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How do you go about buying the right olive oil? First and foremost, the label must be marked Olive Oil Extra-virgin (Olio extravergine di oliva) or at least, virgin olive oil (olio vergine di oliva). Otherwise, buyers should always keep in mind that all oils are not the same. With a little experience it's easy enough to tell if the oil is strong and flavorful, if it's tasteless and light, if it's golden, green or straw-colored, limpid or cloudy. Once purchased, there is no need to store olive oil in the refrigerator where it will solidify. Stored properly in a cool (ca. 15° c), dark place, it can last up to 2 years without spoilage. Remember though that olive oil will become rancid when oxidized by repeated exposure to air. Oil bought by the gallon should be transferred to smaller bottles,  which are corked well and opened one at a time. A true olive oil lover may keep several different types of oil in the house at all times, each for a different use. The addition of herbs such as sage, rosemary and garlic will not only inhibit oxidization but impart their flavors to the oil.
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