If you buy a large can of olive oil to fill a decanter on the countertop, do you store the large can in the refrigerator?

I like most of these answers--it shows you are all really in the groove as far as olive oil is concerned. And it's so important to store it properly. But the authorities I consulted when working on my book cautioned over and over NOT to put oil in the fridge because of the condensation issue. A cool, dark pantry is the ticket. And if you don't have such a rarity? An unheated cellar or cellarway, a cupboard in an unheated part of the house (even the guest bathroom!), the MIL apt over the barn (as long as the MIL isn't in residence). Heat and light are olive oil's enemies. And that's why, contrary to the last comment I read, yes, indeed, you should buy olive oil as much as possible in tin cans and not in glass bottles. The can (it isn't really made of tin) will protect the precious contents more than anything else. Not all of the best oils come in cans, by any means, but especially when you're thinking about an all-purpose olive oil to keep for several weeks or months, a tin can is the answer, not a glass bottle. And you do know, don't you, that if you must buy oil in a glass bottle, it should be a **dark** glass bottle?

Store dark and cool; next time you shop remember good olive oil does not come in a can but rather in a coloured glass bottle and should have a date on the label.

The condensation thing puzzles me. I live in an apt where the temp fluctuates with the season because I am stingy with heat and AC. Kids are grown and gone, so I can get away with it. I have always kept my oils in the fridge and have never experienced condensation. I don't buy cans of olive oil, just bottles. Is that the difference?

Sorry to disagree, but I've been cautioned against storing olive oil in fridge because water can condense there and promote rancidity. Rather, use the proverbial cool dark place for the larger can and room temp for the smaller bottle you use for cooking.

This is a great question!
I never ave room for an entire can (3L) of olive oil in my fridge, so I leave it in the coolest part of my kitchen, or in a cabinet. In the summer my house runs warm so I buy less - but I'm cooking less, so it evens out. Also - a great hint, look online for a "speed pour" spot that fits the olive oil bottle you're using - so much less mess and waste with one of these!

I keep mine in the root cellar.

cool dark place. It's a can so that will keep light out. That's the worst enemy.
How big is this can? I go thru them relatively quickly.
cheers

I've read that a cool dark place, like a pantry or linen closet, is better than a refrigerator because refrigerators can cause precipitation inside the can, which can make it go rancid.

I do. All oils can go rancid. I tend to pour small amounts into smaller sized bottles to keep at room temp and store the larger bottles in my refrigerator.