I also like using an old enamel coffee pot, a trick I learned from Sam Clark, chef and owner of the Moro restaurant in London.
Mr. Clark recommends enamel coffee pots because they pour so well. I like them because they also prevent damage from light, and I'm partial to their looks. I keep a small one in my kitchen, not too close to the stove, topping it off from my bulk bottle as needed.
I go through olive oil fast enough that I don't feel the need to plug the spout to prevent further exposure, but if that's a concern to you, just find a suitably sized cork. I also agree with Mr. Clark that a primary reason to use the pots is that they pour in a nice even stream. Many spouts and olive oil bottles glug and gurgle and even require a shake or two.