A Study by Turkish Olive Oil Company Artem Oliva: Olive Oil Quality Effecting Parameters in Packing
These gases do not interact with olive oil and occupy the headspace of the steel tanks in order not to let oxygen to be present. Oxygen is one of the biggest dangers to olive oil when contacted.
According to the latest data, in the harvest year of 2020/2021, approximately 3.2 million metric tons of olive oil were produced. This kind of quantity can fill 1300 olympic swimming pools. How such a big quantity of olive oils being produced and distributed to worldwide? Artem Oliva, one of the largest Turkish olive oil manufacturers, is defining these factors and their relationship with olive oil quality.
In the recent years, it was observed that the production has widened and spread across to countries that are outside of Mediterranean countries. However, still the greatest part of olive oil production is made in Mediterranean.
Olive oil is taken from the storage tanks and packed in the individual containers such as bottles or tins. The function of packaging, in a general sense, is to protect the olive oil, attract the buyers and give information about the content and the brand.
Olive oil is very sensitive against oxygen. Under unappropriated conditions, even a little bit oxygen can damage the olive oil greatly.
The other enemy of olive oil is light. Light interacts with chlorophyll and derivatives of it. The stimulated chlorophylls activate the oxygen. This situation speeds up the pace of olive oil spoilage and it is a very unwanted situation.
This process can easily be triggered with a very small amount of light and oxygen. This is why the containers in which the olive oil is sold shall be as dark colored as possible and must be kept away from light.
The best way to solve this complication is to keep the olive oil away from light and oxygen. Most of the olive oil manufacturer uses nitrogen or argon gasses to be filled to the headspace of the olive oil bottles. With this way, the contact of olive oil with oxygen is cut.
Even though the visibility of the olive oil is blocked by this approach of dark colored bottles, it has a great advantage and function to keep the quality of olive oil protected.
A well packed olive oil, under proper storage conditions has a great shelf life without any quality damage. However, of course, the best quality of an olive oil is at the time when it is freshly extracted.
Nitrogen and Argon Gas Application
Since oxygen is one of the top enemies of olive oil, in most of the modern bottling factories, the oxygen in the bottles’ headspaces is cleared out by pressing nitrogen argon gases into there. These gases have no smell or color and does not enter any chemical interaction with the olive oil. This process increases the price of olive oil a little bit however contributes the shelf life greatly.
The olive oil manufacturer must consider the package material very well. First, the purpose must be defined. In general, the initial purposes would be to protect the oil against the exterior factors and increase the product presentation. This feature includes labeling as well.
In most of the Turkish olive oil companies, this feature carries great importance. The best Turkish olive oil brand, Artem Oliva, is a perfect example to those companies who pay great attention on package material according to the needs of the customers.
The reason why customers’ needs are important is because there are many different factors that each customer pays attention, and this attention is what defines the packaging type and material of the olive oil.
The first best choice that comes to our mind is dark colored glass bottles. These bottle type serves the purpose of light block and proper presentation of the olive oil in terms of marketing. However, there are some disadvantages of using dark colored glass bottles. One of the top disadvantages of using glass bottle is that bottle itself is also heavy and fragile.
Once the bottle is opened, its contact with oxygen starts. Sticking big labels on both sides of the bottle may decrease the effect of light by cutting its exposure.
One another packaging material of olive oil is tins. The tins used as olive oil containment are made of a thin plate of steel that is covered with a protective material in order not to let the olive oil to touch to bare steel. The advantage of using tin is that it cuts the oxygen and light perfectly much better than glass.
Cumhuriyet Bulvari, Konak Is Hani
No:24/803 Postal code: 35250
Phone: +90 232 202 15 62
Mobile 1: +90 537 398 06 05
Mobile 2: +90 554 950 75 35
Artem Oliva is an olive oil manufacturer and exporter of various types of olive oils such as extra virgin olive oil, virgin olive oil, early harvest extra virgin olive oil, organic olive oil, olive pomace oil and refined olive oil with various types of packages. The company was established in 1960s and based in Turkey's Aegean region.
With more than 60 years of family passion and expertise, Artem Oliva is dedicated to being your trusted source for world famous extra virgin olive oils and table olives that are produced in the heart of Aegean, Turkey, the motherland of the olive and olive oil.
The distinctive quality of Artem Oliva Extra Virgin Olive Oil and our brand values are the foundation that ensures a path to a successful future for our business.
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