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PACKAGING EXTRA VIRGIN OLIVE OIL
Is there a packaging solution that perfectly and internationally characterizes extra virgin olive oil? One that everyone can recognize as extra virgin olive oil’s packaging? Let’s see. Because of its history, culture, quality, and sustainability, including the association with the Mediterranean lifestyle and other values such as gastronomic pleasure and health, extra virgin olive oil deserves dedicated development and research in terms of packaging design. Consumers expect a perfect combination of nutritional and sensory values when they think about extra virgin olive oil. As one of the most sustainable products on the planet and because the process enhances the product in terms of the quality, consumer experience, and the economy of many rural areas, the role of packaging is crucial to enhancing the product’s perceived value. Preserving the characteristics of EVOO is not however easy for storage operators. Product requirements that influence oil’s shelf life include the temperature of storage, light, oxygen, packaging material, color, shape, and container size. Storage temperature affects enzymatic reactions, accelerating the degradation also caused by exposure to oxygen. Light exposure contributes to the oxidations by stimulating the particle compounds such as chlorophylls, and such decomposition processes also affect the shelf life of the finished product (e.g 18 months from the date of bottling). There is much to consider when designing a package for extra virgin olive oil, and manufacturing companies are committing to research solutions to some of these challenges.
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