Storage Conditions

The correct storage of olive oil is essential to maintain its nutritional, sensory and chemical qualities. The oil must be kept at a temperature between 12°C and 18°C, away from light, air and heat, which are mainly responsible for oxidation and consequent rancidity.

Storage by type of oil:

• Extra Virgin Olive Oil (EVO):
  • average maturity: 18 months.
  • Ideal storage: dark glass bottles, cool, dry and dark environment.
  • It is sensitive to organoleptic degradation after just a few months if poorly stored.
• Olive Oil:
  • More neutral flavor, longer duration.
  • same storage instructions for extra virgin olive oil.

Main enemies of oil:

• Light: accelerates oxidation by UV rays.
• Air: contact with oxygen generates free radicals.
• Heat: promotes degrading chemical reactions.

Good practices:

• Use dark glass bottles.
• Store in a cool place away from heat sources.
• Close the bottle tightly after use.
• Avoid plastic as a container.
• Do not subject the oil to frequent temperature changes.

Recognizing rancid oil:

• Unpleasant taste and smell, cloudy or darker color.
• Presence of suspended particles.

Types of Bottling / Packaging

The packaging of the oil is a crucial element for the conservation, sensory quality, nutritional protection and commercial enhancement of the product. The choice of container affects shelf life, environmental impact and consumer perception.

Image : oil bottling process- source: Freepik.com (n.d.)

Main functions of packaging:

• Protection from light, oxygen, heat and humidity
• avoid contamination and chemical-physical alterations
• facilitate logistics , transport and storage
• Convey mandatory information and visual marketing
• reduce the environmental impact, if designed from a sustainable perspective

Main Packaging Materials:

Amber glass packaging is preferable for quality oils and to maintain the organoleptic characteristics during shelf life.

Labeling Requirements

The olive oil label is not only an informative tool, but also a guarantee of traceability, quality and regulatory compliance. It ensures transparency towards the consumer and represents an important barrier against food fraud. It is also an important safeguard for traceability and the fight against food fraud.

Image : vintage olive oil label- source: Freepik.com (n.d.)

The mandatory information to be reported, pursuant to European and national legislation, based on European regulations (EC Reg. 1096/18, 1169/11 and 1019/2002), an EVO oil label must contain:

1. Sales denomination e.g.: Extra virgin olive oil – mandatory and regulated indication.
2. Designation of origin (only for virgin and extra virgin oils) e.g.: Origin: Italy, or EU/non-EU oil blend.
3. Category of oil typical phrases:
4. "Superior category olive oil obtained directly from olives and solely by mechanical processes"
5. Net quantity in liters (L), centiliters (cl), or milliliters (ml).
6. Minimum Durability Date (TMC)
   e.g.: Best before... (12-18 months from bottling).
7. Special storage conditions
   must indicate: Store away from light and heat sources.
8. Name and address of the sales manager
   must be clearly identified as the entity responsible for placing the market in the EU.
9. Mandatory production batch
   for product traceability, e.g. L1234.
10. Nutrition declaration
    mandatory values: energy, fats, saturated fatty acids, carbohydrates, sugars, proteins and salt (per 100 ml).
11. Harvesting campaign (optional, but mandatory if all the oil comes from the same vintage)
    e.g.: Harvesting campaign: 2023/2024.
12. Location of the packaging plant
    mandatory, except when it coincides with that of the sales manager.
13. Environmental labelling
    must contain information on the correct disposal of the packaging (e.g. material symbols, recycling codes: GL70 for glass, PET1 for plastic, etc.).

In addition, for EVO oils, the indication of the chemical characteristics (acidity, peroxides, waxes, UV absorption) is mandatory if acidity is mentioned.

For a technical and legal analysis of olive oil labelling, the following regulatory references can be consulted:

• Regulation (EU) No 1169/2011, Articles 9 and 13
  on the provision of food information to consumers.
• Regulation (EU) 2022/2104, Articles 6, 7 and 8
  specific provisions for virgin and extra virgin olive oils.
• Legislative Decree no. 231/2017, article 17
  regulates penalties for the violation of the rules on labeling.
• Law no. 9 of 14 January 2013, article 7, paragraph 3
  concerns the traceability and transparency of the origin of food.
• Legislative Decree no. 152/2006, article 219, paragraph 5
  legislation on the environmental labelling of packaging.
• Legislative Decree no. 145/2017
  provisions on the indication of the place of origin or provenance of the primary product.
• Communication from the EU Commission – Questions and Answers on the application of Reg. 1169/2011 (8 June 2018)
  Interpretative guide useful for understanding the practical application of the rules.

The oil label is not just a formality: it is a key element to ensure transparency, safety, quality and sustainability. For extra virgin olive oil in particular, a clear and complete label helps the consumer to distinguish an authentic and quality product from a generic or counterfeit one.