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15L Sansone Stainless Steel Olive Oil Storage Tank with Spigot

Medium-capacity welded stainless steel tank
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15L Sansone Stainless Steel Olive Oil Storage Tank with Spigot

Food-Grade Stainless Steel Europa Welded Model for Liquid Storage

The Sansone 15L Stainless Steel Olive Oil Storage Tank is a medium-capacity welded container designed for hygienic storage of olive oil, wine, vinegar, honey, and other liquid foods. Made from AISI 304 stainless steel, it provides food safety, corrosion resistance, and long service life. Its welded drum construction with smooth interior surfaces prevents residue buildup, while the secure screw-top lid and 130mm wide opening ensure convenient filling, cleaning, and sealing.

Lightweight at just 2.2 kg and equipped with reinforced side handles, this tank balances capacity with portability. A ½ inch fitting allows reliable dispensing, making it practical for both professional and domestic environments.

Key Features

  • 15L liquid storage capacity
  • Constructed from food-grade AISI 304 stainless steel
  • Europa welded model with smooth, hygienic finish
  • Secure screw-top lid with 130 mm wide opening
  • ½ inch fitting (tap included) for controlled dispensing
  • Reinforced side handles for safe carrying
  • Lightweight and portable design – 2.2 kg
  • Suitable for olive oil, wine, vinegar, honey, water, and juices

Technical Specifications

Specification Value
Capacity 15 L
Material AISI 304 stainless steel (18/10)
Model Sansone Europa welded drum
Opening 130 mm screw-top lid
Tap ½ inch stainless steel spigot
Weight 2.2 kg
Handles Reinforced stainless steel side handles
 

Why Choose This Tank

This Sansone 15L stainless steel tank is an excellent balance between capacity and portability. Its welded design ensures durability and hygiene, while the stainless steel body protects liquids from oxidation and contamination. The spigot allows easy, accurate dispensing, making it practical for kitchens, tasting rooms, boutique producers, and home users.

Recommended Cleaning Procedure

  • Water & Dish Soap: Simple cleaning for everyday use.
  • Water & Vinegar: Removes residues and odours effectively.
  • Water & Caustic Soda: For deep cleaning. Keep the upper tap open during cleaning to avoid suction damage.

Frequently Asked Question

Q: Why are welded stainless steel tanks with spigots ideal for storing and dispensing olive oil?

Olive oil and other liquid foods are highly sensitive to light, oxygen, and contamination. Plastic or glass containers may not provide adequate protection or ease of use when handling medium volumes. Welded stainless steel tanks offer a sealed, non-reactive environment that preserves freshness and prevents flavour loss.

The addition of a spigot makes dispensing cleaner and more accurate, avoiding spills and oxidation that can occur when pouring directly from open containers. The welded Europa design also eliminates seams that can trap residue, making cleaning easier and more hygienic. This combination of safe storage and controlled dispensing is why welded stainless steel tanks with taps are trusted by both professionals and home users.

Key advantages include:

  • Preserves flavour and prevents oxidation
  • Food-grade stainless steel for hygiene and safety
  • Welded construction reduces bacterial risk
  • Spigot allows controlled, mess-free dispensing
  • Compact and portable for kitchens and producers

The result is reliable storage and dispensing that maintains the quality and integrity of olive oil and other liquid foods.


Delivery included within Australia.

More Information

  • STEP 1 - Remove the bung from the tank.
  • STEP 2 - Take the stainless steel 1/2" tap, ensuring the collar is flush against the tap body.
  • STEP 3 - Place the tap into the tank opening.
  • STEP 4 - When the tap meets the tank (by turning into the thread but do not overtighten) with the handle in the up position.  The tap should not be tight at this stage. Use the collar to secure the tap tightly to the tank.
  • STEP 5 - Check that the tap is secure and not loose.
Please contact our office if you have any questions?


Features
  • 15L liquid storage capacity
  • Constructed from food-grade stainless steel AISI 304
  • Welded drum Europa model with smooth finish for hygiene and durability
  • Secure screw top lid with 130 mm opening for easy filling and cleaning
  • ½ inch fitting (tap setup ready) for reliable dispensing
  • Lightweight and easy to handle at 2.2 kg
  • Reinforced side handles for safe carrying

Recommended Cleaning Procedure for Sansone Tanks

Here are the suggested cleaning methods:
  • Water and Dish Soap: Ideal for easy and swift cleaning, perfect for regular maintenance.
  • Water and Vinegar: Effective for thorough cleaning, especially useful for removing organic residues and strong odours.
  • Water and Caustic Soda: For perfect and precise cleaning. Important: ensure the upper tap of your drum is open during this process to avoid suction of the inner sides.
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" Thanks so much for organising our last order. The tanks were perfect…….in-fact so great we would like to order 10 more!"  GE, Perth WA.


"Thankyou for your assistance on this order, the Fusti's arrived yesterday afternoon and we are thrilled with them"  T.B.  QLD

Entering your Extra Virgin Olive Oil in an Olive Oil Competition

Which Olive-Oil Competitions Can I Enter?

Competing is more than chasing medals: it offers objective benchmarking, expert sensory feedback, and free marketing when your label appears on winners’ lists. One strategy is one or two domestic shows for early-season insights plus at least one strategic international contest that fits your sales and marketing plans for your end product.

1. Australia & New Zealand

Domestic competitions (entry windows are indicative for 2025)

Competition
 		Why enter
 		Typical entry window
Australian International Olive Awards (AIOA)
 Large Tasting panel, full lab analysis.
 Jun – late Aug
Sydney Royal Oil & Olives Heavy media coverage; hallmark medal logo.
 Jan – Mar
Perth Royal Olive Awards
 Technical panel and to factor freight for WA.
 May – Jul
Royal Adelaide Olive Awards
 Detailed feedback, Royal Show promotion.
 Jun – Jul
Royal Melbourne Fine/Australian Food Awards Leverage the RASV medal artwork for marketing
Royal Hobart Fine Food Awards
 Boutique-friendly; flavoured-oil classes.
 Jul – Aug
Golden Olive Awards (Vic.)
 Results count towards “Australian EVOO” seal.
 Aug – Sep
Hunter Olive Show
 Regional publicity, low fees.
 Dates vary
New Zealand Extra Virgin Olive Oil Awards
 Aligned harvest calendar; good for exporters to NZ market.
 Aug – Sep
delicious. Produce Awards Lifestyle-media exposure; medal stickers drive retail sales.

Tips for Domestic Entries

  • Bottle close to shipping: Oils ≤ 6 weeks old show best. 
  • Include lab results: FFA ≤ 0.8 %, PV ≤ 20 meq O₂/kg. 
  • Act on feedback: Use feedback to create a baseline for your olive oil production outcomes

2. Targeted International Contests

  • International competitions Mario Solinas Quality Award – Southern Hemisphere – IOC flagship; winners showcased at global IOC events. https://www.internationaloliveoil.org/mario-solinas-quality-award-2025-southern-hemisphere/ 
  • Sol d’Oro – Southern Hemisphere – EU-recognised medal; rotates through SH host nations. https://soldorointernational.com/en/ 
  • Armonia Southern-Hemisphere Olive-Oil Championship – connects winning oils with chef programmes. https://olivebiz.com.au/3rd-armonia-olive-oil-championship/ 
  • NYIOOC World Olive-Oil Competition – world’s largest show; QR “Gold” seals & global press. https://nyiooc.org 
  • Los Angeles International EVOO Competition – 25-year pedigree; winners poured at 
  • LA County Fair. https://fairplex.com/competitions/olive-oil-competition/ 
  • Athena International Olive-Oil Competition – travelling Greek panel with strong EU buyer reach. https://www.athenaoliveoil.gr/en/awards 
  • London International Olive-Oil Competition – four award sections (quality, design, health claim, infused). https://www.londonoliveoil.com 
  • EVO IOOC Italy – premium Mediterranean contest; detailed sensory sheets. https://evo-iooc.it/en/ 
  • TerraOlivo IOOC – Jerusalem-based Mediterranean palate competition. https://terraolivo-iooc.com 
  • EVOOLEUM Awards & “Top 100” – Spanish-run; winners featured in annual guidebook. https://www.evooleum.com/en/competition/ 
  • Flos Olei Competition & Guide – inclusion in the renowned yearly “olive-oil atlas”. https://www.flosolei.com/flosoleicompetition 
  • Premio BIOL (organic EVOO) – leading organic-only award in Bari, Italy. https://www.bioarmonia.gr/awards/item/2418-premio-biol-2023 
  • JOOP – Japan Olive-Oil Prize – Asia-Pacific exposure; Tokyo award ceremony. https://jooprize.com 
  • OLIVE JAPAN International Competition – retail showcase at Olive Japan trade fair. https://olivejapan.com/en/competition
Competition About
Mario Solinas Quality Award – Southern Hemisphere
 IOC flagship; winners showcased at global IOC events
Sol d’Oro – Southern Hemisphere






















2. Targeted International Contests

Southern-Hemisphere Specialists

Competition Strategic value
Sol d’Oro – Southern Hemisphere Rotates through SH host nations; widely recognised EU medal.
Mario Solinas Quality Award – SH IOC’s flagship; winners showcased at global events.
Armonia SH Olive Oil Championship Connects award oils with chef programmes.

Global Prestige Shows

Competition When & why
NYIOOC World Largest field; winners gain QR medal seals and global press.
Los Angeles International EVOO Competition Long pedigree; winners sampled at LA County Fair.
Athena IOOC Greek contest; strong EU buyer reach.
London IOOC, EVO IOOC Italy, TerraOlivo Detailed scoring and PR across Europe & the Mediterranean.

3. Choosing the Right Mix

Decision factor Guideline
Market goal Domestic focus? Pair AIOA with your state Royal. Export Focus? Add NYIOOC or Sol d’Oro SH.
Budget AUD $120–250 per domestic entry; USD $400–600 for top internationals.
Timing One show ≤ 3 months post-harvest (freshness) + another 6–9 months later (longevity).
Logistics Most shows require 3 × 500 ml dark-glass bottles couriered cold.
Feedback vs. marketing Need full sensory & chemistry? Choose AIOA, Perth, NYIOOC. Want medal kudos? LA and Sol d’Oro are ideal.

4. Pre-Entry Checklist (2 weeks out)

  1. Draw composite sample, filter if sediment present.
  2. Lab test FFA & PV.
  3. Bottle & label “Sample – Not for retail”.
  4. Complete online forms, print courier docs and pay entry fee.
  5. Email tracking to organisers; keep spare bottles for resends if required.

Bottom Line

Enter at least one domestic show for benchmarking and one Southern Hemisphere international for global comparison. Add a major world contest if you’re pursuing export markets — and use every medal, score sheet and media mention to refine quality and boost sales. Good Luck!

What Really Happens to Your Oil in an Air Fryer ~ The Surprising Results

COOKING WITH OLIVE OIL

What Really Happens to Your Oil in an Air Fryer When Cooking

RESEARCH:  As air frying technology gains popularity for its ability to produce crispy, flavorful food with less oil, the choice of frying oil becomes critical - not just for taste, but for health and oil stability. A recent peer-reviewed study published in European Food Research and Technology compared the performance of four commonly used oils - ghee, sunflower oil, sesame oil, and virgin olive oil - under both conventional and air frying conditions. The findings clearly demonstrate that virgin olive oil is the superior option, particularly when air frying is involved.

Ghee: Poor Oxidative Stability Despite Saturated Fat Content

Although ghee is often cited for its heat resistance due to its high saturated fat content (65.5%), the study revealed significant oxidative degradation under frying conditions. During conventional heating, ghee reached a peroxide value of 45.23 meq active O₂/kg, the highest among all samples. When heated in an air fryer, ghee still showed substantial oxidation, with a peroxide value of 28.39 meq active O₂/kg. Polar compound formation - associated with oil spoilage and reduced nutritional quality - was also elevated. Additionally, ghee demonstrated the lowest β-carotene extraction capacity during frying, even when carrots were added.

“The maximum peroxide value reached after the processes in the air fryer was found to be 28.39 meq active O₂/kg oil for heating of ghee” (Baskaya-Sezer, 2025, p12)

Sunflower Oil: High Polyunsaturates, High Risk

Sunflower oil showed a high degree of degradation, owing to its very high linoleic acid content (52.74%), which is particularly vulnerable to oxidation. Under conventional frying, peroxide values rose to 11.15 meq O₂/kg, and significant color darkening and nutrient loss occurred. Even under air frying, its performance was marginal, with β-carotene levels lower than olive oil and sesame oil.

“Sunflower oil had the highest polar compound contents for the fresh and the treated (heated and fried) samples” (Baskaya-Sezer, 2025, p.17)

Sesame Oil: Moderate Stability but Limited Nutritional Performance

Sesame oil benefited from inherent antioxidants like sesamol, which helped suppress oxidation to some extent. It performed better than ghee and sunflower oil in peroxide and polar compound formation, but it failed to match the nutrient retention of virgin olive oil.

“The reason why the polar compound in sunflower oil is high may result from their unsaturated fatty acid compositions... the low polar compound content of the sesame oil group might be the unsaponifiable substances responsible for high stability, such as sesamol” (Baskaya-Sezer, 2025, p. 17)

Virgin Olive Oil: Best Overall for Stability and Nutrition

Virgin olive oil showed exceptional resilience under both air and conventional frying, particularly:

  • Highest β-carotene content after air frying with food (5.81 mg/kg).
  • Lowest peroxide values among the tested oils under air frying (17.32 meq O₂/kg).
  • Low polar compound formation, indicating slower breakdown.
  • Better preservation of molecular structure according to FTIR analysis.
“The highest amount of β-carotene was extracted in virgin olive oil in the air-fryer... peroxide values were significantly lower than in conventional frying” (Baskaya-Sezer, 2025, p. 12)

Conclusion

The study clearly indicates that while ghee, sunflower oil, and sesame oil each have some redeeming qualities, their weaknesses show under frying conditions - especially with oxidative instability and limited nutrient retention - make them less ideal for air frying. Virgin olive oil consistently outperformed the alternatives, making it the most balanced choice for consumers prioritising health, quality, and performance in modern cooking.

Reference

Baskaya-Sezer, D. (2025). Assessing the degree to which conventional and air-frying methods alter the quality of sesame, ghee, sunflower, and virgin olive oil in the presence or absence of food. European Food Research and Technology. https://doi.org/10.1007/s00217-025-04776-0

Australian Olive Oil Market in 2025 a Small Producer with Global Force

Despite its modest scale in global olive oil production, Australia continues to play an increasingly strategic role in the global supply chain... thanks to its quality-driven focus and growing domestic appetite for premium extra virgin olive oil.
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Olive Oil Testing is Changing And What Growers Needs to Know

The International Olive Council (IOC) has recently updated its trade standard, which sets the world’s benchmark for olive oil quality. These standards are what laboratories and authorities use to decide if an oil is “extra virgin”, “virgin” or “lampante” and whether it can be sold in export markets. In June 2025, the European Union formally supported a series of major testing changes at the 121st IOC Council of Members meeting. These changes ..
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trade-standard-REV-14-Eng.pdf

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Secoiridoids Identified as Key to Improving Oxidative Stability and Extending Shelf Life o


Olive Oil Science Update

Secoiridoids Identified as Key to Improving Oxidative Stability and Extending Shelf Life of ‘Corbella’ Extra Virgin Olive Oil

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.








Figure 1.

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

  • 1,2, ORCID
  • 1  Polyphenol Research Group, Department of Nutrition, Food Science and Gastronomy, Catalonia Food Innovation Network (XIA), Faculty of Pharmacy and Food Sciences, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, 08028 Barcelona, Spain
  • 2  CIBER Physiopathology of Obesity and Nutrition (CIBEROBN), Instituto de Salud Carlos III, 28029 Madrid, Spain
  • 3  Institute of Agrifood Research and Technology (IRTA), Fruit Science Program, Olive Growing and Oil Technology Research Team, 43120 Constantí, Spain
Read the Full Study: https://doi.org/10.3390/antiox12091776

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.

Read More

About Olive Oil Processing Technologies

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