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>> HARVESTING
>> ELABORATION
>> STORAGE
>> BOTTLING
Oil Production  >  Bottling
After a certain period of time, the oil is bottled and marketed.

During the bottling process it is important to maintain and control optimum preservation conditions in order to prevent the properties of the virgin olive oil from deteriorating. It should be remembered that the following factors will tend to bring about oxidation and make the oil rancid:

• Light

Containers must be opaque. Otherwise they must be kept in dark.

• Air

The oil must not come into contact with air.

• Temperature

Containers must be kept away from heat sources (sun, radiators, fire, etc.)

• Metals

Avoid contact with metals such as copper, iron, etc. because they act as catalysers, accelerating oxidation processes.

In view of these requirements, containers

used for bottling virgin olive oil can be

ranked from best to worst as below:

  1. Opaque glass or clear glass protected by cardboard. This is an expensive container but it is the most hygienic and safe of all. Its disadvantage lies in its fragile nature for transport.

  2. Cans and Tetra Brik cartons comply extremely well with the above requirements, making them suitable containers for virgin olive oil. Their disad-vantage is that the oil is not visible and consumers tend to distrust products that they cannot see.

  3. Containers made of PET or high density polyethylene. These materials are more permeable to light and air and therefore oil packed in this way must be used soon or kept in cardboard boxes, protected from light and heat.