposure to heat, light, and
oxygen then is the converse true in conserving oil?
No doubt the darker the better and the elimination or replacement of oxygen with
an inert gas diminishes oxidation, but what about temperature?
Does taking the temperature down towards freezing have detrimental effects?
What is the optimum temperature for storing EVOO and for what reasons?

I would be grateful for any knowledgable information.

Alan Watt
Tanja Olives


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