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

The bulk packaging options for Pure Olive Oil include:

1. 35 lb. Containers - Suitable for smaller commercial needs and easier handling.
2. 55 Gallon Drums - Ideal for larger industrial use; each drum weighs approximately 500 lbs.
3. 275 Gallon Totes - Best for high-volume requirements; each tote weighs around 2200 lbs.

Note: Drums and totes are designed for industrial use and require appropriate equipment for handling and transportation.

Shelf Life of Pure Olive Oil

Pure olive oil, particularly extra virgin olive oil, typically has a shelf life of 18 to 24 months when stored properly. For optimal freshness, it is recommended to consume it within 6 months of opening. To maximize its longevity, store olive oil in a cool, dark place away from heat and light, ideally in a tightly sealed container. Regularly check for any off smells or flavors, which can indicate rancidity.

Storage Guidelines for Pure Olive Oil

1. Keep Away from Heat: Store olive oil in a cool, dark place, away from heat sources like the stove and direct sunlight. Ideal temperatures range from 55 to 75°F.

2. Use Appropriate Containers: Opt for dark glass or ceramic bottles that block light. Avoid plastic containers, as they can leach chemicals into the oil.

3. Limit Oxygen Exposure: Once opened, use olive oil within 1-3 months for optimal freshness. Consider transferring to smaller bottles to reduce air exposure.

4. Refrigeration for Long-Term Storage: If you have a large quantity, refrigerate the oil. It may solidify but will return to liquid at room temperature without losing quality.

5. Monitor Freshness: Check for off smells (like crayon or Band-Aid) to determine if the oil has gone rancid. Always smell before use.

By adhering to these guidelines, you can maintain the flavor and health benefits of your pure olive oil for a longer period.

How Pure Olive Oil is Made

1. Harvesting: Olives are carefully picked at their optimal ripeness, either by hand or using mechanical methods. Quick transport to the mill is crucial to prevent spoilage.

2. Cleaning: Once at the mill, olives are cleaned to remove leaves, twigs, and debris.

3. Crushing: The cleaned olives are crushed into a paste, traditionally using stone mills or modern steel equipment. This process must avoid breaking the pits to prevent bitterness.

4. Malaxation: The olive paste is mixed slowly to allow the oil droplets to combine, enhancing oil extraction.

5. Separation: The oil is separated from the solid and watery components. This can be done using traditional pressing or modern centrifugation methods.

6. Storage: The extracted oil is stored in dark, cool containers to preserve its quality and flavor until it is bottled and ready for distribution.

This meticulous process ensures that pure olive oil retains its rich flavors and health benefits, making it a staple in kitchens worldwide.