Olive oil should not be stored in the fridge. It is best to keep olive oil in a cool, dark place, away from heat and light. Storing olive oil in the fridge can actually harm its quality and flavor.

Here are a few reasons why olive oil should not be refrigerated:

1. Solidification: Olive oil tends to solidify or become cloudy when exposed to low temperatures, such as in the fridge. This can make the oil appear unappealing and difficult to use. However, it is important to note that solidification does not necessarily mean the oil has gone bad. Once the oil is brought back to room temperature, it will return to its liquid state.

2. Flavor and aroma: Refrigeration can negatively affect the flavor and aroma of olive oil. Cold temperatures can cause the oil to become dull and lose its natural fruity and grassy notes. Olive oil is best enjoyed when its flavors are preserved, which is achieved by storing it in a cool, dark place.

3. Condensation: When olive oil is stored in the fridge and then taken out, condensation can form inside the bottle. This moisture can promote the growth of bacteria and mold, potentially spoiling the oil. Storing olive oil in a cool, dry place helps prevent condensation and preserves its quality.

It is worth noting that some sources suggest refrigerating olive oil to extend its shelf life. While cold temperatures may slow down the oxidation process, it is important to consider the negative effects on flavor and quality. Additionally, olive oil has a relatively long shelf life when stored properly, usually lasting up to two years from the date of production.

To summarize, it is best to store olive oil in a cool, dark place, away from heat and light. This helps maintain its flavor, aroma, and overall quality.