Extra Virgin Olive Oil is a living organism that deteriorates over time. As a company, we are seeking to limit the factors that accelerate its deterioration.
Light – oxygen – heat
Light
Olive oil must be stored in dark containers or storage areas. Exposure to light can break down olive oil over time since it creates photo-oxidation, therefore changing its colour from green to yellow.
Oxygen
When extra virgin olive oil is exposed to oxygen it oxidizes. Over time, oxygen can degrade the quality of the oil, eventually turning it rancid. By storing olive oil in sealed containers we ensure the quality of our products.
Heat
High storing temperatures negatively affect the sensory profile of extra virgin olive oil. We ensure that our products are stored at a stable temperature of 18°C.