Best storing practices for our Olive Oil in stainless steel and Nitrogen Gas N2

It is now widely known that olive oil is also a susceptible food and can be altered. Extra Virgin Olive Oil, of course, compared to other olive oils shows the greatest durability and stability due to the higher percentage of mono-unsaturated fatty acids it contains (oleic acid), the smallest percentage of poly-unsaturated fatty acids, and because of the significant percentage of natural antioxidants that pre-exist in the flesh of olives when still in the trees. However, Extra Virgin Olive Oil can also be altered from its biggest enemy, the oxygen of the air (O2)! The necessary and beneficial oxygen for us is a destructive factor for olive oil (oxymoron, true!). It can oxidize olive oil and gradually degrade its quality, even at a dangerous level for our health. The less the olive oil comes into contact with oxygen, the longer it will maintain its original good quality status. Ideally, we should annihilate its contact with oxygen from the 1st moment of its oiling until its consumption.

This is why it is very important to keep and store the olive oil away from oxygen (O2) throughout its entire life. In recent years, nitrogen gas under pressure has been used to create conditions of absence of O2. Nitrogen (N2) is a gas, odorless, tasteless, and mainly inert, which under pressure fills the space between the olive oil and the tank and is used to prevent its oxidation and help maintain freshness and preservation of all its organoleptic components.

Scientific research has shown that the presence of N2 gas can stabilize the initial low number of olive oil hyperoxides and prevent the creation of new ones for up to 2 years at a constant temperature Also, the K232 and K270 indicators which are related to oxidation products remain unchanged for up to 24 months, when the filling material above the olive oil in the tank is not air but nitrogen gas (N2). Finally, the organoleptic examination of samples of Extra Virgin Olive Oils stored in conditions with nitrogen gas N2, showed no defects and negative characteristics (score≥6.5) and remained in the category of Extra Virgin Olive Oil for 2 years!
For this reason, dedicated to our values for maintaining the excellent quality of our olive oil, we store our olive oil in stainless steel tanks connected to nitrogen system (N2) which keeps our olive oil safe as on the 1st day of its oiling.
Just before the new harvesting period of 2020-2021 we preceded to the necessary maintenance activities of the tanks. Detailed washing took place with hot water under pressure and quality inspection of the nitrogen gas system. Thus, we are ready to welcome our fresh olive oil, of our new crop 2020 and store it safely in these tanks.
We have the knowledge, we love technology and we only look ahead!

Truly yours,
Olga-Kleio

References:
• Use of Nitrogen to Improve Stability of Virgin Olive Oil During Storage
L. Di Giovacchino*, M.R. Mucciarella, N. Costantini, M.L. Ferrante, and G. Surricchio Istituto Sperimentale per la Elaiotecnica, 65013 Città S. Angelo (PE), Italy
• Studies in Photo-oxidation of Olive Oil,
Kiritsakis, A., and I.R. Dugan, J. Am. Oil Chem. Soc. 62:892–896 (1985)

Βιβλιογραφία:
• Use of Nitrogen to Improve Stability of Virgin Olive Oil During Storage
L. Di Giovacchino*, M.R. Mucciarella, N. Costantini, M.L. Ferrante, and G. Surricchio Istituto Sperimentale per la Elaiotecnica, 65013 Città S. Angelo (PE), Italy
• Studies in Photo-oxidation of Olive Oil,
Kiritsakis, A., and I.R. Dugan, J. Am. Oil Chem. Soc. 62:892–896 (1985)