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Efficient bulk packaging solution for table olives
The 20L Space Saver Square Plastic Pail is specifically designed for the packaging of bulk table olives and other food products. Its square design makes it more efficient to stack, store, and transport compared to traditional round pails, reducing wasted space and optimising logistics. Manufactured from high-quality, food-grade plastic, this container is suitable for both hot and cold filling, offering flexibility across different production processes.
| Capacity | 20 Litres |
| Shape | Square |
| Material | Food-grade plastic |
| Use | Packaging bulk table olives and food products |
| Filling | Hot or Cold |
The square design of this 20L pail makes it a highly efficient choice for commercial producers. By minimising wasted space during storage and transport, it reduces costs while increasing handling efficiency. Its food-grade construction ensures safety and compliance, while compatibility with both hot and cold filling makes it versatile for different processing requirements. A reliable and practical choice for olive packaging and broader food industry applications.
Frequently Asked Question
| File | Title | File Description | Type | Section |
|---|---|---|---|---|
| Viscount_Plastics.pdf | Viscount Plastics | Viscount Plastics Specification | Specifications | Document |
Olive Oil Science Update
In the pursuit of advancing olive oil quality, a groundbreaking development for the industry has emerged from a recent study that has illuminated how specific compounds — particularly secoiridoids — can substantially improve the oxidative stability and shelf life of ‘Corbella Extra Virgin Olive Oil (EVOO).
The collaborative Spanish study, carried out at an industrial mill, centered on assessing the influence of malaxation conditions and olive storage on the composition of ‘Corbella’ EVOO, offering insights with potentially transformative implications for the sector.
Extra Virgin Olive Oil is celebrated worldwide for its health-promoting properties and distinctive flavor, establishing itself as a culinary cornerstone across cultures. Nevertheless, its oxidative stability — a key factor in determining shelf life and overall quality — has long been the focus of intensive research. This latest investigation has presented compelling evidence that certain compounds play a decisive role in reinforcing EVOO’s stability.
The principal compounds examined included phenolic compounds, tocopherols, carotenoids, squalene, and fatty acids, all of which are fundamental to the oil’s composition. The findings revealed that extended malaxation at higher temperatures, together with olive storage, negatively affected compounds such as α-tocopherol, squalene, flavonoids, lignans, phenolic acids, and phenolic alcohols. However, paradoxically, both the antioxidant capacity and oxidative stability of the oil improved under these conditions. This enhancement was attributed to a marked increase in the concentration of two secoiridoids: oleacein (56–71%) and oleocanthal (42–67%).
Oleacein and oleocanthal are widely recognized for their potent antioxidant activity, and this study has underscored their critical contribution to reinforcing EVOO’s stability and extending its shelf life. In addition, the research identified a synergistic interaction between secoiridoids and carotenoids, further highlighting their collective role in enhancing the resilience and longevity of EVOO.
Concentrations (mg/kg oil) of squalene, α-tocopherol, β-carotene, lutein, secoiridoids, oleacein, and oleocanthal in ‘Corbella’ Extra Virgin Olive Oil (EVOO) samples O1 and O4, along with the oleic/linoleic ratio, antioxidant capacity (DPPH, µg TE/g oil), and oxidative stability (Rancimat induction time, h). Sample O1 was produced on the day of harvest, while O4 was produced the following day using stored olives. Both EVOOs were malaxed at 18 °C for 30 minutes. Data are presented as mean ± standard deviation (n = 9). All parameters showed significant differences (p < 0.05) between samples.
One of the most notable discoveries was the ‘Corbella’ cultivar’s ability to yield EVOOs with a favorable oleic/linoleic ratio. The research indicated that storing olives overnight at ambient temperature, followed by malaxation at no less than 23 °C for 40–50 minutes (depending on the precise temperature), could substantially elevate the concentrations of oleacein and oleocanthal. This increase, in turn, contributed to a measurable improvement in the oxidative stability of EVOOs.
These findings represent a significant advancement in efforts to address and enhance EVOO stability, offering practical applications for producers aiming to extend shelf life while safeguarding quality.
The study also highlighted several promising avenues for future research. Key areas of interest include identifying strategies to further elevate oleacein and oleocanthal levels through agronomic and climatic variables, fruit maturity, and technological aspects of oil extraction.
Moreover, the evaluation of EVOO quality and stability over long-term storage, together with interventional studies assessing the direct influence of these secoiridoids on both product longevity and human health, remains a critical area requiring deeper exploration.
In summary, the research underscores the pivotal role of secoiridoids — particularly oleacein and oleocanthal — in enhancing oxidative stability and extending the shelf life of ‘Corbella’ EVOO. These insights hold dual significance: they offer tangible benefits for producers while also presenting potential health advantages for consumers, marking a milestone in the olive oil industry’s ongoing pursuit of excellence.
Research conducted by Alexandra Olmo-Cunillera 1,2ORCID,Maria Pérez 1,2ORCID,Anallely López-Yerena 1ORCID,Mohamed M. Abuhabib 1ORCID,Antònia Ninot 3ORCID,Agustí Romero-Aroca 3ORCID,Anna Vallverdú-Queralt 1,2ORCID andRosa Maria Lamuela-Raventós
About Secoiridoids
Secoiridoids exhibit a wide range of pharmacological properties, including anti-diabetic, antioxidant, anti-inflammatory, immunosuppressive, neuroprotective, anti-cancer, and anti-obesity effects. These diverse biological activities have significantly heightened scientific interest in the in-depth study of these bioactive compounds.
About Olive Oil Processing Technologies
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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.
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.
