The olive oil we had stored in our cabinet just turned rancid; not sure why since that's never happened before. Can it/should it be stored in the fridge? Suggestions? Advice? Reference material?
BTW, our new favorite olive oil (thanks to Chowhound jen maiser who gave us a bottle) is Bariani Olive Oil from Sacramento, Calif. We like it so much we mail order it! I think it is available in the San Francisco area farmers' markets, but I'm not certain. More info/order at: http://www.barianioliveoil.com/