PACKAGING OF EVOO
We know the importance of taking care of our olive trees and to bring the elixir of our plants to your plate. During the harvesting process, we put all our attention into each of the phases of the procedure to achieve the best conditions for our oils. Once we have extracted our Extra Virgin Olive Oil, the packaging of the EVOO and the environment in which it is stored, are of crucial importance, since it is just as important to obtain the oil as it is to maintain it until it is consumed.
Packaging is a key factor
in protecting the oil's oxidation process.
Step 1.
Light, oxygen, and temperature changes are the main culprits in the deterioration of the oil since they advance its oxidation. The container should be dark in color, thus avoiding direct contact with external light.
As for the material plastics, copper, and iron should be avoided. These deteriorate the oil and are weaker in the face of temperature variations. When the packaging is plastic and transparent, the entry of external factors is more aggressive and direct. The benefits of conserving EVOO in glass jars are multiple since it is an inert material, which helps to preserve the original flavor and it is also a material that does not oxidize.
The packaging of our Extra Virgin Olive Oil is done in dark amber green-coloured bottles with green metal caps encrusted with high-grade plastic pourer, making it extremely convenient to use after opening.
CORRECT STORAGE IS JUST
AS IMPORTANT
Step 2
Regarding the place where we store EVOO, we should avoid placing it near heat, such as the glass-ceramic hob or the oven. The ideal place to store it is a cool, dark place. The temperature should be around 17º-18º. In times of high temperatures such as summer, we should take even more into account these tips. Even so, it is not recommended to store it in the refrigerator as it could crystallize.
Taking into account the role of bottling and our passion for aesthetics, our bottles comply with the best conditions for the oil to maintain its composition optimally. When you will pick up any of our products, you will see that we have chosen to use handcrafted, custom-coloured glass bottles.
OXYGEN & OLIVE OIL
Step 3.
Finally, it is very important to keep the bottle tightly closed. The entry of oxygen would accelerate its deterioration and consequently its loss of quality and flavor.
Our Extra Virgin Olive Oil is filled from the ss cyclo tanks into the glass bottles where it is accurately weighed, which are then flushed with nitrogen,. It is then almost immediately sealed with a capping machine, ensuring minimum exposure of oil to oxygen. Nitrogen flushing is a crucial step that a lot of brands overlook. The nitrogen protects the oil against oxidation almost completely, even at high temperatures (120°C).
We at Jaypore Olives want to ensure all the details so that you can enjoy maximum quality and flavor.
What happens when the Extra Virgin Olive Oil is not stored correctly?
The fatty acids in Olive Oil dissolve the chemicals used in pet bottles and cause a carcinogenic effect. Moreover, when it receives the daylight in the place they are stored, chlorophyll substance in the olive oil interacts and breaks down the fatty acids in the oil, causing defects in the oil.Colour degradation occurs due to the chlorophyll fragmentation, which causes heavy odours, increase in free oil acidity, rancidity and peroxide increase. The Extra Virgin Olive Oil loses its quality and healthiness due to the mistakes in product storage and shelf positioning since the personnel working at the sales points are not trained. Hence its very important for EVOO to be stored correctly at all stages.