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The 10L Space Saver Square Plastic Pail is specifically designed for packaging bulk table olives. With its square format, this pail optimises storage, stacking, and transport compared to traditional round pails. Manufactured under HACCP conditions, it is suitable for both hot and cold filling, ensuring food safety and compliance for commercial olive processors.
| Specification | Value |
|---|---|
| Capacity | 10 L |
| Shape | Square |
| Material | Food-grade plastic |
| Application | Bulk table olive packaging |
| Filling | Hot or cold fill |
| Certification | HACCP compliant |
This space-saving 10L square pail reduces wasted pallet and warehouse space while ensuring reliable food-grade packaging. Its HACCP-compliant design guarantees hygienic handling, and its compatibility with hot and cold filling makes it versatile for commercial use. By switching from round to square pails, processors achieve greater efficiency in storage and transport while maintaining product safety.
Q: What advantages do square plastic pails offer over round pails for bulk olive packaging?
In bulk food storage and transport, round pails often leave unused gaps on pallets and shelves, increasing logistics costs and requiring more space. For high-volume products such as table olives, this inefficiency can add up quickly. Processors need a packaging solution that saves space without compromising food safety.
Square plastic pails solve this by stacking neatly and maximising load capacity. They reduce wasted pallet space, improve warehouse organisation, and lower shipping costs. Manufactured under HACCP conditions, they also ensure food safety compliance. Their durability and compatibility with both hot and cold filling make them suitable for demanding commercial operations.
Key advantages include:
The result is a cost-effective, food-safe packaging solution for table olive producers and bulk food processors.
Minimum quantities apply.
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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INDUSTRY UPDATE: AUSTRALIAN OLIVE GROWERS 2023 SEASON
“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
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
