SPANISH olive oil is famous all around the world and, it is the most appreciated oil for its texture and its high content of vitamin E and essential antioxidants. This makes it a unique product for all kinds of uses, and a fundamental piece for the international trade of Spain with the rest of the countries.
Its numerous benefits, including being loaded with antioxidants, some of which have powerful biological effects, makes it a precious asset for the country and its 47 million inhabitants, who affirm that it is one of the main sources of longevity.
So have you fallen in love with Spanish olive oil too?
If so, you may want to note how best to conserve it in order to maintain it’s treasured properties.
Olive oil can be found packaged in various types of containers such as tins, glass, plastic bottles, or even in carton.
However not all of them are equally good at preserving the oil’s nutrients and flavour. This is due to the fact that the oxidation process, which damages the oil, accelerates in some of these containers and the product is poorly protected against external agents such as light, oxygen and temperature.
Experts from the universities of Pisa and Siena in Italy have recently carried out a study in which they have analysed the different types of packaging at an industrial level. Their conclusions, as Euro Weekly News confirms from a publication in the journal Nutrients, show that the best containers are those made of stainless tin and dark glass. Being that these are materials which do not allow ultraviolet radiation to penetrate and alter the composition of the famed Extra Virgin Olive Oil.