The INCI name for Olive Oil is Olea Europaea (Olive) Oil.

Bulk Packaging Options for Extra Virgin Olive Oil

1. 35 Lb. Containers (Carboys)

   • Ideal for food service and manufacturing.
   • Easy to handle and store manually.
   • Common in restaurant kitchens; can be stacked and dispensed using an attachable spigot.

2. 55 Gallon Drums

   • Popular in the manufacturing industry.
   • Requires a pallet jack or forklift for movement due to weight (over 500 lbs).

The shelf life of Extra Virgin Olive Oil is typically 18 to 24 months when unopened. Once opened, it is best consumed within 6 months for optimal freshness and flavor. To maximize its longevity, store it in a cool, dark place away from light, heat, and air.

Storage Guidelines for Extra Virgin Olive Oil

1. Keep Away from Heat: Store olive oil in a cool, dark place, away from heat sources like stoves or direct sunlight. Ideal temperatures range from 65°F to 75°F.

2. Use Dark Containers: Opt for tinted glass or ceramic containers that block light. Avoid plastic, as it can leach harmful substances.

3. Limit Air Exposure: After opening, minimize exposure to air by using smaller bottles or airtight containers. A pour spout with a cap can help reduce air intake.

4. Consume Quickly: Use opened bottles within 1-3 months for optimal freshness. For bulk purchases, consider a bag-in-box option to reduce exposure to air.

5. Refrigeration: For long-term storage, refrigerate olive oil, but be aware it may solidify. Let it return to room temperature before use.

6. Monitor Quality: Smell the oil before each use. A rancid oil will have an off-putting scent, similar to crayons or Band-Aids.

By following these guidelines, you can preserve the flavor and quality of your Extra Virgin Olive Oil for longer.

How Extra Virgin Olive Oil is Made

1. Harvesting: The process begins with the careful picking of ripe olives, ideally by hand, to ensure quality. Olives should be harvested promptly and transported to the mill within hours to prevent fermentation.

2. Cleaning: Once at the mill, olives are cleaned to remove debris, leaves, and any damaged fruit, ensuring only the highest quality olives are processed.

3. Crushing: The cleaned olives, including pits, are crushed into a paste. This can be done using traditional stone mills or modern stainless steel rollers, which create a smooth paste of oil, water, and olive pulp.

4. Beating: The olive paste is gently mixed (beaten) for about an hour at controlled temperatures (24-27°C). This process helps to separate the oil from the solids and is crucial for maintaining low acidity levels.

5. Decantation: The mixture is allowed to settle, causing the oil to rise to the top while water and solids sink. This natural separation is facilitated by gravity.

6. Filtering: Although optional, filtering removes any remaining impurities and moisture, enhancing the oil's clarity and shelf life.

7. Quality Control: The oil undergoes chemical analysis and sensory evaluation by a tasting panel to ensure it meets the standards for extra virgin classification, confirming its quality and flavor profile.

This meticulous process, combining traditional methods with modern techniques, results in high-quality extra virgin olive oil celebrated for its flavor and health benefits.