The value of a high-phenolic extra virgin olive oil does not depend only on its production, but also on how it is preserved. Its valuable polyphenols are particularly sensitive and can easily degrade if the product is exposed to light, oxygen, or inappropriate temperature.

For this reason:

-Storage in stainless steel tanks
Stainless steel tanks provide maximum protection from light and air, keeping the organoleptic and nutritional characteristics of olive oil intact.

-Removal of oxygen with inert gases
The use of nitrogen (N₂) or argon (Ar) to flush oxygen out of the tanks prevents oxidative reactions that reduce stability, aroma, and bioactive content.

-Stable storage temperature
The ideal storage temperature is between 13–15°C. Higher temperatures accelerate oxidation, while lower temperatures may lead to crystallization that alters the texture.

Conclusion:
Proper preservation is just as important as production itself. Only then can olive oil reach the consumer rich in polyphenols, aroma, and taste, exactly as nature created it.

References

1. International Olive Council (IOC). Trade Standard Applying to Olive Oils and Olive-Pomace Oils (COI/T.15/NC No 3/Rev. 14, 2021).
2. EFSA Panel on Dietetic Products, Nutrition and Allergies (2011). Scientific Opinion on the substantiation of health claims related to polyphenols in olive oil. EFSA Journal 9(4): 2033.
3. Gómez-Alonso, S., Salvador, M. D., & Fregapane, G. (2003). Phenolic compounds profile of Cornicabra virgin olive oil. J. Agric. Food Chem., 51(3), 633–640.
4. Inarejos-García, A. M., Salvador, M. D., & Fregapane, G. (2010). Effect of storage on the quality of extra virgin olive oil containing natural antioxidants. J. Agric. Food Chem., 58(5), 2666–2673.
5. Kiritsakis, A., & Shahidi, F. (2017). Olive Oil: Chemistry and Technology (2nd ed.). AOCS Press.