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How to prevent your olive oil from going bad: key tips for packaging?  

How to prevent your olive oil from going bad: key tips for packaging?  

All clients desire attractive paper packaging for olive oils because such packaging is unique and degradable. Packaging firms meet this need by printing important information on the boxes. Olive oil packaging is available in a range of sizes, forms, and colours. The bottles and containers are held in boxes. These boxes make it easy to transport products easily and safely. Coated paperboard is extremely good in maintaining the quality of olive oil. Packaging boxes should be good-looking and made of strong materials. Many firms have entered the market. To stand out, you must use good quality custom olive oil boxes. 

Olive oil packaging has an expiry date printed on the box, but it does not always expire. Just the quality and taste will decline, implying that the oil is usable after the expiry date. The only change from the moment when you purchased the oil and now is that the flavour will be different, and the foodstuff used with it may feel a little flat. It is critical to understand the tips in order to preserve olive oil for the best quality. Olive oil goes bad and loses its taste more quickly when placed in much sunlight, high temperature, and air. So, keeping it close to the stove is not acceptable at all. There are some packaging tips to prevent your oil from going bad. 

Store olive oil packaging under some specific conditions

Olive oil should be kept away from oxygen and heat. These components increase oxidation, which contributes to rancidity. That’s because cardboard boxes serve for storing the olive oil bottles for shipping. Also, constant heat may destroy its quality, so be careful. It is not even a good idea to keep oil in the fridge since moisture within the container may produce odd flavours. Keep your olive oil in a cold, dark cupboard or pantry. 

For maximum performance, industry experts suggest keeping the oil within 55 to 60 degrees Fahrenheit. However, the ideal storage range for olive oil is between 60 to 72 degrees Fahrenheit. Make sure that the box has a material that will not cause the oil to degrade. Avoid keeping the olive oil in plastic containers, which can absorb toxins from containers. 

Keep it away from light

Nowadays, a large number of families are cooking using olive oil packaged in printed olive oil packaging. This olive oil offers several health benefits to living a healthy lifestyle. However, long light exposure can degrade the quality and number of antioxidants present in olive oil. To reduce this exposure, consider darker glass for the packaging of olive oil. It is ideal if the box is dark green or brown glass because this helps to protect the oil from light. This strategy is quite important because light encourages oxidation. 

Olive oil must also be stored in a place away from sunlight, as exposure to sunlight drastically reduces its shelf life. Oxidation is a biological process that really can accelerate the ageing process. Moreover, it can enhance the degradation of fat molecules in olive oil. That’s why you should keep the olive oil in a cold, dark area. Therefore, a way to avoid it is always to keep the olive oil bottles back in the packaging or store them under certain temperature conditions.  

Don’t keep it for much longer

Many clients preserve the best quality olive oil in custom boxes for events, but it needs to be used fresh. It has a life span of 18-24 months. Olive oil is not like the vine that gives a better taste due to the ageing factor. If oil is stored for a long period of time, it gradually degrades. Its acidity level raises and decreases the taste. Users can get the good quality and taste of the olive oil if they use it suddenly after purchasing. If you open an olive oil container, finish it within 30 to 90 days. 

An unsealed bottle can decline fast due to oxidation, which begins quickly after the seal is open. Therefore, use olive oil as soon as possible. If you don’t use it frequently, try purchasing smaller containers. Understand that fresh, good-quality olive oil gives the most health advantages and taste. 

Close olive oil packaging properly

If olive oil feels unpleasant, sour, or old, it means it has gone bad. You may not get ill if you use rancid olive oil. But it may damage your meal by adding an unusual flavour to the food. To avoid this, make sure your custom olive oil package is well closed. After using olive oil, always close the bottle. It keeps the air out, preserving the oil’s purity and freshness. 

So, if you’re employing a spout to take out the olive oil, make sure it can close firmly. You should try to keep oxygen because air may damage the oil and cause it to get rancid. If the oil’s original bottle cannot fully seal, think about moving the product to a sealed jar. To protect olive oil from damage, keep it tightly closed. Never leave the olive oil bottles open in the kitchen or any other place where harmful external conditions could influence them. 

As time passes, olive oil ultimately deteriorates and loses its flavour. This may be avoided with proper storage and olive oil packaging. It is important to protect olive oil from oxygen and light. For maximum performance, industry experts suggest keeping the oil within 55 to 60 ° Fahrenheit. It is better not to store it for a long period of time.


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