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| Bulk Discounts Prices | |
| Quantity | Price |
| 1 | $180.00 |
| 5 | $165.00 |
The 10L Stainless Steel Olive Oil Tank (Sansone Welded Europa Model) is a compact container designed for safe, hygienic storage and dispensing of olive oil and other liquid foods. Constructed from AISI 304 stainless steel (DIN 1.4301) and NSF certified, it provides reliable protection against light, air, and contaminants while ensuring easy cleaning and long service life.
Its welded design with a curved base prevents residue buildup, while the 130mm screw-top opening makes filling and cleaning simple. The tank is fitted with a ½″ stainless steel tap, making it practical for daily use in kitchens, tasting rooms, boutique producers, and specialty shops.
| Specification | Value |
|---|---|
| Capacity | 10 L |
| Material | AISI 304 stainless steel (18/10) |
| Certification | NSF certified |
| Opening | 130 mm screw-top lid |
| Tap | ½″ stainless steel honey gate tap |
| Structure | Welded with curved base |
This 10L Sansone stainless steel tank protects olive oil and other liquids from oxidation and contamination. Its compact size is ideal for small-batch storage, and the welded, hygienic design ensures easy cleaning and long-lasting performance. With multi-use versatility, it is trusted by both professionals and home users who need a reliable, food-grade storage solution.
Q: Why are welded stainless steel tanks preferred for long-term olive oil storage?
Olive oil is sensitive to oxygen, light, and impurities, which can quickly reduce its shelf life and degrade its flavour. Plastic containers may absorb odours, while glass is less practical for bulk use. Welded stainless steel tanks offer superior protection by creating a fully sealed, non-reactive environment that blocks air and light exposure.
The welded seams and curved base design of Sansone tanks eliminate corners where residue or bacteria could accumulate, making cleaning easier and more effective. This hygienic construction supports food safety and ensures consistent quality over repeated use. With NSF certification, these tanks meet international standards for safe food contact.
Key advantages include:
The result is a tank that preserves flavour, maintains hygiene, and ensures olive oil stays fresh and uncontaminated for longer periods.
Delivery included within Australia.
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.
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