Let me state a premise.
You can preserve olive oil in the original, sealed, metal can for years without much harm, if stored in a cool place (between about 5°C and 15°C) with few temperature variations.
I did it for years with extra-virgin (EV) olive oil. The only problem is that the oil will lose many micro-nutrients (especially vitamins) and some of its organoleptic properties (less tasty). However, it will still be good and have a fine taste nonetheless.
Now to the point.
The worst enemies of olive oil in day to day use are light, temperature variations (and high ambient temperature) and air ingress in the container.
As for light, a very dark green glass bottle is enough if you keep it in a closet where light can't enter. Depending on how much oil you consume, you should consume it all in a couple of months, before refilling.
Always clean the bottle with very hot water and heavy shaking and let it dry before refilling. You could (I don't) use a drop of dish soap to clean the residue from the bottle, but you must be sure to wash away all the soap residue very thoroughly.
Refilling a bottle from the can with new oil before the "old" is not finished may increase the chance it goes rancid. So avoid that, especially if a bottle (1 liter) of oil lasts you more than a month. In this case it's probably better to use a smaller bottle for everyday use.
If storing the bottle in a closet is unfeasible or impractical, you can improve its resistance against light by wrapping it with aluminium foil. Some very high quality EV olive oil is sold here in Italy with bottles that are already wrapped in alufoil.
It is better to keep the bottle tightly closed with an airtight cap. However this is somewhat impractical. If you use a small bottle, you could afford some kind of "beak-caps", which let you pour oil in minimal quantities and still keep the bottle closed (but not airtight).
This is an example:
Since you asked for some numerical data, I give you those from my direct experience. I get EV oil in 5L metal cans. Once opened, I keep the can in my apartment pantry, which is not particularly cool (26-28°C in Summer), for about 6-7 months. It's not ideal, but the oil never got bad.
I use the can to refill a small, very dark green bottle (500ml) with a "beak-cap" similar to the photo I posted, which I keep near my kitchen table, so not inside a closet, but not in direct sunlight.
I perform a refill about once every 2-3 weeks.
The setup is not optimal, but it is convenient and practical. Never had any kind of problem: no rancid oil, no bad taste, no lessening of the taste or perfume of the oil.
Note: I've been exclusively using EV olive oil for my entire life, and so my mother's family (my granddad was in the olive oil business). By exclusively I mean, the only fat used for cooking, frying or dressing, with the very rare exception of the occasional butter.
It's a very expensive product, but it's worth any drop of it. It's probably the best edible fat under any aspect. The ancient called them "the green gold" and sometimes you here that expression still used here in Italy from people knowledgeable in the field.
Beware, though, that you should buy EV olive oil, not plain olive oil or other olive oil products which are not marked "extra-virgin", which are far inferior products.
Be also aware that there are lots of fake products, especially some fake "made in Italy" ones. They dilute normal (non EV) olive oil with other kind of oils and if the color doesn't end up resembling that of a variety EV olive oil they add up colorants (e.g. chlorophyll).
High quality "made in Italy" EV olive oil (made with Italian olives) is quite expensive. You won't find any under about 8-10 EUR per liter (retail) here in Italy. Anything under much lower than that price is highly suspicious.
Even if it's not fake, it may be "made in Italy" but using olives coming from abroad, or it may be EV oil only bottled in Italy.
If you are lucky, you get a fine product anyway, although not high quality (e.g. it would have less good properties, taste not exceptional or be more prone to go rancid). Otherwise you may end up getting some real crap, although you may be unable to tell the difference by just tasting it, unless you are a bit of connoisseur.
After some research prompted by comments in the whole thread, I found a very interesting PhD thesis about olive oil, that in part address the storage question.
"Innovative techniques improving the olive oil nutraceutical quality and the extra virgin olive oil shelf-life" (PhD Thesis), Nari Anita, University of Pisa (PDF)
For further reference, here is the link to the portal of the university relative to that thesis.