Keep your raws in the fridge, foil around them, glad wrap, the shit that sticks to anything, lol, then a ziplock and in the fridge.
Best option is to use a decent food sealer, air will slowly oxidize your products, and heat is their worst enemy next to light.
Keep the actual raw covered will, and I'd store all in a fridge. You can store in a dark place at room temp but I've had plenty melt in the bags and become a sticky mess, at that point the best option is to fill a sink with water as hot as the tap will get. Soak your bag in the hot water until your raw is liquid, then slowly push it all to a corner, cut the corner above your beaker and let the oil run into it, then you can use a plastic putty knife to push the rest out of the bag.
If you do t know how much raw you have, weigh the empty beaker, tare, then weigh with oil