We produce products that will prevent the four important factors mentioned 1 - LIGHT (DAYLIGHT) FACTOR 2 - AIR (OXYGEN) FACTOR 3 - HEAT (TEMPERATURE) FACTOR 4 - MOISTURE AND WATER FACTOR while choosing the packaging. Dark-colored glass bottles, sealed screwed caps, food-grade interior lacquered tin plates are the most suitable choices for olive oil packaging.
We do not advise to use Olive Oil in Pet Bottles. However Most of the products are put in pet bottles since they are cheaper. The fatty acids in Olive Oil dissolve the chemical substances used in combining pet bottles and cause a carcinogenic effect. Moreover, when it receives the daylight in the place they are stored, chlorophyll substance in the olive oil interacts and breaks down the fatty acids in the oil hence causes defects in the oil. Color degradation occurs in Olive Oil due to the chlorophyll fragmentation, and if Olive Oil is not filtered, it causes heavy odors (pulp-burning), increase in free oil acidity, rancidity and peroxide increase. the Extra Virgin Olive Oil loses their quality and healthiness due to the mistakes in product storage and shelf positioning since the personnel working at the sales points are not trained.
In addition, OliveOilsLand® branded Olive Oil is used in the kitchen, did you pay attention to the burrs on the connection points of small tin packagings? Can you imagine that when you take the Olive Oil can in your hands, the burrs on the oily and slippery tin cut your hand? Do you know that OliveOilsLand® produce Bag in Box Olive Oil for this ? It is important that the packaging that will be used by the ladies in the kitchen should be easy to hold, not topple over, not leak the oil, have the right cap size and structure.
OliveOilsLand® branded Olive Oil’s contact with oxygen (air) causes oxidation, heavy odor and rancid oxidation defect. Because of that, OliveOilsLand® branded Olive Oil also uses caps that does not allow air permeability in our packages, the corks are not suitable for Olive Oil. As the packaging for Olive Oil is not produced, wine bottles are mostly used, as a matter of course, corks that are suitable are used in these bottles. Mushroom caps allow product in the bottle to contact with the air, and when the Olive Oil is exposed to heat, it expands out of the cork, and the oil leaking out of it damages the labels and creates an unaesthetic view.
Heat (temperature) factor; storage of OliveOilsLand® Branded Olive Oil should be between 18C and 22C. It is defected in every environment and every package that is over this temperature, the effect of heat leads to a burned pulp, wine and and vinegar-like odors and flavors, especially in unfiltered olive oils. Which Olive Oil store is air-conditioned in the summer? Especially when the summer temperatures are around 35-50 degrees, it is impossible that Olive Oil keeps being in a good condition. It must be stored in air-conditioned places. Even if they are suitable as a food packaging, the Olive Oil that is stocked or put up for sale in the cans does not resist much to the hot environment and quickly turns into a spongy structure and the defect that we call the “cucumber-like taste” occurs.
Moisture and water factor; OliveOilsLand® Branded Olive Oil must be away from water and moisture in order to be rich in antioxidant and phenol components and to produce healthy and quality product. Nothing can give any damage to the Extra Virgin Olive Oil but the waste water during the washing of the Olives which goes to the crushers, hot or cold water given to the outer jackets of the malaxator, water added to the decanters for decomposition, water supplied to the presses in the old stone crusher systems, the oils collected by the pans over the water and lastly the plenty of water used to clean the sediment in the separators. Olive oil, which we try to obtain in the natural way, loses its volatile phenol components, smell, taste and antioxidants in the moment contacts with water.
In addition, when the OliveOilsLand® Branded Olive Oil stored in the storage tanks to remove the pulp mixes with the olive black water contained in the pulp, the pulp residue, the residue of the olive pomace and also when the oxygen in the black water starts fermentation with the influence of heat, it harms the Olive Oil to the highest level. This is the main problem of Olive Oil, most of the natural Extra Virgin Olive Oil found in the shelves in the sales places are oils with very heavy pulp-burn odors and do not smell fresh olives.
Our OliveOilsLand® Branded Olive Oil, which are produced with cold pressing technique in our facility where the food safety standards are protected at the highest level and in Stainless Steel Tanks contact with air, feels pleasant in your palate with its unique taste. A Natural Extra Virgin Olive Oil with a high content of vitamins, aroma, polyphenols and antioxidants is obtained by storing under nitrogen gas and bottling away from light and oxygen. Quality control activities are planned and developed in accordance with ISO 9001 Quality Management System in all processes from harvest to reaching consumer.
Many housewives say that the smell of Extra Virgin Olive Oil’s odor is strong and they can not consume it when they cook or put it in a salad.In fact, what they are trying to consume is refined oils that has nothing to do with the Extra Virgin Olive Oil. OliveOilsLand® Branded Olive Oil enriches the flavor and it smells fresh like fresh flowers and fragrances such as perfumes depending on the type of olive.
OliveOilsLand® solved that how to pack the Extra Virgin Olive Oils by improving our packaging system , and we helped you buy the Extra Virgin Olive Oil in the right packaging when you go to the stores. What do we pay attention to in the labeling? Harvesting, filling and expiry date must be on the product, the region or the type of the olive that the oil is obtained from must be written, in the cases when you are very selective there should be a geographical marking label, according to the new food codex in Extra Virgin Olive Oil there is the obligation of including some chemical information, for choosing the right one, you should look for the labels such as chemical information, or even passed from the sensory panel, or has been recommended.
While not every Olive Oil is Extra Virgin, not every Extra Virgin Olive Oil has the same chemical and sensory properties. Very special Olive Oils which are written 0.1-0.2-0.3-0.4-0.5 on them are also produced. It is scientifically proven that the Olive Oil whose total free fatty acidity (FFA) is written as low in oleic acid and that has no defect in the sensory properties are identical to brest milk, beneficial to infants, and has curing effect to breast cancer in women, gastric and intestinal cancers, prostate cancers and has therapeutic properties.
It is clear how important packaging and labeling are.
Writing meaningless expressions such as stone press, first press, first oil, foot oil, olive milk, olive juice, super press, nose oil, raw oil, black oil, baked oil, cloth infiltration, double infiltrations on the labels has no use other than misleading the consumers.
In addition to all these we mentioned, if the Olive Oil losts its protective antioxidant and phenol components, it should not be considered to be beneficial to our body. Antioxidant and phenol substances protect us, at the same time they try to protect Olive Oil and fight external factors, when they lose,Olive Oil loses all the features and becomes an ordinary oil.
