Packaging influences on olive oil quality – A review of the literature

Extra virgin olive oil is a fresh juice extracted from olive fruits. As with other fruit juices, the freshness and flavor quality of olive oil diminish with time, and the rate of deterioration is influenced by packaging type. To maximize shelf stability, the ideal packaging material would prevent light and air penetration, and the oils would be stored in the dark at 16 –18 °C (61 – 64 °F).
In a report researchers at the UC Davis Olive Center USA have summarized the current literature on commercial packaging for olive oil, highlighting the advantages and disadvantages of various types for oil stability, price, weight, durability, consumer acceptance and sustainability.
Click here for the report (128 kB).

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