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

The bulk packaging options for Refined Olive Oil typically include:

1. Drums - Commonly available in 55-gallon sizes, ideal for large-scale use.
2. Totes - 275-gallon or 330-gallon intermediate bulk containers (IBCs) for efficient transport and storage.
3. Bulk Tankers - For direct delivery to food manufacturing facilities, suitable for high-volume needs.
4. Bottles - Various sizes for smaller bulk orders

The shelf life of refined olive oil is typically around 18 to 24 months when stored properly. To maximize its longevity, keep it in a cool, dark place away from light, heat, and air. Once opened, it's best to use it within 6 months for optimal flavor and quality. Always check for signs of rancidity, such as off smells or flavors, before use.

Storage Guidelines for Refined Olive Oil

1. Temperature Control: Store refined olive oil in a cool environment, ideally between 55°F and 75°F. Avoid temperatures above room temperature, especially near heat sources like stoves.

2. Light Protection: Keep the oil in a dark place, away from direct sunlight. Use dark glass or opaque containers to minimize light exposure, which can degrade the oil.

3. Minimize Air Exposure: Once opened, use the oil within 1-2 months for optimal freshness. Store in smaller bottles if necessary to reduce air exposure and maintain quality.

4. Avoid Plastic Containers: Use glass or ceramic containers for storage, as plastic can leach harmful substances into the oil.

5. Refrigeration: For long-term storage, consider refrigerating the oil. Note that refrigeration may cause the oil to solidify but will not affect its quality. Allow it to return to room temperature before use.

6. Check for Freshness: Regularly smell the oil when using it. If it develops off odors (like crayon or Band-Aid smells), it may be rancid and should be discarded.

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

Refined olive oil is produced through a series of steps that involve both chemical and mechanical processes. Here’s how it's made:

1. Harvesting: Olives are harvested from olive trees, typically at their peak ripeness.

2. Crushing: The olives are crushed into a paste. This can be done using traditional stone mills or modern steel machines.

3. Separation: The oil is separated from the paste. In the case of refined olive oil, this often involves the use of solvents, such as hexane, to extract more oil from the crushed olives.

4. Refining: The extracted oil undergoes refining processes that include neutralization, bleaching, and deodorization. This helps remove impurities, strong flavors, and any unwanted odors, resulting in a more neutral taste.

5. Filtration: The refined oil is filtered to remove any remaining solid particles.

6. Bottling: Finally, the refined olive oil is bottled and prepared for distribution.

Unlike extra virgin or virgin olive oils, which are cold-pressed and retain more nutrients and flavor, refined olive oil is chemically processed, leading to a milder flavor and higher smoke point, making it suitable for cooking at higher temperatures.