The Effect of Storage Conditions on Extra Virgin Olive Oil Quality

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105 pages
Code: 12-024
Published: 10 Apr 2012
Author(s): Rodney J. Mailer, Kerrie Graham, Jamie Ayton
Contributor(s):
ISBN: 978-1-74254-379-6

This RIRDC report provides information about the effect of exposure to oxygen, light and storage temperature on the quality of olive oil. Olive oil has been shown to quickly deteriorate when stored under less than ideal conditions. Sometimes growers produce oil with very high quality initially, which quickly deteriorates due to the conditions under which it is stored. 

The report is targeted at olive oil producers, transporters, warehouse operators, importers and exporters, retailers and consumers. It is important to be aware of the risks of improper storage on olive oil quality whether buying, selling, transporting or storing the product.