Sydney, Australia — October 20: In recent days, Sydney welcomed a delegation from the International Olive Council, comprising Maria Juarez, Head of Promotion and Economic Affairs; Dr. Imene Trabelsi Trigui, Head of Promotion; and Dr. Wenceslao Moreda, Principal Scientist and IOC specialist.

Their visit was intended to deliver a program of events in Sydney, including a two-day technical tasting workshop and a formal networking cocktail reception.

The objectives of these events were twofold. The workshop sought to strengthen collaboration between Australian growers, producers, and the International Olive Council, while the networking cocktail reception united key stakeholders — including government officials, media representatives, chefs, and producers — in a dynamic exchange. A highlight of the evening was the introduction of the newly appointed Ambassador, Mark Olive, who captivated guests with a specially crafted menu featuring Australian Indigenous ingredients such as saltbush, kangaroo, bush tomato, and native peppers, elegantly paired with a selection of Australian Extra Virgin Olive Oils.

“Advancing sustainability in olive oil production is essential to tackling climate change. We encourage producers to embrace sustainable methods that not only reduce environmental impact but also help optimize production costs. Australia’s strengthened partnership with the IOC represents a step toward a healthier and more sustainable future. Our mission is to promote greater awareness of olive oil’s benefits and sustainable practices, fostering improved and healthier consumption.” — Dr. Imene Trabelsi, Head of Promotions, International Olive Council

The two-day technical workshop was led by Dr. Wenceslao Moreda, an IOC specialist and Chair of the eWG of the Codex Committee on Fats and Oils (CCFO). A distinguished member of the Spanish National Research Council, Dr. Moreda holds an impressive record of over 75 research publications dating back to 1995. The opening day of the workshop focused on sensory evaluation, addressing both the physical and psychological dimensions of the organoleptic process while emphasizing the importance of proper production conditions in compliance with the rigorous standards established by the International Olive Council. The discussions provided valuable insight into the rationale behind these standards and the allowances for specific variances, reinforcing their role as the overarching global benchmark.

On the second day, the workshop focused on the quality and purity of Extra Virgin Olive Oil, examining internal quality control measures and evaluation criteria. The program concluded with an in-depth review of health-related parameters associated with olive oil, attended by nutrition experts. The breadth of technical knowledge shared proved highly valuable, offering participants a holistic understanding of the journey from production to final product from an organoleptic perspective. During the session, the IOC also announced the development of a new website dedicated to communicating the extensive health benefits of olive oil.

The International Olive Council continues to be a steadfast leader in shaping the global olive oil sector, establishing standards and fostering international collaboration essential to the industry’s advancement. As these remarkable events draw to a close, they leave a lasting impression of unity, progress, and shared commitment to the treasured ‘liquid gold’—extra virgin olive oil.

Beyond celebrating the richness and versatility of olive products, these gatherings underscored the critical importance of cooperation and knowledge exchange within the global olive community.

ABOUT IOC

The International Olive Council (IOC) functions as the leading intergovernmental organization responsible for establishing the regulatory framework governing the global olive oil sector. Although Australia is not yet an official IOC member, it actively supports the organization by assisting emerging industries in adopting and applying international standards. The cooperation demonstrated during recent events underscored the IOC’s global significance and lasting impact.

The IOC also recognizes the diversity of growing conditions worldwide, which may lead to parameter variations outside of established guidelines in certain producing regions. Importantly, the IOC administers the only legally binding international standard for olive oil, reinforcing its critical role from a legislative and regulatory perspective. Complementing this, the Australian Olive Oil Association (AOOA) is acknowledged for its collaborative work with the IOC, further highlighting the importance of sustained international cooperation within the sector.

IOC Membership Process

The International Olive Council maintains strict criteria for membership. Participation is reserved exclusively for governments or international organizations empowered to negotiate, conclude, and implement international agreements, particularly those relating to commodities.

When a country seeks to join the IOC, its government must formally apply to the Council of Members, typically through its Ministry of Foreign Affairs, another relevant ministry, or its Embassy in Spain. The Council then reviews the application, establishes terms and conditions of accession — including financial contributions to the IOC budget — and sets a deadline for depositing the instrument of accession with the Secretary-General of the United Nations in New York, who serves as the official depository of the Agreement.

Upon successful deposition, the applicant nation becomes a full IOC Member. Private companies and individuals are not eligible for membership. Additionally, all European Union Member States are automatically represented in the IOC through the EU’s membership, without the need for separate applications.

In Australia’s case, stronger collaboration between national associations, government agencies, and the IOC will be essential for achieving closer alignment with international standards. Leadership from within the Australian olive oil industry itself will be critical in driving forward discussions on potential membership.

IOC Health Website

The IOC has recently launched a new website serving as a comprehensive reference hub on olive oil and health.

IOC Standards, Methods, and Guidelines

The IOC continues to provide the latest updates on trade standards for olive oil and table olives, as well as official testing protocols, sensory (organoleptic) assessment methods, and quality management practices.

“Earlier in the season, the industry was anticipating an excellent harvest,” Mr Valmorbida said. “However, persistent cold weather and rainfall during May and June, particularly across south-east Australia, have taken their toll.”

Although the Australian olive harvest is not officially recorded each year, the AOOA estimates that the 2023 season will produce between 18 and 19 million litres of olive oil from roughly 110,000 to 120,000 tonnes of olives.

This compares with last year’s output of 14–15 million litres and the record-breaking 2021 crop, which yielded 20–22 million litres of oil.

Mr Valmorbida explained that these fluctuations reflect the biennial cycle of olive production. “This is what we call an ‘on’ year for olives. While we were expecting an excellent yield earlier in the year, harvest results always depend heavily on weather conditions, and this season has been quite mixed for many growers.”

“The oil yield per tonne is noticeably lower than average due to the cooler growing period,” he added, “but the quality of the oil remains excellent because the fruit had more time to ripen gradually.”

Around the world, olive oil prices have reached record highs in Spain, Italy, and Greece, driven by a severe global shortage of olive oil. Hot temperatures, minimal rainfall during key stages of the growing season, and extended drought conditions across southern Spain have drastically reduced European output. In addition, the ongoing conflict in Ukraine has disrupted the production of vegetable and seed oils, increasing global demand for olive oil as an alternative.

In Australia, growers are currently achieving $6–$7 per litre for larger commercial volumes of olive oil, with even higher prices for export batches, premium small-lot oils, and organic extra virgin olive oil.

“With this global shortage, some of the larger Australian producers are in a strong position to export olive oil to Europe and receive competitive returns,” Mr Valmorbida said.

“While that’s encouraging news for the Australian olive oil industry, globally the sector is under pressure,” he continued. “There’s currently a 35–40 percent shortfall in available products, combined with escalating packaging costs, especially for glass and tin materials.”

“These factors, along with rising labour and energy expenses, are leading to higher retail prices for consumers,” he noted.

Mr Valmorbida concluded with a reminder to consumers: “It’s important to remember there’s no product quite like olive oil—its distinctive flavour, health benefits, and culinary versatility make it irreplaceable.”

#oliveharvest2024 #harvest2024

About the Australian Olive Oil Association

The Australian Olive Oil Association (AOOA) is a not-for-profit, independent organisation dedicated to promoting the quality, integrity, and fair trade of olive oil in Australia. Membership is open to olive oil producers, distributors, industry stakeholders, and related organisations.

Since 1993, AOOA has been a signatory to the International Olive Council (IOC) global quality control program. Each year, the Association coordinates independent laboratory testing of leading olive oil brands to ensure compliance with IOC standards.

In addition, the AOOA Certified Quality Seal Program upholds even stricter quality criteria, allowing AOOA-member products to distinguish themselves in both domestic and international markets.

For more information: 

Jan Jacklin, General Manager, Australian Olive Oil Association gm@aooa.com.au www.aooa.com.au

Photo credit:  Julia, olive grove – Kyneton Olives” by avlxyz is licensed under CC BY-SA 2.0. To view a copy of this license, visit: https://creativecommons.org/licenses/by-sa/2.0/?ref=openverse

Extra virgin olive oil (EVOO) is extremely sensitive to light, oxygen, heat and metal contact. Packaging, therefore, plays a direct role in how long an olive oil remains “extra virgin.” Major reviews from UC Davis emphasise that optimal packaging must reduce light exposure, oxygen ingress, and headspace, while also ensuring cool storage. At the same time, producers—especially small to medium Australian growers—must consider costs, machinery requirements, recyclability, consumer preferences, and minimum order quantities (MOQ). Below is the most complete and updated comparison of all common packaging formats.

1. Plastic Bottles (PET)

Quality & Shelf Life

PET offers convenience and low cost but has moderate oxygen permeability and allows light penetration, which accelerates oxidation. A 2023 study showed PET-stored EVOO experienced higher acidity, peroxide values, UV oxidation indices and sensory degradation over 12 months—especially at elevated temperatures.

Chemical Safety

Migration of PET oligomers and antimony into oil is within regulatory limits, but increases under heat.

Sustainability

rPET has a lower carbon footprint than glass, but Australian recycling for PET varies by region.

Practicality

• Cheapest and compatible with basic filling lines.
• Lightweight and non-breakable.
  
• Perceived as lower-quality for premium EVOO.
  

2. Metal Cans (Tinplate or Aluminium with Food-Grade Lining)

Quality & Shelf Life

Metal cans provide total light protection and excellent oxygen barrier characteristics. UC Davis stresses that lined cans effectively prevent metal migration and protect quality.

Compared with BIB, cans may show slightly faster oxidation when half-empty, but still protect oil well if stored cool. A 24-month study found both cans and BIB maintained EVOO within legal quality limits.

Consumer & Practical Benefits

• Easily filled by weight, needing no specialised equipment.
• Compatible with pull-up pourers that provide tamper evidence and reduce leakage.
  
• High consumer trust-no plastic contact with oil.
  
• Stackable and ideal for 3–20 L formats.
  

Sustainability

Steel and aluminium have high recycling rates in Australia.

Many producers prefer cans because Australian consumers are increasingly concerned about soft plastics, especially given the collapse of local soft-plastic recycling schemes (e.g., REDcycle).

Best for: Bulk, foodservice, premium oils, export, and producers who want reliability without specialised equipment.

3. Coloured Glass Bottles (Green / Amber)

Quality & Shelf Life

Glass is chemically inert. Coloured glass offers some UV and visible light protection—amber performs better than green - but clear glass accelerates photo-oxidation significantly.

Coloured glass slows degradation but still allows some light through, so shelf lighting and storage conditions matter.

Practicality

• Easy to fill.
• Caps can be hand-applied, or producers can install a screw-cap capping machine that forms the thread consistently, reducing leakage.
  
• Widely accepted for retail and gifting.
  

Sustainability

Highly recyclable, but heavy to transport. Bottle breakage is an inconvenience for producers.

Best for: Premium retail oils with attention to storage conditions.

4. Clear Glass Bottles

Research shows clear glass provides almost no light protection, leading to rapid losses in phenolics and faster oxidation.

UC Davis warns that clear glass should be avoided unless heavily covered by labels or cartons.

Best for: Fast-moving products or promotional oils kept strictly in the dark.

5. Bag-in-Box (BIB)

Quality & Shelf Life

Bag-in-box offers some of the best oxygen protection because the collapsing bag limits headspace oxygen, and the cardboard blocks light. Numerous studies, including 12- to 24-month trials, confirm superior preservation of phenolics, freshness, and sensory properties compared with bottles and cans.

Limitations for Australian Producers

• Requires costly specialised filling equipment (nitrogen flushing, precise tap sealing).
• High minimum order quantities for bags and taps.
  
• Soft plastics inside bags are not recyclable in most of Australia, causing consumer concern.
  

Consumer Perception

Plastic contact and disposal concerns hinder adoption, despite technical superiority.

Best for: Large producers with dedicated filling lines, subscription models, or export markets where BIB is accepted.

6. Bag-on-Valve (BOV) / Aerosol Pouch Systems

BOV packaging uses a hermetically sealed internal pouch separated from an external propellant. The oil never contacts the propellant; instead, it is dispensed by pressure.

Quality & Shelf Life

• Zero oxygen contact once sealed.
• Excellent light protection when used with opaque or metallic cans.
  
• Very low risk of oxidation compared with conventional bottles.
  

Practical Benefits for Producers

• The Olive Centre can supply BOV systems, but minimum order quantities apply, increasing upfront cost.
• Allows controlled spray application, excellent for cooking oils, finishing oils, and portion control.
  
• Protects oil quality even after repeated use, unlike bottles that suck in air after each pour.
  

Consumer & Market Benefits

• Hygienic, non-drip, clean application.
• Perceived as modern and premium.
  

Limitations

• More expensive per unit than bottles or cans.
• Cannot be easily refilled or recycled as a single stream; consumers must dispose of the metal can + internal pouch.
  

Best for: High-end culinary oils, premium lines, foodservice, and producers wanting differentiation without investing in BIB equipment.

Practical Recommendations for Australian Producers

1. For maximum quality + minimal investment → Metal cans are the best balance: easy to fill by weight, compatible with tamper-evident pull-up pourers, highly recyclable, and very protective.
2. For premium bottled products → Use dark (preferably amber) glass, avoid clear glass unless fully shrouded, and invest in a thread-forming capping machine to prevent leaks.
   
3. For innovation and high-end markets → Bag-on-valve is an excellent oxygen-free system, ideal for dressings, premium oils, and portion control—MOQ applies, but no major filling-line overhaul is required.
   
4. For long shelf-life and export → Bag-in-box remains technically superior but is limited by consumer plastics concerns, poor soft-plastic recycling, and specialised filler cost.
   
5. For low-cost, high-turnover lines → PET can work if cool, dark storage is guaranteed. Not suitable for long-term premium EVOO.
   

Conclusion

Selecting the most suitable packaging for extra virgin olive oil hinges on finding the right balance between quality preservation, consumer expectations, and production practicality. Among all options, lined metal cans stand out as one of the most reliable and efficient choices: they are easy to fill by weight, offer excellent protection from light and oxygen, avoid consumer concerns around plastics, and are highly recyclable in Australia. Coloured glass bottles remain the strongest retail performer, pairing good product protection with strong shelf appeal and flexible filling options - from hand-applied caps to automated capping machines that minimise leakage risks. Clear glass should only be used for fast-moving products due to its poor light protection. 

 While innovative systems like bag-on-valve offer outstanding oxygen exclusion and controlled dispensing, their higher cost and MOQ requirements mean they are best suited for premium or specialised product lines. PET plastic bottles can work for value-oriented, short-shelf-life oils kept in cool, dark environments, but they are not ideal for long-term storage or premium markets. 

Overall, Australian producers benefit most by matching each packaging format to the oil’s intended shelf life, sales channel, and brand positioning. Thoughtful packaging selection not only safeguards quality but also streamlines production and aligns with evolving consumer and environmental expectations.

References

• UC Davis Olive Centre (2014). Packaging Influences on Olive Oil Quality: A Review of the Literature. University of California, Davis. (Comprehensive review of light, oxygen, metals, and packaging materials.)
• Pinto, M., Soares, C., Silva, A. S. et al. (2023). “Degradation and Migration in Olive Oil Packaged in Polyethylene Terephthalate under Thermal Treatment and Storage Conditions.” Applied Sciences, 14(17), 7507. (Examines chemical migration and quality loss in PET bottles.)
  
• Iqdiam, B., Hasan, M., Agouillal, F. et al. (2022). “Influence of Headspace Oxygen on Quality and Shelf Life of Extra Virgin Olive Oil During Storage.” Foods, 11(10), 1484. (Shows how oxygen exposure accelerates oxidation in packaged EVOO.)
  
• De Leonardis, A., Lopez, F., Macciola, V. (2021). “Effects of Bag-in-Box Packaging on Long-Term Shelf Life of Extra Virgin Olive Oil.” European Food Research and Technology, 247, 839–850. (24-month comparison study of BIB vs metal cans.)
  
• Abuhabib, M. M., Serri, N. A., Aljamal, A. et al. (2025). “Evaluation of Packaging Effects on the Phenolic Profile and Sensory Characteristics of Extra Virgin Olive Oil During Storage.” Foods, 14(14), 2532. (Shows BOV/BIB-type barrier systems outperform conventional packaging.)
  
• De Feo, G., Malvano, C., Sica, C. et al. (2023). “Comparative Life Cycle Assessment of Glass Bottle and 100% Recycled PET Bottle for Extra-Virgin Olive Oil.” Sustainability, 15(4), 3665. (Shows rPET has a lower carbon footprint than glass.)
  
• Lolis, A., Katsouli, M., Kotsiou, K. et al. (2019). “Effect of Bag-in-Box Packaging on Quality Characteristics of Extra Virgin Olive Oil Stored Under Household and Abuse Temperature Conditions.” Food Packaging and Shelf Life, 21, 100368. (Demonstrates the protective effect of high-barrier films.).
  
• Esposto, S., Taticchi, A., Urbani, S. et al. (2022). “Effect of Light Exposure and Packaging Conditions on the Quality and Shelf Life of Virgin Olive Oil.” Journal of the Science of Food and Agriculture, 102(10), 4304–4313. (Quantifies degradation rates in clear vs coloured containers.)
  
• FSANZ (Food Standards Australia New Zealand) (2020). Food Packaging and Migration Guidelines. (Authoritative reference for food-contact material safety, including PET and metal linings.)