The INCI name for Olive Oil is Olea Europaea (Olive) Oil.

Bulk Packaging Options for Refined Olive Oil:

1. 35 lb Containers (Carboys):

   • Ideal for food service and manufacturing.
   • Easy to store and handle manually.
   • Stackable for efficient storage.
   • Can be dispensed using an attachable spigot.

2. 55 Gallon Drums:

   • Common in the manufacturing industry.
   • Compact size for easy movement and storage.
   • Requires a pallet jack or forklift for transport due

The shelf life of refined olive oil is typically around 18 to 24 months when stored properly. To maximize its longevity, it should be kept in a cool, dark place, away from heat and light. Once opened, it's best to use it within 6 months for optimal freshness. Always check for signs of rancidity before use.

Storage Guidelines for Refined Olive Oil

1. Keep Away from Heat: Store refined olive oil in a cool, dark place, away from heat sources such as stoves and ovens to prevent degradation.

2. Use Appropriate Containers: Opt for tinted glass or stainless steel containers that block light and minimize air exposure. Avoid plastic, which may leach harmful substances.

3. Optimal Temperature: Maintain storage temperatures between 55°F and 75°F. If your kitchen is consistently warmer, consider refrigerating the oil.

4. Limit Exposure to Air: Once opened, use the oil within 1-2 months for best quality. Minimize air exposure by using smaller bottles or airtight containers.

5. Monitor Freshness: Regularly check the oil’s smell and flavor. If it develops a rancid odor, it’s time to discard it.

6. Avoid Direct Light: Store in a dark cupboard or pantry to protect from UV rays that can break down the oil.

By following these guidelines, you can ensure your refined olive oil remains fresh and flavorful for as long as possible.

Refined olive oil is produced through a chemical process that involves several steps:

1. Extraction: Initially, olives are harvested and crushed to create a paste. This paste is then subjected to mechanical pressing or centrifugation to extract the oil.

2. Refining: The extracted crude olive oil undergoes refining, where it is treated with chemicals (such as solvents) to remove impurities, free fatty acids, and any undesirable flavors or odors.

3. Deodorization: The oil is heated and subjected to vacuum conditions to eliminate any remaining volatile compounds, resulting in a neutral flavor.

4. Filtration: Finally, the refined oil is filtered to remove any remaining solid particles, yielding a clear, light-colored oil.

The end product is a versatile oil suitable for cooking and frying, but it lacks the robust flavors and health benefits associated with extra virgin olive oil.