How the choice of container affects olive oil quality—a review

The standardization and packaging of olive oil, as of every edible product, is of decisive importance because it contributes to the preservation of quality at its highest possible level until its consumption. All the parameters involved from production to consumption, e.g. oxygen, light, temperature and transportation, are directly affected by the type of packaging. In this paper, some elements relative to the production and sales of olive oil are presented, followed by a description of the types of packaging (tinplate, plastic) and their influence on olive oil quality. Olive oil is mainly packed in tinplate and plastic containers. Tinplate containers, because of their advantages, still remain the best container type for edible oil packaging. Plastics, even though they have major advantages, e.g. their low price and low weight, have a negative environmental effect after their disposal and that seems to define their future. Copyright © 2002 John Wiley & Sons, Ltd.