It’s no wonder that plastic squeeze bottles of extra-virgin olive oil have become TikTok famous: lightweight and portable, their ease and convenience can’t be beat—a squirt here, a drizzle there, and salads are dressed, and dinner is underway. But when it comes to preserving the flavor of that precious EVOO, other materials are far superior; in fact, plastic doesn’t make the cut. We turned to olive oil experts to learn which containers are best for maintaining the quality of this crucial commodity, and why it matters.
Jill Myers, founder of Women in Olive Oil (WI00), a global women’s network of olive oil professionals that advances positive change in areas including nutrition, agricultural practices, fair trade, and gender equality
Vincent Ricchiuti, COO and co-founder of Enzo Olive Oil, which produces estate-grown organic extra-virgin olive oil products in California’s Central San Joaquin Valley
Karmel Abuarha, marketing manager for the Jenin, Palestine-based organic extra-virgin olive oil producer Canaan Palestine, which partners with small family farms across the West Bank
Packaging Really Matters for Olive Oil
Delicate or robust, peppery, fruity, buttery, or grassy, top-shelf extra-virgin olive oil is among the most prized ingredients in any home cook’s arsenal. A gurgle of the good stuff effortlessly heightens Bolognese sauce, roast chicken, and even vanilla ice cream. But if the forces of nature run interference—and the oil’s container is inferior—it may be game over for your creation. “Olive oil is incredibly sensitive to light, heat, and oxygen, and plastic doesn’t protect it well from any of these,” says Jill Myers, founder of Women in Olive Oil (WI00), a global women’s network that supports producers, educates consumers, and unites women throughout the olive oil industry.
Why You Should Put Away the Plastic
Plastic is one of the least ideal materials for packaging olive oil, confirms Vincent Ricchiuti, COO and co-founder of Enzo Olive Oil, which produces its estate-grown organic extra-virgin olive oil products in the Central San Joaquin Valley, California. There are several reasons why:
Oxidation
Plastic is more permeable to oxygen than materials like glass or metal; it can speed up oxidation and shorten the oil’s shelf life, in some instances causing the contents to turn rancid.
Leaching
“Heat also transfers quickly through plastic, so if the bottle warms up, chemical migration can occur—meaning the oil can start to absorb compounds from the plastic, affecting both flavor and quality,” Ricchiuti says. The plastic may also pick up surrounding aromas, further compromising its flavor over time.
Light
“Just like oxygen, light exposure will damage the integrity of the olive oil,” says Karmel Abuarha, marketing manager for Canaan Palestine, an extra-virgin olive oil producer based in Jenin, Palestine. Even solid-colored plastics don’t block UV light effectively, contributing to oxidation and the breakdown of nutrients, Ricchiuti adds.
Dark Glass Bottles Are Best
While plastic is subpar for bottling olive oil, dark glass is optimal. “Dark glass is the gold standard for olive oil packaging,” says Myers. When a high-quality brand uses dark glass bottles, adds Abuarha, it’s a strong indication of its commitment to providing customers with the best product.
Among its attributes:
Blocks UV rays: “Dark glass is non-reactive, so it won’t interact with the oil, and it shields it from damaging UV rays,” Myers says.
Safe from microplastics: Glass bottles dispense with concerns about leaching potential contaminants or microplastics.
Consistent temperature: “Dark glass offers excellent thermal insulation, making olive oil less susceptible to temperature fluctuations that may happen during transit,” says Abuarha.
Sustainability: Glass is fully recyclable, reusable, and has a smaller long-term environmental impact, Ricchiuti says. “From both a quality and sustainability standpoint, dark glass is a superior packaging material.”
Ceramic Containers
Another viable option is ceramic, which has roots in antiquity: The ancient Greeks and Romans favored ceramic containers, particularly amphorae, two-handled jars that were used to store and transport the oil. “Historically, olive oil was put into sealed clay pots and stored underground, to be taken from throughout the year,” Abuarha says.
Comparable to Glass
While ceramic containers aren’t necessarily better than dark glass, they are strong alternatives, Myers says. “Because ceramic is completely opaque, it blocks out 100 percent of sunlight and UV rays, which further helps protect against oxidation, ensuring the olive oil’s flavor and quality,” Abuarha says.
Right temperature: These containers are naturally good thermal insulators, which helps the oil to maintain a stable temperature. When properly glazed, Ricchiuti adds, ceramic is chemically safe and non-reactive.
Shortcomings: Still, there are a few caveats. “Ceramic, in particular, can be more fragile and expensive, which makes it less practical for shipping or large-scale retail,” Myers says. “But for premium, small-batch oils, these materials can be beautiful and highly protective.”
Tin Containers
Like dark glass bottles, tin containers come in a range of sizes and also safeguard olive oil from the elements. “Tins are one of the best packaging options for protecting olive oil, especially from light,” Ricchiuti says, adding that they create a completely opaque barrier, preventing UV damage and oxidation.
Strong and reliable: Durable, recyclable, and less susceptible to breakage, tins are often used for larger formats like 3-liter containers. “We use tins for our 3-liter EVOO and find they’re excellent at maintaining freshness and quality over time,” Ricchiuti says.
Drawbacks: Nevertheless, there may be a few impediments. “Unlike glass bottles, which typically offer airtight seals to prevent oxygen exposure, tins may not always reseal as effectively,” Abuarha points out. They can also easily dent during shipping. “Some companies deem dented tins as a waste product, leading to more waste and cost,” he says.
Storing Olive Oil
Storage is just as critical as the right packaging. “Even the best bottle of oil will degrade quickly if it’s left on a sunny counter or near the stove,” Myers says. The perfect place to stow it: a cool, dark pantry or cupboard. “I often tell my clients to treat olive oil the way they would a fine wine—protect it from heat and light to keep it at its best.”
But while wine improves with age, olive oil doesn’t. “Once you open a bottle, it’s a race to the bottom—use it generously and enjoy it while it’s at its freshest,” she advises.
Dining and Cooking