My Shopping Cart
| Bulk Discounts Prices | |
| Quantity | Price |
| 1 | $405.00 |
The 100L Stainless Steel Olive Oil Tank (Sansone Fusti) is designed for safe and hygienic storage of olive oil and other liquid foods. Made from polished 18/10 stainless steel, it provides airtight protection against light and oxygen while ensuring easy filling, cleaning, and dispensing. Its compact capacity makes it suitable for professional kitchens, tasting rooms, small producers, and enthusiasts requiring reliable bulk storage.
| Specification | Value |
|---|---|
| Capacity | 100 L |
| Material | 18/10 stainless steel (food grade) |
| Opening | 230mm with airtight lid |
| Tap | ½-inch turn-pour tap |
| Measurements | 1.05 x 40 x 40 cm |
| Weight | 9 kg (16.8 kg cubic) |
This Sansone stainless steel tank protects olive oil and other liquids from light, oxygen, and contaminants, ensuring freshness and flavour are preserved. The NSF-certified food-grade stainless steel construction guarantees hygiene and safety, while the wide opening and smooth tap make it easy to use daily. Compact yet practical, it is trusted by professional kitchens and small producers for reliable storage and dispensing.
Q: Why is stainless steel the preferred material for storing and dispensing olive oil?
Olive oil is highly sensitive to light, heat, and oxygen exposure, which can cause oxidation, flavour deterioration, and reduced shelf life. Traditional containers such as plastic or reactive metals may not offer adequate protection, and glass, while useful for small volumes, is less practical for bulk storage.
Stainless steel solves these challenges by providing an airtight, light-resistant, and non-reactive environment. It prevents contamination and oxidation, while the polished interior and welded seams ensure easy cleaning and hygiene. Tanks like the Sansone 100L model also offer controlled dispensing through a fitted tap, making them practical for both commercial and small-scale operations.
Key advantages include:
The result is extended shelf life, preserved flavour, and reliable storage for olive oil and other liquid foods.
In the pursuit of advancing olive oil quality, a groundbreaking development for the industry has emerged from a recent study that has illuminated how specific compounds — particularly secoiridoids — can substantially improve the oxidative stability and shelf life of ‘Corbella Extra Virgin Olive Oil (EVOO).
The collaborative Spanish study, carried out at an industrial mill, centered on assessing the influence of malaxation conditions and olive storage on the composition of ‘Corbella’ EVOO, offering insights with potentially transformative implications for the sector.
Extra Virgin Olive Oil is celebrated worldwide for its health-promoting properties and distinctive flavor, establishing itself as a culinary cornerstone across cultures. Nevertheless, its oxidative stability — a key factor in determining shelf life and overall quality — has long been the focus of intensive research. This latest investigation has presented compelling evidence that certain compounds play a decisive role in reinforcing EVOO’s stability.
The principal compounds examined included phenolic compounds, tocopherols, carotenoids, squalene, and fatty acids, all of which are fundamental to the oil’s composition. The findings revealed that extended malaxation at higher temperatures, together with olive storage, negatively affected compounds such as α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols. However, paradoxically, both the antioxidant capacity and oxidative stability of the oil improved under these conditions. This enhancement was attributed to a marked increase in the concentration of two secoiridoids: oleacein (56–71%) and oleocanthal (42–67%).
Oleacein and oleocanthal are widely recognized for their potent antioxidant activity, and this study has underscored their critical contribution to reinforcing EVOO’s stability and extending its shelf life. In addition, the research identified a synergistic interaction between secoiridoids and carotenoids, further highlighting their collective role in enhancing the resilience and longevity of EVOO.
Concentrations (mg/kg oil) of squalene, α-tocopherol, β-carotene, lutein, secoiridoids, oleacein, and oleocanthal in ‘Corbella’ Extra Virgin Olive Oil (EVOO) samples O1 and O4, along with the oleic/linoleic ratio, antioxidant capacity (DPPH, µg TE/g oil), and oxidative stability (Rancimat induction time, h). Sample O1 was produced on the day of harvest, while O4 was produced the following day using stored olives. Both EVOOs were malaxed at 18 °C for 30 minutes. Data are presented as mean ± standard deviation (n = 9). All parameters showed significant differences (p < 0.05) between samples.
One of the most notable discoveries was the ‘Corbella’ cultivar’s ability to yield EVOOs with a favorable oleic/linoleic ratio. The research indicated that storing olives overnight at ambient temperature, followed by malaxation at no less than 23 °C for 40–50 minutes (depending on the precise temperature), could substantially elevate the concentrations of oleacein and oleocanthal. This increase, in turn, contributed to a measurable improvement in the oxidative stability of EVOOs.
These findings represent a significant advancement in efforts to address and enhance EVOO stability, offering practical applications for producers aiming to extend shelf life while safeguarding quality.
The study also highlighted several promising avenues for future research. Key areas of interest include identifying strategies to further elevate oleacein and oleocanthal levels through agronomic and climatic variables, fruit maturity, and technological aspects of oil extraction.
Moreover, the evaluation of EVOO quality and stability over long-term storage, together with interventional studies assessing the direct influence of these secoiridoids on both product longevity and human health, remains a critical area requiring deeper exploration.
In summary, the research underscores the pivotal role of secoiridoids — particularly oleacein and oleocanthal — in enhancing oxidative stability and extending the shelf life of ‘Corbella’ EVOO. These insights hold dual significance: they offer tangible benefits for producers while also presenting potential health advantages for consumers, marking a milestone in the olive oil industry’s ongoing pursuit of excellence.
Research conducted by Alexandra Olmo-Cunillera 1,2ORCID,Maria Pérez 1,2ORCID,Anallely López-Yerena 1ORCID,Mohamed M. Abuhabib 1ORCID,Antònia Ninot 3ORCID,Agustí Romero-Aroca 3ORCID,Anna Vallverdú-Queralt 1,2ORCID andRosa Maria Lamuela-Raventós
About Secoiridoids
Secoiridoids exhibit a wide range of pharmacological properties, including anti-diabetic, antioxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-cancer, and anti-obesity effects. These diverse biological activities have significantly heightened scientific interest in the in-depth study of these bioactive compounds.
About Olive Oil Processing Technologies
Olive Oil Processing Plants: Compact Olive Oil Processing Machinery, Processing Lines from 500kgs/hr – 10T/hr & Specialised Machinery to Enhance Your Line
Processing Articles
