Then don’t use an unsealed spout like the one pictured below on your oil and don’t store the oil near your stove top. After just a couple of weeks, a fresh bottle of oil has gone rancid from constant exposure to the air and possibly the warmth of the stove, developing a bitter taste that makes it completely unusable for salad dressing or any fresh application.
My typical olive oil brand, Napa Valley Naturals, has been including these plastic spouts for free on their olive oil bottles, but I think they’re doing their customers a disservice. I suspect that the spout was more of a factor in the rancidity problem than the stove, but only science could be sure. Experiment time?
Below: A fresh bottle of olive oil with a nasty one in the background.