The packaging of extra virgin olive oil is carried out using inert nitrogen gas (N₂). Nitrogen is a colorless, odorless, and non-toxic gas which, due to its inert nature, does not react with the components of olive oil. During the bottling process, it is injected under pressure into the headspace of the bottle, replacing oxygen. This prevents oxidation—the main factor responsible for oil degradation—and plays a key role in preserving freshness, stability, and the full range of organoleptic characteristics of the product.



References

1. Brenes, M., & García, A. (2019). Oxidation of Olive Oil and Its Control by Natural Antioxidants. Journal of Agricultural and Food Chemistry, 67(21), 6046–6053.
2. International Olive Council (IOC). Trade Standard Applying to Olive Oils and Olive-Pomace Oils (COI/T.15/NC No 3/Rev. 13, 2022).
3. World Olive Center for Health. Οδηγός παραγωγής ελαιολάδου υψηλών πολυφαινολών (2019).
4. Aparicio, R., & Harwood, J. (2013). Handbook of Olive Oil: Analysis and Properties. Springer.
5. Gertz, C. (2014). Chemical and sensory characteristics of oils stored under nitrogen blanketing. European Journal of Lipid Science and Technology, 116(2), 144–150.