My Olive Oil Is Turning Bad I have an bottle Italian extra virgin organic olive oil, and it is started to not smell fresh anymore(much more akin to old olives, but still somewhat subtle), and starting to have an old olive aftertaste. I don't use it for frying, only for baking, salad dressings, and flavour to dishes like Ratatouille at the end. I store it out of sunlight and away from heat in dark bottle, but what can I do better(I opened this bottle like in august, and the best before date is in like december 2021)? Extra Virgin Olive oil is luxury product, one of the few I admit myself to use in cooking(together with spices), since it is so little I use at time. I don't want throw an almost full bottle out, just because it is better suited for soap than consuming.