What Type Of Bottle Is Best For Olive Oil?
Intro
Olive oil has become an increasingly popular ingredient and cooking oil in recent years. According to Statista, domestic olive oil consumption in the United States amounted to approximately 381,000 metric tons in 2022, down from a peak of 521,000 metric tons in 2014 (1). However, the global olive oil market continues to grow, reaching an estimated value of $14.64 billion in 2023 and projected to reach $18.42 billion by 2030, according to Fortune Business Insights (2). With this rising popularity, many consumers want to know how to best store olive oil to maximize freshness and prevent spoilage.
Oxidation
Olive oil goes through oxidation when exposed to oxygen, heat, light and other environmental factors[1]. This causes olive oil to break down and go rancid over time. The oxidation process happens when the fatty acids in olive oil react with oxygen, forming various volatile compounds that lead to undesirable flavors and odors[2]. This reaction occurs more readily at higher temperatures, with studies showing higher oxidation rates at increased storage temperatures[3]. Extra virgin olive oil is more resistant to oxidation due to its high concentration of antioxidants, but all olive oils will eventually oxidize and go rancid with enough exposure to pro-oxidative conditions.
Bottle Materials
When it comes to bottle materials for olive oil, there are three main options: glass, plastic, and metal. Each material has its own pros and cons.
Glass bottles are generally considered the best option for storing olive oil. Glass is inert and does not interact with the oil, so it maintains the oil’s quality and prevents oxidation. Glass bottles also block UV light, which can damage olive oil. The main downside of glass is that it can break. However, dark colored glass bottles help protect the oil from light exposure. According to research by Wang et al., dark glass provides the best protection for maintaining olive oil quality (https://olivecenter.ucdavis.edu/media/files/PackagingInfluencesonOliveOilQuality.pdf).
Plastic bottles are convenient and lightweight. However, some compounds in plastic can absorb into olive oil, especially if stored for a long time. Plastic also lets in air and light, causing the oil to oxidize faster. For these reasons, olive oil experts recommend avoiding plastic bottles if possible (https://seloolive.com/blogs/olive-oil/is-olive-oil-in-a-plastic-bottle-safe-understanding-the-risks-and-choosing-safe-packaging-alternatives-selo-olive-oil-blog).
Metal or tin containers block out light and air. Tin cans lined with a non-reactive coating provide good protection for olive oil. However, the main drawback is that metal containers are opaque, so you cannot see the olive oil inside. This makes it easier for adulterated or low quality olive oil to be sold in metal containers without consumers realizing it (https://oliveslife.shop/how-to-choose-the-best-olive-oil-bottles/).
Color
The color of the bottle plays an important role in protecting olive oil from oxidation and light exposure. Dark colored bottles such as green, brown, or blue provide the best protection against light according to a study done in Italy. The dark glass prevents light from passing through and initiating oxidation reactions in the oil. Clear glass bottles allow full light spectrum penetration, causing the oil to oxidize faster. Therefore, storing olive oil in dark colored glass bottles is recommended over clear bottles to maintain quality and freshness.
Opening
When choosing the right bottle for olive oil, one important consideration is the type of opening or dispenser. There are three main options – screw tops, pourers, and corks. Each has advantages and disadvantages for storing and pouring olive oil.[1]
Screw tops provide an airtight seal which helps prevent oxidation. They allow for easy, drip-free pouring. However, it can be messy to pour from screw tops, and they are not the most attractive or elegant option. Metal screw tops can also corrode over time.
Pourers or spouts give more control when drizzling oil. They allow you to pour thin streams for better accuracy. However pourers are not airtight, so oil is exposed to more oxygen. Pourers can also get clogged with oil over time.
Cork stoppers also provide a good seal against oxygen. They can look classic and stylish. But corks allow less control when pouring. Removing and replacing the cork frequently can be inconvenient. There is also a risk the cork may crumble over time.
Overall, pourers provide the best pouring accuracy while screw tops do the best job sealing against oxidation. Corks are an attractive option but less convenient for everyday use. Consider your priorities such as function, elegance, preservation, and convenience when choosing an olive oil bottle’s opening or dispenser.
Size
When choosing an olive oil bottle, it’s important to consider the size that will keep the oil freshest. Smaller bottles of 250-500ml are ideal for maintaining freshness once opened, while larger bottles around 750ml-1L can store more olive oil for cooking but may lose some freshness after opening. The shelf life of unopened olive oil can last 12-24 months, but once opened it’s best consumed within 3-6 months.1 This is why smaller bottles are recommended if you don’t use olive oil frequently.
Opting for opaque smaller bottles and only buying as much as you’ll use in 3-6 months helps prevent oxidation from light and air exposure. If you do buy larger bottles, pour some into a smaller bottle for regular use and store the rest in a cool, dark place to maximize shelf life after opening.
Shape
The shape of the bottle can impact how quickly olive oil oxidizes and becomes rancid. According to research from Packaging and Storage of Olive Oil, the most commonly used bottle for olive oil in Italy is the marasca bottle shape. This traditional olive oil bottle features a short neck and wide body, which minimizes oxygen exposure.
Wide-bottomed bottle shapes like the marasca provide less surface area for oxygen to contact the oil compared to tall, narrow bottles. A bottle with a wide base and tapered walls also allows sediment from unfiltered olive oil to sink to the bottom without clogging the spout. Ultimately, choosing a short, wide bottle can help extend olive oil’s shelf life by limiting oxidation.
Light Exposure
Exposure to light is one of the key factors that can compromise the quality and freshness of olive oil. Light, especially UV rays from sunlight, can initiate the oxidation process and cause olive oil to become rancid more quickly (Kishimoto, 2019). This photo-oxidation process breaks down the chlorophyll in olive oil, altering its flavor and aroma profile.
Research confirms that keeping olive oil away from light is crucial for maintaining quality and freshness. A study by Australian scientists found that exposure to light caused deterioration in extra virgin olive oils, increasing free fatty acid levels and compromised sensory properties (Olive Oil Times, 2012).
To prevent light-induced oxidation, olive oil should be stored in dark colored glass bottles or containers that block out light. Green and brown bottles offer protection from UV rays, while clear glass provides little protection. Tinted glass or even opaque containers are ideal for blocking light. Proper storage away from direct light helps preserve the olive oil’s flavor, aroma, and health benefits.
Storage Temperature
Proper olive oil storage temperature is crucial for maintaining freshness and preventing oxidation. Industry experts recommend storing olive oil between 55 and 72 degrees Fahrenheit for best quality preservation (Michigan State University, Olive Oil and Beyond). Cooler temperatures around 57°F are ideal, but typical room temperature around 70°F also works well if the oil is kept away from light. Temperatures warmer than 72°F will cause olive oil to oxidize faster.
Exposure to higher heat causes unpleasant flavors to develop and nutritional value to diminish more quickly (WeOlive). Refrigeration around 40°F is not recommended, as this can cause olive oil to solidify and become cloudy. However, brief refrigeration for a few weeks is acceptable if the oil is allowed to return to room temperature before use.
The optimal olive oil storage temperature allows the oil to maintain its beneficial nutrients, flavor, aroma, and shelf life. Keeping olive oil around 60°F provides the right balance for preserving freshness without quality degradation.
Recommendations
Based on expert testing and reviews, the best olive oil bottles for home use are dark colored glass bottles with a spout lid or pourer for easy dispensing. The top picks are OXO’s Precision Pour Glass Dispenser and Cole & Mason’s Olive Oil Dispenser, which allow precise pouring and have light-blocking tinted glass. Smaller bottles around 250 ml are ideal for freshness. While clear glass and stainless steel look nice, they allow more light exposure. Ceramic and metal tins also work but make it harder to see the oil level. Whatever bottle you choose, store it away from heat, light, and oxygen to maximize shelf life.
Some key recommendations when selecting an olive oil bottle include:
- Choose a dark, tinted glass bottle to limit light exposure
- Use smaller bottles around 250 ml to minimize oxygen exposure
- Select a bottle with a spout or pourer for controlled pouring
- Avoid clear glass or stainless steel bottles that allow in light
- Store the oil away from heat sources and sunlight
- Make sure the bottle has a tight seal to limit oxygen
Following these best practices allows you to better preserve the taste and health benefits of high quality olive oil.
