I am the original poster. The best post for my questions can be found here
I am now on the final 2 cups of the original 3 litre can of olive oil which I purchased in Dec 2006, so it took me about 9 months to use it up (not the 12 months that I anticipated). This well-flavored olive oil, which contained no preservatives or additives, maintained its flavor with no degradation.
A special thanks belongs to boufa06, who educated me about refrigerating olive oil in this post
. As my kitchen is not air conditioned and summer temperatures range from the high-80s F on up, I took his advice re. refrigerating the remaining portion of my olive oil at the beginning of the summer. In June, I took the remaining amount from the original *metal* 3 litre container and distributed it as follows...
I kept a small portion (for immediate use) in a glass cruet on my kitchen counter, about 2 cups in a glass container stored in a kitchen cupboard (protected from light but, obviously, not heat) and the remainder was kept in a glass container in my refrigerator. As needed, I used the kitchen cupboard olive oil to replenish the kitchen counter cruet and the refrigerated oil to replenish the kitchen cupboard olive oil.
I anticipate that my olive oil stash will soon be replenished by a friend whose family has an olive grove (in Italy) and distributes the resulting olive oil to small-scale distributors in the European Union plus selected friends (which, I trust, includes *me*).