“Earlier in the season, the industry was anticipating an excellent harvest,” Mr Valmorbida said. “However, persistent cold weather and rainfall during May and June, particularly across south-east Australia, have taken their toll.”

Although the Australian olive harvest is not officially recorded each year, the AOOA estimates that the 2023 season will produce between 18 and 19 million litres of olive oil from roughly 110,000 to 120,000 tonnes of olives.

This compares with last year’s output of 14–15 million litres and the record-breaking 2021 crop, which yielded 20–22 million litres of oil.

Mr Valmorbida explained that these fluctuations reflect the biennial cycle of olive production. “This is what we call an ‘on’ year for olives. While we were expecting an excellent yield earlier in the year, harvest results always depend heavily on weather conditions, and this season has been quite mixed for many growers.”

“The oil yield per tonne is noticeably lower than average due to the cooler growing period,” he added, “but the quality of the oil remains excellent because the fruit had more time to ripen gradually.”

Around the world, olive oil prices have reached record highs in Spain, Italy, and Greece, driven by a severe global shortage of olive oil. Hot temperatures, minimal rainfall during key stages of the growing season, and extended drought conditions across southern Spain have drastically reduced European output. In addition, the ongoing conflict in Ukraine has disrupted the production of vegetable and seed oils, increasing global demand for olive oil as an alternative.

In Australia, growers are currently achieving $6–$7 per litre for larger commercial volumes of olive oil, with even higher prices for export batches, premium small-lot oils, and organic extra virgin olive oil.

“With this global shortage, some of the larger Australian producers are in a strong position to export olive oil to Europe and receive competitive returns,” Mr Valmorbida said.

“While that’s encouraging news for the Australian olive oil industry, globally the sector is under pressure,” he continued. “There’s currently a 35–40 percent shortfall in available products, combined with escalating packaging costs, especially for glass and tin materials.”

“These factors, along with rising labour and energy expenses, are leading to higher retail prices for consumers,” he noted.

Mr Valmorbida concluded with a reminder to consumers: “It’s important to remember there’s no product quite like olive oil—its distinctive flavour, health benefits, and culinary versatility make it irreplaceable.”

#oliveharvest2024 #harvest2024

About the Australian Olive Oil Association

The Australian Olive Oil Association (AOOA) is a not-for-profit, independent organisation dedicated to promoting the quality, integrity, and fair trade of olive oil in Australia. Membership is open to olive oil producers, distributors, industry stakeholders, and related organisations.

Since 1993, AOOA has been a signatory to the International Olive Council (IOC) global quality control program. Each year, the Association coordinates independent laboratory testing of leading olive oil brands to ensure compliance with IOC standards.

In addition, the AOOA Certified Quality Seal Program upholds even stricter quality criteria, allowing AOOA-member products to distinguish themselves in both domestic and international markets.

For more information: 

Jan Jacklin, General Manager, Australian Olive Oil Association gm@aooa.com.au www.aooa.com.au

Photo credit:  Julia, olive grove – Kyneton Olives” by avlxyz is licensed under CC BY-SA 2.0. To view a copy of this license, visit: https://creativecommons.org/licenses/by-sa/2.0/?ref=openverse

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.

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
  

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

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.
  

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.
  

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.
  

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.
  

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.

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.

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.
  

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.
  

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.

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.)