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"Packaging Influences on Olive Oil Quality" New Report from the UC Davis Olive Center

Aug 20, 2014
"Extra virgin olive oil is a fresh juice extracted from olive fruits. As with other fruit juices, the freshness and flavor quality of olive oil diminish with time, and the rate of deterioration is influenced by packaging type. To maximize shelf stability, the ideal packaging material would prevent light and air penetration, and the oils would be stored in the dark at 16 –18 °C (61 – 64 °F)."

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The UC Davis Olive Center is a self-funded university/industry coalition that seeks to do for olives what UC Davis did for wine.

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