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

The bulk packaging options for Extra Virgin Olive Oil include:

1. 35 Lb. Containers: Ideal for smaller commercial use and easy handling.
2. 55 Gallon Drums: Suitable for industrial applications, weighing approximately 500 lbs including packaging.
3. Totes: Large containers that weigh around 2200 lbs, designed for significant bulk storage and usage.

These options cater to various needs, from small businesses to large-scale operations.

Shelf Life of Extra Virgin Olive Oil

Extra virgin olive oil is a perishable product, with a typical shelf life of 18 to 24 months when unopened. Once opened, it is best consumed within 6 months for optimal flavor and health benefits. To ensure freshness, it is recommended to use the oil within 30 to 60 days after opening.

Storage Tips:

• Store in a cool, dark place away from light, air, and heat.
• Use dark glass or tin containers to minimize light exposure.
• Avoid storing near heat sources like the stove.
• The ideal storage temperature is between 60 to 72°F.

By following these guidelines, you can maintain the quality and flavor of your extra virgin olive oil.

Storage Guidelines for Extra Virgin Olive Oil

1. Keep it Cool: Store olive oil in a cool, dark place, ideally between 55°F and 75°F (13°C - 24°C). Avoid areas near heat sources like stoves or ovens.

2. Limit Light Exposure: Use dark glass or ceramic containers to protect the oil from light, which can degrade its quality. Avoid clear glass bottles and direct sunlight.

3. Minimize Air Contact: Once opened, consume the oil within 1-2 months for optimal freshness. Use smaller bottles for everyday use to reduce air exposure when accessing the oil.

4. Avoid Plastic Containers: Plastic can leach harmful substances into the oil. Stick to glass or ceramic for storage.

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

6. Check for Freshness: Smell the oil before use; any off odors (like crayon or Band-Aid) indicate it has gone rancid.

By following these guidelines, you can ensure your extra virgin olive oil remains fresh and flavorful for as long as possible.

Extra Virgin Olive Oil (EVOO) is made through a meticulous process that begins with the careful harvesting of ripe olives. Here’s how it’s done:

1. Harvesting: Olives are hand-picked to ensure quality, ideally within hours of being harvested to prevent fermentation. This step is crucial for preserving the fruit's flavor and aroma.

2. Crushing: The harvested olives are washed and then crushed into a paste using traditional stone mills or modern stainless steel crushers. This process breaks down the fruit, including the pits, creating a thick mixture of oil, water, and solid matter.

3. Malaxation: The olive paste is gently mixed (malaxed) to allow the tiny oil droplets to combine into larger ones, enhancing oil extraction.

4. Separation: The oil is separated from the paste using a centrifuge or traditional pressing methods. The first press yields the highest quality oil, known as extra virgin.

5. Filtration: The extracted oil may be filtered to remove any remaining solids, resulting in a clear, high-quality product.

6. Storage: EVOO is stored in dark containers to protect it from light and heat, preserving its flavor and nutritional properties.

This artisanal process ensures that Extra Virgin Olive Oil retains its health benefits and rich flavors, making it a staple in Mediterranean cuisine.