In the market, Extra Virgin Olive Oil can be found in different types of packaging, each with its special qualities and characteristics, which we will analyze below.
Without overlooking other aspects, such as design for aesthetic and commercial purposes, which we will cover in a future chapter, the fundamental role of packaging for EVOO is to facilitate its preservation in the best conditions, ensuring its organoleptic properties. In this sense, containers must protect it from its worst enemies: light, ventilation, temperature, and contact with certain metals, so they should preferably be opaque, and if not, kept away from direct light and high temperatures. It is also important to keep containers well sealed, with airtight closures that prevent oxygen from entering. They should not be in contact with metals like copper or iron, which can facilitate oxidation by acting as catalysts.
We must not forget that Extra Virgin Olive Oil is a living product, so it should always be stored in approved containers made of inert materials that do not alter its composition.
The Packaging Process of Extra Virgin Olive Oil
When we refer to EVOO, we are talking about an extremely sensitive product that requires extreme care throughout the production process, from the olive harvest until it reaches stores and then our kitchens. Just as important as choosing the appropriate container is carefully handling each step during the packaging process before storage, distribution, and commercialization.
If packaging is not done correctly, it can ruin all the work done in the previous stages, putting the quality of the final product at risk.
During packaging, it is also important to keep the oil away from high temperatures and avoid contact with materials that may facilitate its oxidation. Similarly, contact with air should be minimized, avoiding oxygen exposure both in stainless steel tanks and in the container once bottled, ensuring that the olive juice remains in as inert an environment as possible.
Obviously, during this process, any foreign particles or elements must be strictly prevented from entering the oil.
Main Types of Packaging
Glass: Undoubtedly the most highly valued and frequently used for quality oils like EVOO. It is usually made in two forms, opaque or transparent. Darker glass, or lacquered glass, is more effective at protecting the oil from light, whereas translucent glass, while allowing you to see the content, requires keeping the container in a dark place. Apart from this, its properties are the same. Glass packaging is also recyclable, making it more environmentally friendly.
Tin: Along with glass, it is one of the traditional EVOO containers and also offers excellent performance, provided it is properly coated to prevent the metal from contacting the oil, typically with a food-grade varnish. Its only drawback, if considered one, as with dark glass, is that the contents cannot be seen, but again, the color of the oil is not an indicator of quality. Like glass, tin packaging can also be easily recycled.
PET: Commonly known as a “plastic” bottle, it is normally used for lower-priced oils or, in the case of EVOO, for larger containers due to ease of transport. This type of container provides the least protection against light and air, so it is crucial to keep it away from light and in cool places. For 3 or 5-liter containers, which are not typically used at the table, it is recommended to transfer the daily usage amount to a smaller container, preferably glass.
Ceramic Bottle: A less common type of container but increasingly seen. Its virtues are similar to glass, so its use is more aesthetic, providing a rustic and traditional look, making it appealing for serving at the table for raw consumption.
Other Containers
More common in the wine industry than in oil, the Bag in Box literally means "bag in box": an aluminum bag inside a cardboard box with a dispenser tap, making it easier to refill smaller containers, used only for large formats. It is also highly effective at protecting from light and air.
Finally, aluminum spray containers are almost exclusively used for salad dressing and are often sold containing oils flavored with herbs, spices, or seasonings.
Which is the Best Container?
To answer this question, a group of researchers from the Italian universities of Pisa and Siena conducted a study analyzing the different types of industrial packaging.
According to this experiment, published in the journal Nutrients, the best containers are dark glass bottles and tin made from stainless steel, as both materials prevent ultraviolet radiation from penetrating and deteriorating the composition of EVOO. This does not mean that other containers are unsafe for human consumption, although they may shorten the shelf life of EVOO in perfect condition.
