For longer periods of time, a dark, cool place is preferable. Incorrect storage of oil before sale (for example during loading and warehouse storage phases) can be equally as damaging.
Remembering to put the cap back on the bottle is important to avoid contact with oxygen, which can accelerate the process of oil oxidation.
Oil cruets certainly have an antique, traditional charm, but there is nothing like them to ruin even the best extra-virgin olive oil.
Only in rare cases do they have a lid, and therefore the little oil they contain is exposed to a significant amount of oxygen.
Since the container is constantly refilled, every time we add fresh oil to the cruet, the old oxidised oil that remains in the bottle acts as a perfect trigger for the oxidation process to start all over again.
A few years ago cruets were banned in restaurants and places that serve food.