Bag-in-Box olive oil is a rare find on grocery store shelves compared to the typical bottled variety. But despite its odd appearance, olive oil stored in boxes has some impressive benefits, such as a longer shelf life and a lighter environmental footprint.
Packaged liquids are not a new concept: They have been around since the 1980s and were first introduced for fruit juices and wine. Inside the cardboard box is a bag or tube containing olive oil, connected to a tap that dispenses the oil when opened.
The advantage of this configuration is not only that it contains a larger amount of olive oil, but also that the inner bag is airtight. Unlike typical tinted glass bottles that allow air to enter when not sealed, the bag inside the box collapses when the oil is dispensed, minimizing air ingress.
For this reason, the oil does not oxidize or decompose as quickly, making the box an excellent option for those who like to buy cooking oil wholesale. In fact, a study by the University of Ioannina has shown that packaged olive oil retains its quality for more than 120 days, compared to only 80 days in steel cans.
And because packaged olive oil is in a cardboard container and is very lightweight, producers can ship much more olive oil per trip than with glass bottles. This not only saves money but also reduces the carbon footprint of olive oil production and shipping.
As surprising as packaged olive oil may seem, it’s not a perfect design, and a major problem is the type of plastic used for the bag inside. These bags are usually covered with a layer of metallized foil to further protect the oil from light and oxygen.
However, unlike glass bottles, the foil makes the bag difficult to recycle (fortunately, some manufacturers are developing recyclable inner bags, so this won’t be a problem in the future).
But perhaps a more important reason why it hasn’t yet caught on with consumers is simply a matter of perception. Much like boxed wine, most people believe that boxed olive oil is cheaper and of inferior quality than glass-bottled oil. It doesn’t help that the box is tightly sealed, since you can’t see inside the bag to see the oil itself.
In defense of packaged olive oil: If you buy it from a reputable brand, the oil inside will still taste just as good as bottled oil, with added benefits like a longer shelf life. “The box is bad” is simply a myth!
If you’re thinking about trying packaged olive oil, here are some tips to ensure it stays fresh and flavorful. First, although the box already protects the oil from light and oxidation, we need to store it in a cool, dry place with a consistent temperature. It’s also a good idea to clean your faucet with a damp cloth every few days to prevent olive oil residue from building up and attracting bacteria.
Finally, don’t forget to write down the date you first opened the box. In fact, according to research from the University of Ioannina, it’s best to consume packaged olive oil within 120 days for maximum flavor. While the oil can still be consumed (pay attention to the harvest and expiration dates), you risk losing optimal flavor after this point.
How you store your olive oil is important, and when you buy a bottle from the store, you may not think aboutBeyond choosing your favorite brand, it’s a sensitive ingredient that can deteriorate if mishandled.
Given that olive oil is one of the tastiest staples in your pantry and is getting more expensive every year, improper storage is the last thing you want to do. That’s why Tasting Table turned to Katerina Mountanos, certified olive oil sommelier and founder of the Mediterranean olive oil and lifestyle brand Kosterina, for advice on storing your precious oil.
One of the biggest warnings we received from Mountanos was about storing olive oil in plastic bottles. Mountanos says that the prohibition against storing olive oil in plastic containers was “literally the first thing we learned when I trained as an olive oil sommelier.”
In fact, he cites a study from the UC Davis Olive Center that showed that olive oil corrodes plastics. This means that if olive oil sits on the shelf for an extended period, it can degrade plastic packaging, leading to microplastics in the oil.
Mountanos acknowledged that chefs sometimes use plastic bottles, but “chefs use up EVOO much faster” than home cooks and therefore only store olive oil in these containers for a limited time, compared to store-bought oil, which can soak in. Shelves for months.
So, storing your olive oil in plastic or buying brands sold in plastic containers is a big no, but how should you store your olive oil?/p>
Mountanos explained to us, “The best and safest materials for storing olive oil are glass and aluminum cans, or ‘tinplate.'” You can also store olive oil in ceramic or stainless steel containers. However, avoid reactive metals like copper, which can interact with the oil and impair its flavor.
Beyond avoiding plastic bottles, here are three things to keep in mind when storing olive oil: light, heat, and oxygen. The oil should be stored in a dark place, such as a normally closed cupboard, and away from heat sources such as ovens, as both can deteriorate the olive oil, even in a suitable container. Avoiding light also means that opaque glass bottles are better than transparent ones.
Oxygen is the most difficult to handle, as air inevitably enters olive oil when the bottle is opened. The best way to prevent it from deteriorating due to air during storage is to consume it quickly after opening. The ideal time is less than two months.
At Aceitedelcampo we recommend storing olive oil in a cool, dark place, in opaque glass bottles, with the cap always tightly closed.
Important Note: aceitedelcampo.com promotes the consumption of extra virgin olive oil for its culinary qualities and health benefits. However, no medication or current treatment should be replaced without the guidance of a healthcare professional.
ALZAYT EXPORT SL
info@aceitedelcampo.com
C/ Eduardo Bosca 19, 2-5
46023 Valencia
Subscribe to receive discounts, promotions, and news.
