The peculiarity and nutritional value of olive oil leads producers to the adoption of packaging that maintains the quality of the product unaltered using materials that provide protection from air and light.
A basic prerequisite for maintaning the quality, flavor and aroma of the olive oil, apart from being stored in a shady place (16 – 18 Celcious degrees), is the choice of the appropriate packaging. Beyond the criterion of aesthetics, the right material for standardization and packaging such as glass, aluminum, stainless steel, plastic should be chosen in order to keep the content unchanged until the expiry date.
Glass is widely used for storing food, and in the case of olive oil, dark bottles are often chosen as they provide greater protection from light. Transparent glass is usually chosen by consumers, but oxidation of the product is more likely, therefore a label or paper case that blocks UV rays is recommented. Glass bottles are easily sterilized for re – use purposes and are therefore environmentally friendly and reduce the cost of producing new packaging. On the other hand, weight and fragility are their major disadvantages.
Steel packaging is not preferred when it comes to small quantities due to the high production costs, but it remains the best choice for protecting olive oil from oxygen, micro-organisms and moisture.