Why you should always buy olive oil in dark glass bottles — not in plastic

It's no surprise that the squeezable plastic bottles for extra virgin olive oil have become popular on the TikTok platform: they're lightweight, easy to carry, and their ease of use and convenience are insurmountable — a click here, a workshop there, salads are ready, and dinner is on its way. But when it comes to preserving the flavor of that precious oil (EVOO), other materials excel a lot; in fact, plastic doesn't fit at all. We turned to olive oil experts to find out which packaging is the best to maintain the quality of this essential commodity, and why it matters.

• Jill Meyers, organized institution Women in Olive Oil (WIOO), a global network of women olive oil specialists working to make positive changes in areas including nutrition, agricultural practices, fair trade and gender equality.
• Vincent Ricciotti, Chief Operating Officer and Co-founder of Enzo Olive Oil, which produces organic extra virgin olive oil from its own farms in the Central San Joaquin Valley in California.
• Carmel Abu Arha, marketing director of a company Canaan Palestine, a Palestinian organic producer of extra virgin olive oil based in Jenin, collaborates with small family farms in the West Bank.

Packaging is very important for olive oil

Whether the oil is soft or strong, spicy, fruity, buttery or herbal, high-quality extra virgin olive oil is one of the most valuable ingredients in any home chef's kitchen. A little bit of this good oil easily elevates the flavor of bolognese sauce, grilled chicken, or even vanilla ice cream. But if the forces of nature get involved — and the packaging is not suitable — everything may fall apart.

“Olive oil is very sensitive to light, heat, and oxygen, and plastic doesn't protect it well from any of them,” says Jill Meyers.

Why you should stay away from plastic

Vincent Ricciotti asserts that plastic is one of the least suitable materials for packaging olive oil. There are several reasons for this:

Oxidation (Oxidation)

Plastic is more oxygen-permeable than glass or metal, which may accelerate oxidation and shorten the shelf life of oil, and in some cases make it deteriorate.

Nomination (Leaching)

Ricciotti says: “Heat is also transmitted quickly through plastic. If the bottle heats up, chemical transfer can occur—meaning that the oil may begin to absorb compounds from the plastic, affecting flavor and quality.” Plastic can also capture ambient odors, which can damage the flavor over time.

Light

Carmel Abu Arha explains: “Just like oxygen, exposure to light damages the safety of olive oil.” Even colored plastic doesn't effectively block UV rays, leading to oxidation and degradation of nutrients, Ricciotti adds.

Dark glass is best

While plastic is poor in olive oil packaging, dark glass is optimal. “Dark glass is the gold standard for olive oil packaging,” Myers says. Abu Arha adds: “When a high-quality brand uses dark bottles, it is a strong indication of its commitment to providing the best product to customers.”

Its advantages:

• It blocks UV rays: Myers says: “Dark glass is chemically inert. It does not react with oil and protects it from harmful UV rays.”
• Safe from microplastics: Glass does not release contaminants or microplastics.
• Temperature stability: Abu Arha says: “Dark glass provides excellent thermal insulation, making the oil less susceptible to temperature fluctuations during transportation.”
• sustainability: Glass is recyclable and reusable and has a lower environmental impact in the long term. Ricciotti says: “In terms of quality and sustainability, dark glass is the best.”

Ceramic Containers

Another suitable option is porcelain, whose roots go back to ancient times: ancient Greeks and Romans preferred ceramic pots, especially Amphora (two-handled jars) for storing and transporting oil. Abu Arha says: “Historically, olive oil was stored in tightly sealed clay pots and buried underground for use throughout the year.”

Compared to glass

Although porcelain isn't necessarily better than dark glass, it's a strong alternative. “Because porcelain is completely opaque, it blocks 100% of sunlight and UV rays, further helping to protect against oxidation and ensure flavor and quality,” says Abu Arha.

• temperature: Porcelain is a natural thermal insulator, helping the oil maintain a stable temperature. Ricciotti adds that when properly coated, porcelain is chemically safe and non-reactive.
• palaces: However, there are some drawbacks. Meyers says, “Porcelain is brittle and more expensive, making it less practical to ship or sell widely. But for small premium oils, it can be beautiful and very effective.”

Metal containers (Tin Containers)

Like dark glass, metal cans come in different sizes and protect the oil from harmful factors. “Metal cans are one of the best packaging options to protect olive oil, especially from light,” Ricciotti says, adding that they form a completely opaque barrier that prevents UV rays and oxidation.

• Powerful and reliable: durable, recyclable, and less likely to break. They are often used for larger volumes such as 3-liter cans. Ricciotti says: “We use 3 liter metal cans for extra virgin olive oil. We find that they are excellent in maintaining freshness and quality.”
• negatives: There are some obstacles though. Abu Arha points out that “unlike glass, which often provides a tight seal against oxygen, metal cans may not always close with the same efficiency.” It can also be easily dented during shipping. “Some companies consider dented cans to be a damaged product, increasing waste and cost.”

Storing olive oil

Storage is just as important as packaging. “Even the best bottle of oil will deteriorate quickly if left on a table exposed to the sun or by the fireplace,” Meyers says. The best place to store: a pantry or a dark cold closet

Source: marthastewart

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