How to keep aglio olio warm? I realize aglio olio is best consumed warm. When it cools it's not as nice as the oil thickens.

Am I putting too much oil or should I use a thinner olive oil?
If you are referring to the pasta dish, don't make the aglio e olio until you put your pasta in the water.  Then, when pasta is a minute or so from being finished remove it from the water and place it into the pan with the aglio e olio to finish cooking.  Add a little pasta water to emulsify.  Serve. In this scenario, it should never cool during preparation and the entire dish only takes as long to make as the cooking of the pasta.