Yapapi blog page — olive oil storage

  Every year, as soon as the harvest begins, the olive oil market moves fast. Bottles appear almost immediately. Announcements follow. “New harvest” becomes the headline everywhere. The message is clear, even if it’s not said directly: Buy now. Don’t wait. This is as good as it gets. We don’t follow that rhythm. Not because we can’t release oil earlier, but because rushing has never been our definition of quality.   New harvest is a moment, not a promise   The term new harvest simply tells you when olives were picked and milled. Nothing more. It doesn’t tell you: how...

☀️ Light “kills” olive oil Exposure to light — especially sunlight — causes photo-oxidation, a process that degrades the quality of olive oil. It leads to the loss of antioxidants, chlorophyll, carotenoids, and results in unpleasant oxidative notes. Studies show that within just 5 weeks, olive oil stored in clear glass bottles shows significantly increased peroxide levels and acidity. In contrast, oil stored in opaque or dark containers remains stable and protected.   Example: Packaging Type Effect Over 12 Months Clear glass bottle Direct light → intense oxidation, loss of flavor & aroma Dark glass bottle No sunlight → much...