What Is the Best Container for Storing Extra Virgin Olive Oil?
To store extra virgin olive oil without altering its qualities, it is essential to protect it mainly from light, air, odors, and temperature (too high or too low). Extra virgin olive oil should therefore be kept in cool and dry places, away from heat sources, and it is good practice to always close the bottle after use.
The best material for storing oil is undoubtedly glass, preferably dark glass. For retail, especially in 5-liter packages, tinplate cans are often used, i.e., a steel sheet coated with a thin layer of tin; this type of container is excellent because it fully protects the oil from light.
Oil in Cans or Glass: How Long Does It Last?
If well stored in sealed containers, extra virgin olive oil retains its organoleptic properties (color, taste, aroma, etc.) for more than 15 months. Over time, however, its color fades, the aroma weakens, and the aftertaste may become less pleasant. It is a common belief that olive oil “matures” over time and is therefore ideal to consume a year or two after production. This is an old custom based on incorrect principles.
Olive oil does not improve with age — quite the opposite!
Transferring Extra Virgin Olive Oil from a Can: Is It Useful?
The most common question from customers is: should 5-liter cans of extra virgin olive oil be transferred? The answer is yes. To preserve it best, it is advisable to buy three or four glass bottles from a hardware store or kitchen shop and transfer the oil using a funnel. You can then keep only the bottle you are currently using at hand, avoiding repeatedly opening and closing the can, which would allow air and odors to enter.
Even in this case, the rule of dark glass as the best container for oil still applies. Transparent glass bottles are also acceptable if stored in a cupboard away from light and heat. It is important that the bottles are new or thoroughly cleaned and free from odors that could contaminate your extra virgin olive oil. Avoid reusing bottles that previously held wine or vinegar! Regarding the cap, it is ideal to use a new bottle with an integrated cap, while for the bottle used as a pourer, a standard cap with a resealable spout is recommended.
Since 2014, a law (Law No. 161, October 30, 2014) prohibits restaurants from using oil bottles or pourers without a tamper-evident cap. Many Intini extra virgin oils have long been equipped with tamper-evident caps, also for private consumers. This system prevents the cap from being removed and reused: for a high-quality extra virgin olive oil, it is preferable to start each bottle fresh. Do not attempt to tamper with the special anti-tamper cap, as it could pose health risks.
How to Dispose of Oil Cans
Extra virgin olive oil cans are made of tinplate, or “mild steel,” coated with a layer of tin that protects the food from chemical changes. This non-toxic material is ideal for food preservation and belongs to the metal category; it should be disposed of in the metal recycling bin. It is not necessary to rinse them, just empty their contents.
Collection systems may vary by area, but generally, oil cans should be placed in the plastic and metal packaging bin, without separating the plastic cap.
How to Responsibly Recycle Intini Olive Oil Bottles
The removable part of the Intini closure, i.e., the cap, is made of aluminum and plastic: it should be considered a multi-material component since aluminum and plastic cannot be separated without special tools such as a knife or scissors. As plastic predominates in weight, it should be disposed of in the dedicated plastic recycling bin. The part that remains attached to the glass bottle — the guarantee ring and anti-tamper system — is much lighter than the glass and non-removable, so it should be disposed of with the glass container.
