STORAGE | PACKAGING | SHIPMENT

OliveOilsLand® Olive Oil is stored under suitable storage conditions to prevent any deterioration in quality. Therefore, it is necessary to be sensitive to storage in order to safely store and keep our natural and high quality olive oil produced in very difficult conditions. Special tanks are used for efficient and healthy storage non-permeable of olive oil and stable remaining with physically and chemically to against oil. We use stainless nitrogen tanks which that containing materials will not cause oxidation due to physical and chemical against oil, protects oils from air and heat and to steady at constant temperature in storage. These tanks protect our Olive Oil against external factors and keep it natural and fresh. We offer The Best Olive Oil to our valuable customers by storing The Olive Oil that we produce by selecting them from The Best Quality Olives. Our experienced team at every stage of production guarantees our customers accurate shipment with our first measurement, frequency control and final inspection operations. In addition to this, we distinguish unwanted deformations and ensure maximum quality in the packaging process; are able to packing on behalf of our customers with special label according to the wishes and desires of our customers. Finally, We make shipment in time. Our Olive Oils maintain their freshness and naturalness as a result of correct packaging

BAG IN BOX ( BIB) Ranges

To keep our oil tasting its freshest, we store it in stainless steel tanks within our climate controlled cellar where it remains a constant 55 °F year round. We top the inside of each Stainless Steel Tanks with nitrogen gas (the biggest component of breathable air) to chase out flavor-damaging oxygen.Then, only after we get order, do we actually package our Olive oil “just in time” to complete the shipment. As we fill and seal the containers, we add another shot of nitrogen to keep air at bay. We work so hard to maximizing fresh-olive flavor on our end, we wanted to find a container that would keep protecting our oil’s flavor after it is opened on the customer’s end. This is important because restaurateurs typically use olive oil in smaller portions as needed, leaving the remainder stored in the container in which it came. The problem with conventional jugs and tins is that whenever they let oil out, they let an equal amount of air in. Air exposure is compounded if the container is punctured (to allow faster pouring) or left uncapped.

BAG IN BOX PACKAGING INFO

1 X 20 FCL CONTAINER 1 X 40 FCL CONTAINER
VOLUME PIECES PER CARTON BOX CARTON BOX PER PALLET CARTON BOX PER CONTAINER CARTON BOX PER PALLET CARTON BOX PER CONTAINER
BAG IN BOX (BIB) PACKAGING 12 PALLETS 24 PALLETS
5 LT 1 180 2160 180 4320
10 LT 1 90 1080 90 2160
20 LT 1 48 576 48 1152