Away from light and heat, because these can damage olive oil fairly quickly (within days in extreme situations). So storing it in a cupboard would be best, with temperatures under 80 degrees ideally, and above 50 (F).
We don't recommend storing EVOO in the fridge because that could compromise the quality. Oxidation is the third way olive oil is damaged, however this is inevitable, and occurs naturally over time.
Typically over 6 months from when you open the bottle. So if you'd like the best flavored olive oil, consume it within six months of purchasing, and within two years of it's harvest date.
That said, EVOO has the most flavor and health benefits when consumed within the first 12 months of being produced, this is why we make it a goal to start selling the new year's harvest, of fresh oil, in January of each year.