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15L Sansone Stainless Steel Olive Oil Storage Tank with Spigot

Delivery included Australia-wide
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15L Sansone Stainless Steel Olive Oil Storage Tank with Spigot

Delivery included Australia-wide

Food-Grade Stainless Steel Europa Welded Model for Liquid Storage

The Sansone 15L Stainless Steel Olive Oil Storage Tank provides medium-capacity, hygienic storage for olive oil and a range of liquid foods. Built from food-grade AISI 304 stainless steel, it offers durability, corrosion resistance and long-term safety for food applications.
Its welded Europa drum construction features smooth internal surfaces that minimise residue buildup, while the 130mm screw-top opening ensures easy filling, sealing and cleaning. A fitted ½-inch stainless steel spigot supports controlled dispensing for daily use. Weighing only 2.2 kg and equipped with reinforced side handles, this tank is portable, practical and suitable for kitchens, tasting rooms, boutique producers and home storage applications.

Uses – For

  • Olive oil storage
  • Wine, vinegar and beverage storage
  • Honey and syrup dispensing
  • Catering and food preparation
  • Small-batch liquid production

Technical Specifications

Specification Value
Capacity 15 Litres
Material AISI 304 Stainless Steel (18/10)
Model Sansone Europa Welded Drum
Opening 130 mm Screw-Top Lid
Tap Type ½-inch Stainless Steel Spigot
Weight 2.2 kg
Handles Reinforced Stainless Steel Side Handles

*All measurements are approximate and may vary slightly.

Why Choose This Product

This welded Europa model delivers secure and hygienic storage for olive oil and other liquids. The stainless steel body ensures long-term resistance to corrosion while preserving flavour and freshness. Its welded smooth interior is easy to maintain and limits bacterial risk. The fitted spigot allows clean, accurate dispensing, making it suitable for professional and home environments alike.

More Information




Frequently Asked Questions (FAQ)​


 
 
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

Assessing Alperujo Application for Soil Health – The Olive Centre

This article explores the direct use of alperujo - olive mill waste - as a soil amendment in olive groves. Backed by an 18-month study in Spain, it evaluates soil impact, carbon levels, and nutrient balance, highlighting the potential of this circular farming practice for small producers. Find out more about Olive Mill Waste.
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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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Harvest Wrap-up: Australian Olive Growers Face Lower Yields After Unseasonal Weather

Unpredictable weather has challenged Australia’s 2023 olive harvest. Extended cold and wet periods across key growing regions shortened ripening cycles and reduced yields, according to the Australian Olive Oil Association. Despite smaller volumes, oil quality remains exceptional, with producers adapting to global shortages and shifting export opportunities.
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Sansone Welded Fusti Tanks - Stainless Steel Containers for Olive Oil and Food Storage

OLIVE OIL STORAGE

Sansone Welded Fusti Tanks - Europa Model Stainless Steel Containers for Olive Oil Storage

 

Italian Precision, Certified Hygiene, And Long-Term Durability

The Sansone Welded Fusti Tanks represent one of the most trusted stainless steel container designs in the food industry. Manufactured in Italy by Sansone, these tanks are built according to the highest international standards for the preservation of food-grade liquids such as olive oil, wine, honey, and food-grade liquids.

Each unit is produced using 18/10 AISI 304 stainless steel and is NSF certified, ensuring unmatched reliability, purity, and corrosion resistance. Their seamless welded construction guarantees easy cleaning and prevents the accumulation of organic matter or bacterial colonies - a crucial feature for industries where hygiene is paramount.

Welded Drums - Food-Grade Stainless Steel 

Built with head-to-head welding technology, the Sansone welded drums are designed to achieve maximum cleanliness and strength. This advanced welding method eliminates internal joints, making the surface completely smooth, which allows for easy sanitation and total prevention of bacterial growth. 

These tanks are ideal for food processing, laboratory, and industrial applications that require hygiene compliant liquid handling. The seamless welded design also upholds that no residues or flavour transfer occur, maintaining the quality of your stored product. 

Each model undergoes strict testing to meet the most rigorous quality standards and is part of Sansone’s commitment to producing long-lasting stainless steel containers that meet professional and domestic needs alike.

  Technical Specifications - Welded Drums Europa Model  
Capacity (L) Weight (kg) Height (mm) Base (mm) Opening (mm) Tap Size
10 1.85 240 280 130 ½”
15 2.20 310 280 130 ½”
20 2.40 390 280 130 ½”
25 3.40 320 360 230 ½”
30 3.65 360 360 230 ½”
50 4.80 440 420 230 ½”
75 7.05 550 460 230 ½”
100 8.35 690 460 230 ½”

All models are equipped with a welded stainless-steel setup for a ½-inch tap, allowing safe and precise liquid dispensing. Each drum can also be paired with optional stainless steel or laminated stands, available in tall and short models or even with wheels for mobility. 

Features

  • Manufactured entirely from AISI 304 stainless steel (18/10 food-grade) 
  • Seamless welded body ensures superior hygiene and effortless cleaning 
  • Polished mirror finish both inside and outside 
  • NSF Certified, ensuring compliance with international food safety standards
  • Air valve system for smooth depressurisation and easier liquid release
  • Customisable options available, including steel tap types, metal stands, and NSF components (as a special order option)
  • Designed for olive oil storage, winemaking, honey production, and other liquid foods
The air valve feature enables controlled depressurisation, allowing for easy container opening even after prolonged use. These tanks are built for professionals who value dependability and craftsmanship in every detail. 

Optional Accessories - Special Order 

   

Sansone provides several high-quality accessories to enhance functionality and handling convenience:

  • Stainless steel tap with turning lever for precise dispensing
  • Tall or short metal support stands, available with or without wheels
  • New NSF stainless steel tap (½” US model) for enhanced flow control and hygiene (special order tap)
  • Custom configurations available upon request to suit specific production environments like honey gate or other specialty application.

Engineered for Excellence & Quality 

Each Sansone welded fusti is produced under ISO 9001:2000 certified quality control systems to ensure consistent performance and reliability. The use of premium-grade 18/10 stainless steel guarantees long life, even under demanding industrial use. 

Whether used in olive oil production by producers, wineries, or laboratories, these tanks provide the peace of mind that comes from Italian-made precision engineering, smooth cleaning surfaces, and safe, airtight liquid containment. 

Perfect for Olive Oil and Artisan Food Producers 

          

For olive oil producers, the Sansone Europa welded tanks provide the ideal environment for oil preservation, protecting against oxidation and contamination while maintaining taste and freshness. The tanks’ sleek finish and robust structure also make them suitable for front-of-house or retail presentation, where hygiene and visual quality are essential.

From boutique olive oil farms to food manufacturers, these stainless steel fusti tanks represent a long-term investment in quality, safety, and professionalism. 

Order Your Sansone Welded Fusti Tanks from The Olive Centre

If you’re ready to elevate your storage and preservation standards with Sansone stainless steel welded tanks, explore the full range at

https://theolivecentre.com/shop/stainless-steel-tanks-2l-to-99l 

As Australia’s leading distributor for Sansone products, The Olive Centre provides expert advice, local support, and fast delivery — helping you choose the perfect stainless steel fusti to suit your needs

Sansone Premium Stainless Steel Tanks Built for Global Best Storage Practices

PREMIUM STORAGE TECHNOLOGY

Sansone Premium Stainless Steel Tanks Built For Quality Preservation With Global Best Storage Practices

Preserving the integrity of high-quality foods and liquids - especially extra virgin olive oil (EVOO) - depends on two things: a sound understanding of correct storage parameters and the use of vessels engineered to uphold those conditions with absolute reliability. This is where Sansone, Italy’s premier stainless-steel tank manufacturer, stands far above conventional storage solutions. As global quality standards evolve, the industry has moved decisively away from breathable plastics & reactive metals. With increasing focus on purity, sustainability, and product shelf-life, food-grade stainless steel has become the internationally accepted gold standard for storing oils, beverages, ferments, honey, pharmaceuticals, and more. Within that space, Sansone’s range - distributed in Australia by The Olive Centre - has set the benchmark for durability, hygiene, and performance for over five decades.


Why Sansone Tanks Are the Ideal Match for Best-Practice Olive Oil Storage

International Olive Council (IOC) guidelines highlight the key threats to olive oil quality, i.e. oxygen, light, and heat, each of which accelerates oxidation and rancidity. Proper storage must therefore minimise air contact, prevent light exposure, and maintain stable, cool temperatures. 


Sansone’s engineering and material choices align perfectly with these requirements:

1. Oxygen Protection: Airtight Design & Minimised Headspace

The IOC highlights that once a container is opened, limiting headspace is essential to slow oxidation.

How Sansone supports this:

  • Hermetic seals on lids, clips, and o-rings prevent oxygen ingress.
  • Precision-machined threads on taps ensure no micro-air leaks.
  • Many models come in incremental sizes, enabling producers and consumers to select volumes matching 1 - 3 months’ usage - the exact timeframe recommended by the IOC.
  • Large containers allow for decanting into small stainless steel units, which the IOC recommends for preserving quality once larger cans are opened.
2. Light Protection: Stainless Steel as an Opaque Barrier

The IOC identifies light as the main threat to olive oil quality after oxygen.

Sansone’s advantage:

  • Full stainless-steel construction completely blocks UV and visible light.
  • Mirror-polished interiors resist residue buildup, ensuring no photoreactive particles remain on surfaces between batches.
3. Temperature Stability: Thermal Protection & Structural Integrity

The IOC recommends storing olive oil between 13 - 25°C, and notes that lower temperatures (even refrigeration) can slow oxidation.

Sansone excels in temperature resilience:

  • High-grade AISI 304 (18/10) or AISI 316 steel (optional) maintains structural integrity regardless of ambient fluctuations.
  • No warping, cracking, or polymer breakdown (common with plastic).
  • Suitable for cold storage without material fatigue or risk of flavour contamination.
4. Hygiene & Safety: The Foundation of Sansone’s Philosophy

The IOC emphasises cleanliness, inert materials, and contamination avoidance.

Sansone tanks surpass these needs through:

  • AISI 304 stainless steel for all food-contact surfaces; AISI 316 (optional) available where higher corrosion resistance is required (e.g., acidic ferments, saline solutions).
  • Mirror-polished interiors prevent residue, microbial growth, or flavour carryover.
  • Fully weld-sanitised or precision-seamed joins engineered for long-term purity.
  • NSF-certified taps available on select models.
Whether storing EVOO, honey, wine, ferments, kombucha, tinctures, cosmetics, or nutraceutical extracts, Sansone containers guarantee an inert environment that preserves product integrity.


5. Durability & Long-Term Value: Sustainability Meets Performance

Stainless steel is durable, corrosion-resistant, and 100% recyclable - maintaining its quality through multiple recycling loops. Sansone’s robust construction means a single tank can last decades, dramatically reducing lifecycle costs compared with plastics or coated metals. Their longevity also prevents product loss due to leaks, contamination, or light-induced degradation, making Sansone an economically and environmentally superior investment for producers of all scales.

Comparison Chart: Plastic vs Stainless Steel vs Glass Containers

Criteria Plastic Containers Stainless Steel Containers (e.g. Sansone) Glass Containers
Material Reactivity It can leach plasticisers over time, especially with acidic or fatty products. Completely inert; AISI 304/316 food-grade steel prevents reactions. Inert to most liquids but may interact with extreme pH.
Light Protection Allows light penetration unless opaque. 100% light-proof - ideal for olive oil and sensitive liquids. Transparent unless tinted; light accelerates oxidation.  Coloured glass can slow down light penetration.
Oxygen Protection / Seal Quality Moderate; lids may warp or expand, increasing oxygen exposure. Excellent - airtight seals and precision threads limit oxygen exposure. Good initially, but seals vary; headspace increases quickly once opened.
Durability Prone to warping, cracking, and UV degradation. Extremely durable - decades of use without deforming. Fragile; breaks or chips easily.
Temperature Resistance Sensitive to heat; may warp or release BPA-like compounds/plasticisers. Highly stable across temperature ranges, including refrigeration and warm environments. Stable but expands/contracts; risk of thermal shock.
Hygiene & Cleanability Scratches retain residues and microbes; absorbs odours. Mirror-polished surfaces prevent buildup; no odour retention; easy sanitation. Very hygienic but difficult to clean if narrow-necked.
Impact on Olive Oil Quality Can accelerate oxidation; not recommended by IOC for long-term storage. Ideal - protects from light, heat, and oxygen; aligned with IOC guidelines. Good if dark/tinted and stored cool, but still sensitive to light exposure.
Sustainability Limited recyclability; degrades in quality each cycle. 100% recyclable without quality loss; extremely long lifespan. Highly recyclable but higher breakage rate.
Weight Lightweight. Moderately heavy (depending on tank size). Heavy and cumbersome, especially in larger volumes.
Cost (Upfront) Low Higher initial investment Moderate cost
Cost (Lifecycle) High - due to frequent replacement and product spoilage risk. Low - one tank often lasts decades; prevents losses from contamination or oxidation. Moderate - replacement due to breakage or seal failure.
Suitability for Industrial Use Poor - short lifespan and limited hygienic control. Excellent - used in olive oil production, wineries, pharmaceuticals, honey, and beverage industries. Limited - weight and fragility restrict large-volume use.
Suitability for Long-Term Food Storage Not recommended. Excellent - best long-term solution for oils, ferments, beverages, and extracts. Acceptable for short-to-medium term if protected from light.

    Table. Comparison of Plastic, Stainless Steel, and Glass Containers for long-term storage of food and liquids.

6. Functional Design That Enhances Workflow

Across the entire Sansone range - from 3 L benchtop units to 10,000 L industrial vats - each model is tailored for real-world handling:

  • Ergonomic welded handles positioned for safe lifting.
  • Optional wheeled frames for mobile production setups.
  • Sight-glass compatibility for measuring levels without opening the tank.
  • Clip-on lids for quick access in high-turnover operations.
  • Reinforced bottoms for stacking stability and secure placement.
  • Wide openings for easy filling and cleaning.

These design elements reduce labour time, improve occupational safety, and streamline production lines.

Industry Applications Beyond Olive Oil

Thanks to their inertness and long service life, Sansone tanks have become essential across multiple industries:

  • Olive oil production - Protecting phenolics, preventing oxidation, supporting decanting and clarification
  • Honey processing - Avoiding chemical leaching and contamination
  • Winemaking and craft beverages - Fermentation, ageing, settling
  • Ferments & cultures - Kombucha, kefir, vinegars, medicinal herbal tonics
  • Cosmetic and pharmaceutical storage - Where purity and cleanliness are paramount
  • Water storage - Hygienic potable water holding in agricultural or industrial environments - (special order tank type)

Why The Olive Centre Partners With Sansone

As Australia’s leading supplier of olive and food-processing equipment, The Olive Centre selects only products with proven excellence, traceability, and long-term reliability.

The partnership with Sansone ensures Australian producers - from boutique growers to large commercial processors - gain access to:

  • Local stock and fast dispatch
  • Technical advice on selecting the ideal tank
  • Integration assistance for bottling lines, decanting setups, and hygienic storage
  • After-sales support backed by decades of industry experience

Conclusion - Best Storage Practice With Best-in-Class Manufacturing

When global storage guidelines emphasise controlling light, oxygen, and temperature to protect olive oil and other sensitive liquids, Sansone’s stainless steel tanks don’t just meet these parameters - they optimise them. Their precision engineering, food-safe materials, airtight design, and unmatched durability align perfectly with IOC recommendations, giving producers complete confidence that every drop remains as fresh, pure, and vibrant as the day it was created.

Sansone Stainless Steel Silos Up to 5,000L

FEATURED STORAGE SOLUTION

Sansone Stainless Steel Silos Up to 5,000L

Storage Silos with Conical Bottom and Fixed Capacity Setup

In the world of modern food preservation and processing, few names embody the standards of quality, precision, and hygiene quite like Sansone Inox. Known globally for its mastery in stainless-steel engineering, Sansone continues to lead the industry in food-grade containment technology. Among its most sought-after innovations are its stainless steel silos, designed to meet the demanding needs of producers who value product purity, easy maintenance, and long-term durability.

Now available in Australia through The Olive Centre, Sansone’s Heavy-Duty Silos with Conical Base and Easy Discharge and the Variable Capacity Silos (Sempre Pieno) represent the highest standard in food-safe stainless storage. Built entirely from AISI 304–316L stainless steel, these silos are purpose-built to safeguard liquids like olive oil, wine, honey, vinegar, and other food-grade materials while maintaining their integrity over time.

Precision Italian Design for Maximum Hygiene

Each Sansone silo tank is manufactured in Italy under the company’s ISO 9001:2000 quality control standards. The design focus is simple but delivers absolute cleanliness and complete drainage.

The conical base ensures total discharge of stored contents, preventing residues and eliminating the risk of contamination. Smooth, mirror-polished interiors allow effortless cleaning, while “Polished” or “marble” external finishes offer durability and aesthetic refinement.

Sansone silo tanks are particularly suited for olive oil mills, cooperatives, and cellar doors, where the highest level of product protection is required. The elliptical or round inspection door, double-valve nitrogen system (for fixed capacity type), and stainless steel sampling tap provide users with complete control of the stored product from top to bottom.

Storage Silos with Conical Base and Easy Discharge

Sansone’s Storage Silos with Conical Base and Easy Discharge are designed for fixed installations that demand both hygiene and efficiency. Built from AISI 304 - 316L stainless steel, these silos are ideal for the hygienic storage of liquid foods in environments where contamination-free handling is critical. Each model features a fully welded conical base that ensures total emptying of the tank and minimises product in contact with sediment. The upper cover includes a nitrogen inlet valve, allowing an inert atmosphere for long-term storage without oxidation - especially valuable for olive oil.

The silos are fitted with elliptical front doors, sight gauges, and total/partial discharge valves, making maintenance and inspection straightforward. Every unit rests on reinforced stainless steel legs for stability, ensuring long-lasting service under continuous use.

TABLE 001: STORAGE SILOS – FIXED CAPACITY (CONICAL BASE)

Capacity (L) Height (mm) Base (mm) Opening (mm) Total Height (mm)
1,000 1,500 950 950 2,300
1,500 1,500 1,100 1,100 2,600
2,000 1,500 1,270 1,270 2,300
2,500 2,000 1,270 1,270 2,800
3,000 2,000 1,430 1,430 2,800
5,000 2,500 1,600 1,600 3,400

Technical specifications sourced from Sansone Stainless Steel Silos documentation. Conical-base silos ensure total drainage and contamination-free storage for food-grade liquids.

These models are ideal for food processing, laboratory, and industrial settings. The seamless conical design ensures total evacuation of liquids while maintaining a contamination-free environment. Each silo undergoes rigorous testing to meet the most demanding quality standards, including leak-proof inspections and pressure-resistance validation.

Optional features include:

  • CIP (Clean-In-Place) washing system
  • Stainless steel sight gauge with double-glass protection
  • Safety double-effect valve
  • Elliptical manhole covers for easy entry and inspection

Silos Variable Capacity with Conical Bottom (Sempre Pieno)

For producers who need flexible capacity management, Sansone’s Fixed Capacity Silos - also known as Silos Sempre Pieno - provide a reliable “always full” system that prevents oxidation and product spoilage. 

Each tank features a floating stainless-steel lid that adjusts to the liquid level, ensuring no air is trapped between the product and cover. Combined with a conical base, the design facilitates total discharge and makes cleaning fast and efficient.

Manufactured from AISI 304 stainless steel, these silos are the benchmark for wineries and olive mills where maintaining product quality is crucial during storage or decanting. Optional accessories include a level indicator rod, floating arm, and adjustable support legs to guarantee perfect levelling.

TABLE 002: VARIABLE CAPACITY SILOS – CONICAL BOTTOM

Capacity (L) Height (mm) Base (mm) Opening (mm) Total Height (mm)
300 940 640 640 1,340
400 1,020 700 700 1,420
500 1,170 740 740 1,570
750 1,480 800 800 1,880
1,000 1,480 930 930 1,880
1,500 1,500 1,100 1,100 2,300
2,000 1,500 1,270 1,270 2,300
2,500 2,000 1,270 1,270 2,500
3,000 2,000 1,430 1,430 2,500
5,000 2,500 1,600 1,600 3,100

Data sourced from the Sansone Stainless Steel Silos PDF (Variable Capacity Series). Floating-lid Sempre Pieno design ensures oxidation-free storage and total discharge.

Each unit can be equipped with steel air floating lids, anti-alcohol chambers, and stainless pump groups with double valves. From small-scale honey producers to major wineries, these variable-capacity silos provide safe, stable, and efficient storage control.

Optional Accessories for Storage Silos with Conical Base and Easy Discharge

To complement the Sansone Storage Silos with Conical Base and Easy Discharge, a selection of optional accessories is available to enhance performance, hygiene, and adaptability in food production. These Italian-engineered accessories are constructed from the same AISI 304–316L stainless steel as the silos, ensuring seamless integration and durability under continuous use.

Typical accessories include:

  • Partial and total discharge valves with 1″ clamp fittings
  • Sample tap and nitrogen security double-effect valve
  • Top manhole with nitrogen predisposition
  • Elliptical front access door for 2,500 L models and above
  • Double-level sight gauge for accurate liquid monitoring
  • Wheeled or fixed support stands for mobility
  • Stainless taps for bottling and controlled outflow
Each component ensures full compatibility with The Olive Centre’s bottling, filtration, and cleaning systems.

Optional Accessories for Variable Capacity Silos (Sempre Pieno)

The Variable Capacity Silos (Sempre Pieno) can be upgraded with a wide array of optional accessories designed to provide maximum flexibility for wineries, olive oil mills, and honey producers. These fittings optimise storage management, allowing precise level control, air exclusion, and convenient product transfer.

Common optional features include:

  • Floating stainless steel lids for air-free storage
  • Inner tubes for inert sealing
  • Stainless steel pump group with double-effect valve
  • Level gauge with single or dual valves
  • Manual sample taps for wine and oil
  • Partial and total clamp discharge fittings
  • Adjustable steel stands or mobile frames with wheels
Optional kits maintain full food-grade certification and can be ordered as factory installations or separate upgrades.
       

Heavy-Duty Silo Tanks for the Future

Every Sansone silo is a result of over 40 years of Italian innovation and craftsmanship. The company’s mission remains unchanged - to offer containers that protect both product quality and the planet.

With 100% recyclable stainless steel and exceptional longevity, Sansone silos not only reduce environmental impact but also deliver significant long-term value for producers. Through The Olive Centre, Australian customers can access the full range, local after-sales support, and expert advice on installation, maintenance, and compliance.

Whether you’re preserving the finest extra virgin olive oil or fermenting honey wine, Sansone’s silos deliver unmatched quality and reliability that will stand the test of time.

Comparing Olive Oil Packaging Options: Plastic, Glass, Metal, Bag-in-Box and Bag-on-Valve

MARKET INSIGHT: EVOO PACKAGING OPTIONS

Comparing Olive Oil Packaging Options: Plastic, Glass, Metal, Bag-in-Box and Bag-on-Valve

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.
Best for: High-turnover oils sold quickly and stored cool.

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.
While formal olive oil-specific studies are limited, aerosol and BOV literature show extremely low oxygen ingress, making it ideal for sensitive oils.

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.


Compact comparison showing light and oxygen protection levels across packaging types.

Packaging Type Light Protection Oxygen Protection Machinery Required Recyclability (Australia) Cost Consumer Acceptance Best Use Case
Cans (lined)
★★★★★
★★★★☆
Easy High Medium High Bulk, premium, foodservice
Bag-in-Box
★★★★★
★★★★★
Specialised Low (soft plastics) High (at scale) Medium–Low Long shelf life, export
Coloured Glass
★★★☆☆
★★★★★
Easy High Higher Very High Retail premium
Clear Glass
★☆☆☆☆
★★★★★
Easy High Higher High Fast turnover only
PET Plastic
★☆☆☆☆
★★☆☆☆
Easy Moderate Low Medium Value lines, short shelf life
Bag-on-Valve (BOV)
★★★★★
★★★★★
Moderate Low–Moderate Higher Medium–High Premium spray oils             

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.)

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Extra Virgin Olive Oil: A Comprehensive Guide for Australian Consumers

CONSUMER EDUCATION

Extra Virgin Olive Oil: A Comprehensive Guide for Australian Consumers

Extra Virgin Olive Oil (EVOO) is often hailed as a “liquid gold” in kitchens around the world – a term famously used by the ancient Greek poet Homer. For Australians, EVOO is more than just an ingredient; it’s a heart-healthy cooking staple and a link to centuries of Mediterranean tradition. This guide will explain exactly what EVOO is and how it differs from other olive oils, how it’s produced (from grove to bottle), its science-backed health benefits, and the many ways you can use it – both in your cooking and beyond. Along the way, we’ll share some interesting facts that highlight why this oil has been prized since antiquity. Let’s dive in! 

What Is Extra Virgin Olive Oil (EVOO)?

Extra Virgin Olive Oil is the highest grade of olive oil, essentially the fresh “juice” of the olive fruit. It is obtained purely by mechanical means (crushing and pressing/centrifuging olives) without any chemicals or excessive heat. To qualify as EVOO, the oil must meet strict standards: free acidity of ≤0.8% (a measure of oleic acid) and no sensory defects in taste or aroma. In other words, a true EVOO tastes and smells fresh and pleasant (often fruity, grassy, or peppery) and is very low in free fatty acids. This minimal processing also means EVOO retains more of the natural antioxidants, vitamin E and plant phytosterols from the olives.

By contrast, other grades of olive oil are lower in quality or more processed: 

  • Virgin Olive Oil (VOO): Also made by mechanical means with no chemicals, but comes from riper or lower-quality olives. It can have up to 2.0% acidity and slight taste defects, making it a lower grade than EVOO. Virgin olive oil is less common on supermarket shelves, as most high-quality production is sold as EVOO. 
  • “Olive Oil” or “Pure/Light” Olive Oil: These commonly labelled supermarket oils are typically blends of refined olive oil and a bit of virgin oil. Refined olive oil starts as lampante (lamp oil) grade – oil from defective or over-ripe olives – which is then put through industrial refining (using methods like filtering, deodorising, high-heat treatment) to remove impurities and off-flavours. The result is a neutral-tasting oil with very low acidity, which is then mixed with a small amount of virgin olive oil to give it some olive flavour. These oils lack the rich flavour and many of the antioxidants of EVOO because refining strips away most polyphenols and nutrients. Note: Terms like “Pure,” “Light,” or “Extra Light” olive oil are marketing terms for refined oils – not lower-calorie oils. In fact, Australian standards don’t permit “Extra Light” on labels because it can mislead consumers; “light” just refers to lighter flavour, not less fat or calories.
  • Olive-Pomace Oil: After the first pressing, the leftover olive pulp (pomace) still contains some oil. Lower-grade producers use solvents to extract this last bit, then refine it. The result, “olive pomace oil,” is an even more processed product used in some commercial frying or food manufacturing. It’s not allowed to be called olive oil under Australian standards, and it lacks the health attributes of EVOO.

In summary, EVOO stands apart from other olive oils because it’s unrefined, of top sensory quality, and packed with natural compounds. If you drizzle a good EVOO on a salad or taste it on a spoon, you’ll notice a bright, complex flavour – something you won’t get from the flat, one-note taste of refined “olive oil” blends. 

How Extra Virgin Olive Oil Is Produced 



EVOO’s journey from tree to bottle is a fascinating combination of ancient tradition and modern food science. It all starts in the olive groves. Olives destined for high-quality EVOO are often hand-picked or gently shaken off trees (modern farms may use mechanical harvesters that vibrate the trunks or use catching frames). The timing of harvest is crucial: early in the season, when olives are green to purplish, they yield less oil, but it’s very rich in flavour and antioxidants; later harvest (ripe black olives) yields more oil but with mellower taste. Many premium Australian producers, much like those in the Mediterranean, opt for early harvest to maximise quality.

Once picked, speed is key – olives are quickly transported to the mill, because freshly harvested olives start to oxidise and ferment if they sit too long. Ideally, olives are pressed within 24 hours of harvest to prevent quality loss. At the mill, the olives are washed to remove leaves and dust, then crushed (pits and all) by either traditional stone mills or modern steel crushers. This creates an olive paste, which is then gently malaxed (slowly churned) for 20–45 minutes. Malaxation allows tiny oil droplets to coalesce, but it’s done under strict temperature control – this is where the term “cold-pressed” or “cold extraction” comes in. To qualify as cold-pressed, no heat above 27 °C is applied during extraction. Keeping the paste cool preserves aromatic compounds and nutrients; higher temperatures could extract a bit more oil, but at the cost of flavour and antioxidants. Australian and European producers alike adhere to this, as heat can reduce EVOO’s polyphenols and vitamin E (and increase oxidation)



A Roman-era olive oil press in Capernaum, Israel. Ancient presses used large millstones to crush olives, and the oil was separated by gravity. Today, modern cold-pressing uses centrifuge extractors, but the goal remains the same – to physically squeeze oil from olives without chemicals or high heat, preserving quality. (photograph of a Roman-era olive mill in Capernaum)   


After malaxation, the paste is pressed or, more commonly, centrifuged. Modern mills use a decanter centrifuge, which rapidly spins the olive paste to separate oil from water and olive solids. The result is fresh olive oil (plus some vegetable water). The oil may then be filtered or simply left to settle so that tiny particles and moisture drop out over time. Some artisan oils are unfiltered, yielding a cloudy appearance, but most commercial EVOOs are filtered for clarity and stability. Finally, the oil is stored in stainless steel tanks (ideally with minimal air exposure) and later bottled. 

Throughout production, maintaining quality is paramount. At no point are solvents or refining used – EVOO is purely a natural juice. This careful process explains why EVOO is more expensive than generic cooking oil: it takes a lot of olives and care to produce. In fact, it typically takes around 4 to 6 kilograms of olives to cold-extract just 1 litre of EVOO (for some early harvest oils, even more). That represents roughly 8000–10,000 individual olives in each litre of premium oil! Such figures help us appreciate the effort and agricultural value inside each bottle of EVOO.

Australian EVOO note: Australia may be far from the Mediterranean, but it has a burgeoning olive oil industry of its own. Olives were first brought to Australia in the 1800s, and the industry remained small until a boom in the late 20th century. The Australian olive industry is over 150 years old, but it has expanded rapidly across all mainland states in recent decades. Today, Australia produces high-quality EVOOs, particularly in regions with Mediterranean-like climates (such as parts of South Australia, Victoria, and Western Australia). Aussie EVOOs often win awards for their robust flavours and purity, thanks to modern farming and milling techniques. So when you shop, know that some EVOO on the shelf – in addition to imports from Italy, Spain, Greece, etc. – is grown and pressed right here in Australia. 

Proven Health Benefits of EVOO 







Extra Virgin Olive Oil isn’t just a tasty fat – it’s exceptionally good for you. Its health benefits are backed by a wealth of scientific research and have even been recognised by international health authorities. Here are some of the top evidence-based benefits:

  • Heart Health & Cholesterol: Replacing saturated fats (like butter or ghee) with EVOO can significantly improve your blood lipid profile. EVOO is high in monounsaturated fat (oleic acid), which is heart-friendly, but beyond that, it’s packed with bioactive compounds like polyphenols. Studies show that regular consumption of EVOO can lower LDL “bad” cholesterol levels while raising HDL “good” cholesterol. Even a relatively small daily intake (for example, 15–20 mL, about a tablespoon) has measurable benefits on cholesterol. The Australian Heart Foundation also recommends olive oil and other unsaturated fats as part of a heart-healthy diet, noting they can improve cholesterol levels and reduce blood pressure when used in place of saturated fats. In fact, populations adhering to a Mediterranean diet rich in EVOO have lower rates of heart disease. One long-term study found that people who used just half a tablespoon or more of olive oil daily had a 19% lower risk of heart disease death compared to those who ate little to none.
  • Lower Blood Pressure: High blood pressure is a risk factor for cardiovascular disease, but EVOO may help keep it in check. Clinical trials have shown diets enriched with EVOO lead to significant reductions in both systolic and diastolic blood pressure over time. Polyphenols in EVOO are thought to improve blood vessel function (endothelial function), helping arteries relax and dilate, which lowers pressure. This blood-pressure-lowering effect is another reason EVOO-based diets (like the Mediterranean diet) are protective for the heart. 
  • Anti-Inflammatory and Antioxidant Effects: Chronic inflammation is at the root of many diseases (heart disease, cancers, arthritis, etc.). EVOO has natural anti-inflammatory compounds. A famous example is oleocanthal, a polyphenol in fresh EVOO that actually mimics ibuprofen! Oleocanthal has a similar mechanism – it can inhibit COX enzymes, which are linked to inflammation and pain, and it’s responsible for the peppery “throat sting” high-quality EVOO often gives. (That little cough you might get from a robust EVOO is literally a sign of its potency; it’s the oleocanthal at work, and indeed it’s been likened to a small dose of anti-inflammatory medicine .) Additionally, EVOO’s plethora of polyphenols (like hydroxytyrosol, oleuropein, etc.) function as antioxidants, protecting your cells and blood lipids from oxidative stress. Research has shown that EVOO-rich diets reduce markers of inflammation in the body. For example, consuming EVOO can lower levels of inflammatory cytokines and oxidation of LDL cholesterol (oxidised LDL is particularly harmful for arteries). In simple terms, EVOO helps “cool down” inflammation and prevents oxidative damage internally, which is a big win for long-term health. 
  • Diabetes and Metabolic Health: EVOO may improve blood sugar control and insulin sensitivity. It’s a key component of the Mediterranean diet, which has been shown to lower the risk of developing type 2 diabetes. For those with diabetes, adding EVOO can help reduce blood glucose spikes and improve HbA1c (a measure of long-term glucose control). One Australian study even found that incorporating EVOO in the diet significantly improved HbA1c levels in people with type 2 diabetes (from 7.1% to 6.8%) and was associated with a 55% relative risk reduction in developing diabetes in a high-risk group. 
  • Other Potential Benefits: Research (mostly observational and some clinical) suggests EVOO consumption is linked with lower incidence of certain cancers, better cognitive function (potentially reducing risk of neurodegenerative diseases like Alzheimer’s), and even improved mood and lower depression rates. While these areas are still being studied, the general finding is that diets rich in EVOO correlate with longer life and lower risk of many chronic diseases. In fact, olive oil consumers in a large study had lower overall mortality (death from all causes) than non-consumers – an impressive testament to how protective EVOO can be as part of a healthy lifestyle.
It’s important to note that many of the benefits above are most pronounced with Extra Virgin (unrefined) olive oil, not the cheaper refined olive oils. The polyphenols and vitamin E that make EVOO so special are largely missing in “pure” or refined olive oils. For example, the U.S. FDA and European Food Safety Authority have acknowledged that consuming polyphenol-rich olive oil (at least 20 g providing ≥5 mg of polyphenols) can protect LDL cholesterol from oxidative damage – but you need genuine EVOO to get those polyphenols. 

Lastly, remember that EVOO is a fat and thus calorie-dense, so use it in place of other fats rather than simply adding on (to balance overall energy intake). But as fats go, EVOO is about the best you can choose for your health. It’s no surprise the Australian Dietary Guidelines and Heart Foundation include olive oil as a core part of a healthy eating pattern, encouraging people to swap butter and animal fats for olive or other plant oils. EVOO isn’t a miracle cure-all, but it is a potent, natural contributor to wellness – and a delicious one at that! 

Culinary Uses: Cooking, Dressing, and Beyond




One of the beauties of EVOO is its culinary versatility. You can use it raw, you can cook with it, you can even bake with it. Here are some popular ways to integrate EVOO into your daily diet, along with tips particularly suited for Australian kitchens: 

  • Salad Dressings and Dips: Perhaps the simplest use – whisk EVOO with vinegar or lemon juice for a quick vinaigrette, or drizzle it straight on greens. A classic combo is EVOO with balsamic vinegar. In Australia, a popular appetiser is fresh, crusty bread dipped in EVOO with dukkah (a spiced nut/seed mix) – a delicious, healthy alternative to butter on bread. You can also drizzle EVOO atop dips like hummus or Greek yogurt tzatziki for extra richness.
  • Cooking (Sautéing, Roasting, Frying): There is a persistent myth that you “can’t cook with extra virgin olive oil” – that it has a low smoke point or will burn. In reality, good EVOO has a moderate to high smoke point, around 190–210   °C (375–410   °F), which is sufficient for most stovetop cooking and oven baking. The average pan sauté is around 120– 150 °C, and deep-frying is ~180 °C, all within EVOO’s range. Extra virgin olive oil’s smoke point varies with quality (lower acidity oils have a higher smoke point), but many EVOOs won’t smoke until over 200 °C. More importantly, EVOO is very stable under heat due to its high antioxidant content and predominantly monounsaturated profile. Studies have shown EVOO to be one of the most stable oils for cooking, producing fewer harmful oxidation products compared to refined seed oils. So feel confident using it to sauté vegetables, stir-fry, pan-sear meats, or roast veggies. For example, toss your pumpkin, potatoes or sweet potatoes in olive oil and rosemary and roast them – they’ll come out golden and flavorful. (Tip: because EVOO is flavorful, its taste will be noticeable in baking; that’s lovely in an olive oil cake or when roasting tomatoes, but for delicate baked goods like scones, you might use a lighter-tasting refined olive oil or half butter/half EVOO.) 




  • Grilling and Marinades: Olive oil is a key ingredient in marinades for meats, fish, or tofu. It helps carry flavours of herbs and spices, and also moistens/protects foods during grilling. Australian barbeques can get an EVOO upgrade: marinate your prawns or chicken in olive oil, garlic, lemon, and herbs before throwing them on the BBQ. Or brush veggies like eggplant and zucchini with EVOO so they grill without sticking and take on delicious char. A drizzle of fresh EVOO after grilling (on steak, fish or even pizza) can also boost flavour – this is called “finishing” a dish with olive oil. 




  • Baking and Spreads: As Aussies look for healthier baking fats, EVOO is a great substitute for butter or margarine in many recipes. You can bake moist olive oil cakes (commonly lemon or orange-scented – a Mediterranean favourite), use EVOO in banana bread, or make pastry crusts with olive oil. Extra virgin oil will impart a slight olive fruit aroma to baked goods, which can be wonderful. Also try olive oil spread: simply mix EVOO with softened butter and a pinch of sea salt, then chill – it creates a creamy spread that has less saturated fat than butter alone. You can even drizzle EVOO on toast with Vegemite or avocado (many Aussies already enjoy avocado toast; adding a splash of good EVOO takes it to the next level of yum and nutrition).




  • Soups and Pasta: In Mediterranean cooking, it’s common to finish soups or stews with a swirl of EVOO just before serving, to add richness and aroma. Try it with pumpkin soup or minestrone. For pasta, instead of heavy creamy sauces, a simple aglio e olio (garlic and olive oil) dressing is delicious – gently fry sliced garlic in EVOO, toss with spaghetti and chilli flakes. Or drizzle EVOO over cooked pasta and grilled vegetables. Basically, think of EVOO as both an ingredient and a condiment – a few drops on top of a dish right before eating can amplify flavour.



  • Storing and Using: Keep your EVOO in a cool, dark place (pantry, not next to the stove) to maintain its quality, as light and heat can degrade it over time. Use it generously but also while it’s fresh – olive oil is best within 1–2 years of harvest (check bottle for harvest or best-by date). Rancid oil loses health benefits and tastes off, so it’s better to buy smaller bottles more frequently than a giant tin that sits for years. Fortunately, Australians are consuming more olive oil than ever – on average around 2 kg per person per year – so your bottle might not last too long anyway! 


Drizzling extra virgin olive oil over a salad of avocado, tomato, and greens. Incorporating EVOO into daily meals can be as simple as using it to dress salads, dip bread, or finish cooked dishes – adding both flavor and healthy fats to the Australian diet.

 

Quick recipe ideas:

  • Breakfast: Sauté mushrooms and spinach in EVOO and serve on wholegrain toast (instead of using butter). Or drizzle olive oil over smashed avocado and feta on toast, with a squeeze of lemon – a nutritious twist on avocado toast.
  • Salad upgrade: Toss roasted beetroot and pumpkin with rocket (arugula), add walnuts and goat cheese, and dress with EVOO + balsamic vinegar. The olive oil helps absorb fat-soluble vitamins from the veggies and makes the salad more satisfying.
  • Marinade: Mix EVOO with Aussie native herbs or lemon myrtle, add garlic and pepper, and marinate fish fillets for 30 minutes before grilling – a heart-healthy dinner. 
  • Oven fries: Cut sweet potatoes into wedges, toss in EVOO, salt, pepper, and paprika. Bake until crispy. You’ll get tasty “chips” without deep frying, and the olive oil aids in browning and adds antioxidants. 
  • Dessert: Try baking an orange and almond olive oil cake. The EVOO gives a moist crumb and a fruity aroma that pairs beautifully with citrus. Search for “Mediterranean olive oil cake” – you’ll find it’s a beloved recipe. 
In all these cases, EVOO isn’t just a passive oil – it actively enhances flavour. Its unique taste can range from buttery to grassy to peppery, depending on the olive variety and harvest. Explore Australian-produced EVOOs too; some are made from single olive cultivars (like Picual or Frantoio) and have distinct tasting notes. Much like wine tasting, you can even do olive oil tastings to appreciate the differences (yes, olive oil sommeliers are a thing!).

Beyond the Kitchen: Non-Culinary Uses for Olive Oil 

Olive oil’s usefulness goes far beyond food. Throughout history, olive oil has been used in daily life in myriad ways – and many of these uses are still relevant or just plain handy today. Here are some nonculinary applications of olive oil: 




  • Skin Moisturiser and Cleanser: Olive oil can work wonders as a natural beauty product. It’s a common ingredient in soaps, lotions, and DIY skincare. You can use a few drops of EVOO as a moisturiser for dry skin or hands, rub it into dry cuticles to nourish nails, or even apply it to chapped lips instead of lip balm. Olive oil is rich in vitamin E and antioxidants, which may help soothe inflammation. (Tip: For a simple exfoliating body scrub, combine olive oil with sugar – it will leave your skin soft .) In fact, the famous Castile soap from Spain is traditionally made from olive oil. Many artisan soap makers and natural cosmetic brands still prize olive oil for its gentle, hypoallergenic properties.




  • Hair Care: If you have dry or frizzy hair, olive oil can come to the rescue. Warm a few tablespoons and use it as a deep conditioning mask – massage into your scalp and hair, leave for 15-30 minutes (you can cover with a shower cap), then shampoo out. It helps add shine and reduce split ends. Just a drop rubbed between your palms can also tame frizz and protect hair ends from damage. Some people also swear by olive oil to treat dandruff or dry scalp, as it has a soothing effect. 




  • Makeup Remover: Olive oil can gently dissolve makeup, including stubborn mascara or theatre makeup. Apply a small amount to a cotton ball and wipe – it will remove makeup while moisturising your skin. Afterwards, wash your face with a normal cleanser to remove the oily residue. This is an inexpensive, natural alternative to commercial makeup removers (just avoid getting it directly in your eyes). 
  • Shaving and Personal Care: Out of shaving cream? Olive oil can act as a shaving lubricant – smooth a thin layer on your skin and shave as usual. It reduces razor burn and leaves skin hydrated. It’s also sometimes used as a massage oil base; mix a bit of olive oil with a few drops of an essential oil (like lavender or peppermint), and you have a lovely massage oil with aromatherapy benefits.



  • Household Uses: Olive oil’s utility extends to the home as well. Have a squeaky door hinge? A tiny drop of olive oil can lubricate it. Need to condition a wooden cutting board or wooden utensils? Food-grade oils like olive oil can be used to season wood (though mineral oil is more commonly recommended since it doesn’t go rancid as quickly). For a quick fix on dried-out wood furniture, you can mix olive oil with a bit of lemon juice and use it as a natural furniture polish – it can restore lustre to wood surfaces. Olive oil can also help remove sticky label glue. Or get gum out of hair by dissolving the stickiness – just be sure to wash the area with soap afterwards.




  • Lamps and Candles: Going truly old-school, olive oil was the lamp fuel of the ancient world. In a pinch, you can actually burn olive oil in certain oil lamps as it’s relatively stable and has a high flash point. Olive oil candles (usually a wick in a container of olive oil) are a DIY project some people use for a cozy, slow-burning light source that doesn’t emit the chemicals that petroleum-based candles might. Fun fact: ancient Mediterranean peoples, including Egyptians and Romans, routinely used olive oil lamps for lighting – it was considered a clean and precious fuel.




  • Historical self-care: The concept of using olive oil for skin and body care isn’t new. The Ancient Greeks and Romans used olive oil like a soap – they would smear it on their bodies and then scrape it off with a strigil (a blunt metal scraper), effectively removing dirt and dead skin. They found that it both cleansed and moisturised the skin. Olive oil was also infused with herbs or perfumes for use as a body oil or hair tonic in many cultures.

As you can see, a bottle of olive oil in the cupboard can double as a mini home remedy kit! One caveat: for non-food uses, you don’t necessarily need to use your finest extra virgin oil – a basic grade or older bottle that you don’t want to cook with can find a second life polishing your coffee table or deep-conditioning your hair. Food-grade olive oil for beauty and home use means you’re avoiding the petrochemicals found in some commercial products, which is a win for those with sensitive skin or who prefer eco-friendly options. 

Interesting Facts and Trivia About Olive Oil 

To round out our EVOO guide, here are some fun facts and bits of trivia that make olive oil even more fascinating:

  • Ancient Prestige: Olive oil has been treasured since antiquity. Besides being “liquid gold” to Homer, it was so valued that in ancient Olympic Games, winners were crowned with olive wreaths, and often awarded amphorae (jars) of top-grade olive oil – a highly prized reward. (In the 2004 Athens Olympic Games, organisers even used branches from a 2,000+ year-old olive tree in Crete to make victor’s wreaths, connecting modern athletes with ancient tradition !)
  • Etymology: The very word “oil” has its roots in olive oil. It comes from Latin oleum, which in turn came from the Greek elaion, meaning olive oil. That’s because for Greeks and Romans, “oil” by default meant olive oil – it was the primary oil they knew. Many Romance languages still reflect this (e.g., olio in Italian means oil, implicitly olive oil). The word “olive” itself traces back to Greek elaia. So when you say “oil,” you’re linguistically invoking olives! 
  • Olive Trees Live for Millennia: Olive trees are amazingly long-lived. They grow gnarled and hollow with age but can survive for many centuries and continue to bear fruit. One famous example is the Olive Tree of Vouves in Crete, Greece, which is estimated to be at least 2,000 years old – and possibly over 3,000 or 4,000 years old, according to some scientists. Incredibly, that tree is still producing olives today! Throughout the Mediterranean, there are numerous “millennial” olive trees. In Croatia, Spain, Italy, and the Middle East, you can encounter trees that were planted around the time of the Roman Empire or even earlier. Talk about resilience! (However, note that exact dating is tough; some recent studies suggest many aren’t quite as old as legend says, but certainly hundreds of years old at least.) Regardless, olive trees symbolise peace and longevity – qualities embodied in their oil as well. 
  • “The Great Healer”: The ancient physician Hippocrates, often called the father of medicine, referred to olive oil as “the great healer.” He prescribed it for various ailments – from soothing skin conditions to helping with pain. Modern science, as we saw in the health section, echoes some of these beliefs in different terms (anti-inflammatory, cardioprotective, etc.). It’s fascinating that over 2,000 years ago, olive oil was recognised for its therapeutic properties. 
  • Olive Oil as Currency: In certain eras, olive oil was so valuable that it functioned like currency. It was a major trade commodity in the ancient world. For instance, in medieval Spain under Islamic rule, taxes were sometimes paid in olive oil because it was considered liquid wealth. The storied prosperity of ancient civilisations like the Minoans and Phoenicians was partly built on the olive oil trade. There’s even a story of the Greek philosopher Thales using knowledge of an upcoming good olive harvest to rent all local olive presses in advance; when the bumper crop came, he made a fortune – essentially an olive oil futures market in the sixth century BC! 
  • Only Cooking Oil from a Fruit: Unlike seed oils (canola, sunflower, etc.), which are extracted from hard seeds often using industrial processes, olive oil is unique in that olives are fruits, and EVOO is a fresh-squeezed fruit juice. It requires simply crushing and separating the natural oil. This is why high-quality EVOO is cloudy when unfiltered and has distinct taste nuances, much like a fruit juice. It also explains why it perishes with time (it’s best when young and fresh). 
  • Smoke Point Misconception: We touched on cooking with EVOO, but it’s an interesting fact on its own: Many people assume you cannot fry in olive oil. In reality, Mediterranean cultures have fried in olive oil for generations (think Spanish churros, Italian fritto misto, etc.), and studies by food scientists have confirmed EVOO’s stability makes it ideal for frying – it resists oxidation better than many refined oils. So the humble fish & chips could be made a tad healthier if fried in olive oil (some fish and chip shops in Australia have started doing this to differentiate their product and because the oil lasts longer in the fryer without breaking down). 
  • Colour is Not a Quality Indicator: Olive oils can range from deep green to golden to pale straw colour. Don’t judge an oil by its colour alone. Some excellent EVOOs are green (often those made from early harvest or certain olive varieties with high chlorophyll), while others are yellow. The flavour, aroma, and chemistry determine quality, not the hue. In fact, professional olive oil tastings use blue or brown tasting glasses so the evaluator can’t see the colour and be biased. So, that old trick of picking the greenest oil isn’t reliable – better to look for quality certifications or awards on labels, or just taste it. 
  • Sediment or Cloudiness: If you see some sediment at the bottom of a bottle of EVOO, it’s likely unfiltered, and those are tiny bits of olive flesh – it’s not a defect per se. In unfiltered oils (also called “olive oil veiled”), the microscopic solids can add extra flavour, though they also shorten shelf life a bit. Most large producers filter oil for stability and appearance, but artisan oils might not be filtered. If you store olive oil in a cool spot, it might even solidify or get cloudy (especially in the fridge), because it contains waxes – this will clear up at room temperature and is not a sign of it being spoiled. 
With these facts, it’s clear that EVOO is not just another cooking oil – it’s a product steeped in history, cultural significance, and nutritional science. Few ingredients check as many boxes: flavour, health tradition, and versatility. It’s no wonder Mediterranean people historically treated olive oil with reverence, and why modern nutritionists sing its praises.

Conclusion

Extra Virgin Olive Oil is truly a kitchen all-star – it elevates our food and supports our health. We’ve learned that EVOO differs from lesser olive oils in quality and production, coming straight from fresh olives without chemicals or refining. We’ve seen how it’s made, preserving its sensory and nutritional treasures. Science shows that incorporating EVOO into your diet can benefit your heart, reduce inflammation, and even help you enjoy your veggies more (because they taste better with a good drizzle!). And beyond cooking, olive oil proves its worth in our beauty routines and households. 

For Australian consumers, the message is embrace EVOO: use it in your salad dressings, swap it for butter when you can, try it in new recipes – both traditional Mediterranean dishes and local Aussie favourites. With Australian olive oil production on the rise, you might even explore home-grown EVOOs, which can be world-class. Remember to store it well, use it generously but mindfully, and appreciate the story behind it – from ancient olive groves to your dinner table. 

In summary, Extra Virgin Olive Oil is more than an ingredient; it’s a lifestyle choice towards better eating and living. So go ahead – enjoy that splash of liquid gold in your meals every day, and taste the difference it makes!

References (selected):

  • Olive Wellness Institute – Grades of Olive Oil (explains EVOO standards and differences in grades)
  • Olive Wellness Institute – 5 Heart Health Benefits of EVOO (summarises clinical findings on cholesterol, blood pressure, inflammation)   
  • Heart Foundation (Australia) – Fats, Oils and Heart Health (recommends olive oil for healthy fats, notes benefits on cholesterol and inflammation)  
  • Better Health Channel (Victoria Govt) – Diet and Heart Disease Risk (advises replacing saturated fat with olive oil to lower LDL cholesterol) 
  • Wikipedia – Olive Oil Extraction (details on cold-press temperature limits and effects on quality)
  • AboutOliveOil.org – Olive Oil Smoke Point (dispels myth about not cooking with EVOO; gives smoke point ranges and stability info) 
  • OliveOil.com – Non-Cooking Uses for Olive Oil (historical and modern household/beauty uses for olive oil)
  • Great Italian Chefs – How Olive Oil Became “Liquid Gold” (history, Homer’s quote, Hippocrates’ view on olive oil) 
  • Olive Oil Times – Record High Olive Oil Consumption in Australia (stats on Australians’ olive oil intake and growing interest in quality EVOO) 
  • Wikimedia Commons – Ancient Olive Press (image)

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The Hidden Guardians of Aroma: How Polyphenols Protect Extra Virgin Olive Oil

OLIVE OIL

The Hidden Guardians of Aroma: How Polyphenols Protect Extra Virgin Olive Oil

When you pour extra virgin olive oil (EVOO) into a dish, the experience begins before the first taste. Freshly cut grass, green apple, tomato leaf, almond, artichoke - these aromas define the personality of high-quality olive oil. They are the reason chefs, producers, and consumers treasure it.... but what happens to that aroma after the bottle is opened?

A study from the University of Naples provides a fascinating answer: polyphenols - best known for their health benefits - also play a crucial role in protecting olive oil’s aroma during storage and household use.

Aroma: The Soul of Extra Virgin Olive Oil

Extra virgin olive oil contains dozens of volatile aromatic compounds. These are delicate molecules responsible for the sensory notes associated with fresh olives and Mediterranean landscapes.

Key aroma descriptors commonly found in EVOO include:

Green olive

Basil

Freshly Cut Grass

Tomato Plant

Artichoke

Green Apple

Almond

Fennel

Rosemary

                    Citrus Notes

These volatile compounds are fragile. Exposure to oxygen, light, and temperature fluctuations can degrade them, leading to flatter sensory profiles and eventual oxidative defects.

The Study: How EVOO Aroma Changes Over Time

Researchers Genovese A., Caporaso N., and colleagues investigated how EVOO aroma changes over time under controlled conditions designed to simulate household storage. Their work, published in Food Research International (2015), focused on: 

Overtime Changes in Virgin Olive Oil Volatile Components in Model Systems Mimicking Home Consumption: The Role of Biophenols

Experimental Design

To simulate real-world consumption:

  • Twelve volatile aromatic compounds typical of EVOO were added to refined olive oil (a model system).
  • Some samples were enriched with polyphenols.
  • Samples were stored in darkness at 10°C for seven days.
  • Volatile compounds were quantified using PME-GC/MS (Gas Chromatography–Mass Spectrometry).

It is important to note that this was a controlled model system, not freshly pressed EVOO, but it allowed precise measurement of volatile stability.

The Results: Polyphenols Preserve Aroma

The findings:

  • Volatile aroma compounds decreased over time in all samples.
  • Samples containing polyphenols experienced 17–44% less loss of volatile compounds compared to those without added phenolics.

What Does This Mean

Polyphenols do not directly “protect” aroma molecules. Instead, they:


  • Slow oxidative chain reactions in the oil
  • Protect the lipid matrix from degradation
  • Reduce the breakdown of volatile compounds
By limiting oxidation, polyphenols slow the loss of aroma, helping preserve the oil’s sensory complexity over time. 


In practical terms, oils richer in phenolic compounds are more resistant to oxidative deterioration.

Why Polyphenols Matter Beyond Health

Polyphenols are widely recognised for:


  • Antioxidant activity
  • Cardiovascular health benefits
  • Antioxidant activity
This research adds another dimension:

Their antioxidant activity not only contributes to human health but also enhances the chemical stability of olive oil itself. By reducing oxidative degradation, they indirectly help maintain the sensory profile that defines high-quality EVOO.

Practical Implications for Consumers and Producers

For Consumers

  • Choose freshly produced EVOO. 
  • Store oil in a cool, dark place. 
  • Keep bottles tightly sealed to minimise oxygen exposure. 
  • Robust, early-harvest oils often (though not always) contain higher phenolic levels.

For Producers

  • Optimise extraction practices to preserve phenolic content. 
  • Minimise oxygen exposure during processing and packaging. 
  • Use protective packaging such as dark glass or tins. 
  • Emphasise phenolic content as both a health and quality parameter.

The Takeaway

Extra virgin olive oil is more than a cooking ingredient - it is a sensory experience built on delicate volatile compounds.

This study demonstrates that polyphenols slow oxidative degradation and reduce the loss of volatile aroma compounds by up to 44% under controlled storage conditions.

They are not simply “health compounds.” 

They are stability compounds.

They help preserve the character, complexity, and personality of high-quality extra virgin olive oil.

When you open a bottle and inhale its vibrant green notes, those polyphenols are working quietly in the background - helping that aroma last longer.

References

  • Based on research by Genovese A., Caporaso N., et al., Food Research International (2015).

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The Svalbard Global Seed Vault Receives Olive Seeds for the First Time

OLIVE GENETIC PRESERVATION

The Svalbard Global Seed Vault Receives Olive Seeds for the First Time

In a landmark moment for global agricultural preservation, olive seeds have been deposited for the first time in the Svalbard Global Seed Vault - the world’s most secure facility for safeguarding crop diversity.

Located deep within the Arctic permafrost of Norway’s Svalbard archipelago, the Seed Vault serves as a global backup system for the planet’s agricultural biodiversity. Often described as the “doomsday vault,” it protects seeds against the risks of climate change, natural disasters, conflict, and biodiversity loss.

Now, for the first time in history, olive seeds are part of that global legacy.

A Historic Milestone for the Olive Sector

The deposit marks a significant step forward in protecting one of the world’s most iconic and culturally important crops. Olive trees have sustained civilizations for thousands of years, symbolising peace, resilience and nourishment. Preserving their genetic diversity ensures that this legacy continues for generations to come.

Jaime Lillo Lopez, Executive Director of the International Olive Council (IOC), highlighted the importance of the moment:

“The seeds we have deposited are the legacy of farmers who, throughout history, selected the most resistant trees - those that produced the best fruit or adapted to diverse soils, climates and diverse conditions. These seeds are a guarantee that future generations will continue to enjoy such an extraordinary product as olive oil.”

His words underscore what this deposit truly represents: not just seeds, but centuries of accumulated knowledge, adaptation, and agricultural selection.

A Global Collaboration for Agricultural Resilience

This initiative was launched within the framework of the European H2020 GEN4OLIVE project, a research programme dedicated to unlocking and conserving olive genetic diversity. It was subsequently promoted by the IOC, the Food and Agriculture Organization of the United Nations (FAO), and Spain’s Ministry of Agriculture, Fisheries and Food.

The collaboration extended to leading academic and research institutions, including:

  • Universidad de Córdoba (UCO)
  • Universidad de Granada (UGR)
  • Plant Genetic Resources Centre (CRF-INIA)
  • National Institute for Agricultural and Food Research and Technology (INIA)
  • Spanish National Research Council (CSIC)
This broad coalition demonstrates that conserving traditional and wild olive varieties is not merely a scientific exercise - it is a collective commitment to strengthening agricultural resilience and ensuring long-term food security.

Organisations such as NordGen and the Crop Trust, along with representatives including Juan Antonio Polo Palomino, Abderraouf Laajimi, Álvaro Toledo, Dr. Kent Nnadozie, Concepción Muñoz Diez, Hristofor Miho and Pablo Morello Parra, also played key roles in bringing this milestone to fruition.

Olive Genetics

For olive growers and producers worldwide, this development carries profound implications.

Olive trees are uniquely adapted to marginal soils, water scarcity, and variable climates. However, increasing pressures from:

  • Climate variability
  • Emerging pests and diseases
  • Water limitations
  • Soil degradation
  • Shifting production zones
Make genetic diversity more important than ever.

Traditional and wild olive varieties contain traits that may hold the key to:

  • Improved drought tolerance
  • Disease resistance
  • Adaptation to new climatic conditions
  • Enhanced oil quality characteristics
  • Resilience to environmental stress
By preserving these genetic resources in the Svalbard Global Seed Vault, the industry is effectively safeguarding a toolbox for future breeding, research and innovation.

From Mediterranean Heritage to Arctic Safeguard

The symbolic power of Mediterranean olive genetics being stored in Arctic ice is profound. It reflects the global importance of olives - no longer confined to traditional growing regions but increasingly cultivated across diverse climates worldwide.

As olive production expands into new regions, including areas facing climatic volatility, the value of preserved genetic material grows exponentially. The Svalbard deposit ensures that even in worst-case scenarios, the genetic foundation of the olive sector remains secure.

A Commitment Beyond Science

This initiative goes beyond seed banking.

It represents recognition that agricultural biodiversity is a shared global responsibility. Farmers, researchers, governments, and international organisations are united by a common understanding: safeguarding crop diversity is essential for future food systems.

The olive industry - deeply rooted in tradition - is demonstrating that it is equally committed to innovation, resilience and long-term stewardship.

Securing the Future of Olive Oil

For growers, processors, and industry stakeholders, this historic deposit sends a message: the olive sector is planning for the long term.

Preserving traditional and wild varieties ensures that future generations will continue to:

  • Cultivate olives in changing climates
  • Maintain oil quality standards
  • Protect regional characteristics and heritage
  • Develop improved cultivars
  • Sustain global olive oil production
The olive tree has endured for millennia. By placing its seeds in the world’s most secure seed vault, the global community has taken a decisive step to ensure it thrives for millennia more.

Leipzig Australia Plans $80M Olive Grove and Business Precinct in South Australia


MAJOR GROVE EXPANSION

Leipzig Australia Plans $80M Olive Grove and Business Precinct in South Australia

A concept image for the proposed olive oil plant. Photo: Leipzig Australia.

Leipzig Australia, led by chief executive Frank Vounasis, has unveiled plans for an $80 million olive grove development near Waikerie in South Australia.

The proposed project, known as Waikerie Grove, would span 1,000 hectares and become the state’s largest olive grove. It is expected to include approximately 357,000 olive trees and produce up to 2.8 million litres of olive oil annually.

Photo: Leipzig Australia.

The development is projected to create 20 full-time positions and around 70 seasonal jobs. Management of the grove will be handled by Diana Olive Oil, supported by a 30-year supply agreement with an ASX-listed distributor.

In addition to the grove, Leipzig Australia has proposed rezoning 300 hectares of nearby land to establish an employment precinct called Waikerie Park. Plans for the precinct include an olive-crushing plant and potential complementary businesses such as an abattoir, solar farm and nursery. The broader precinct is forecast to generate 346 full-time jobs and contribute approximately $38.4 million annually to the local economy. 

According to Mr Vounasis, the olive grove will proceed regardless of whether rezoning for the employment precinct is approved. The project includes plans for a 10-13 kilometre pipeline drawing up to 900 litres per second from the River Murray to support operations.

If successful, a second 600-hectare plantation may also be developed. The rezoning proposal will now move to community consultation before being considered by the South Australian Government.

Source: The Greek Herald 30 / 12 / 2025, originally reported by The Advertiser.

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Lab-on-a-Fruit: A New Way to Predict Olive Oil Quality Before Milling

New research introduces a “lab-on-a-fruit” method that can analyse olives before milling to predict olive oil aroma, phenolics and fatty acid composition.
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The Gold Standard for Health - and a Story Olive Producers Can Tell Consumers

Experts explain why extra virgin olive oil stands apart from other oils, highlighting its polyphenols, stability during cooking and role in the Mediterranean diet.
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Seed Oils vs Extra Virgin Olive Oil: What the Science Says

An evidence-based comparison shows extra virgin olive oil is more stable, less processed and richer in beneficial compounds than most seed oils.
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U.S. Olive Oil Market Faces Policy Crossroads as Standards, Tariffs and Trust Take Centre

U.S. Olive Oil Market Faces Policy Crossroads as Standards, Tariffs and Trust Take Centre Stage
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Does Nitrogen and Potassium Really Increase Olive Oil Content

New research shows nitrogen and potassium increase olive oil yield by growing larger fruit, not by increasing oil concentration in the pulp.
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"Get Drizzling" 2026 - A National Marketing Campaign For Olive Oil

Get Drizzling 2026: The Chef’s Secret to Extraordinary Dishes The Australian Olive Oil Association’s 2026 Get Drizzling campaign returns this Autumn. Discover how a simple drizzle of olive oil transforms flavor and texture with insights from top chefs like Khanh Ong and Darren Robertson. Master the finishing touch that turns everyday meals into restaurant-quality masterpieces.
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