Long before kitchens had cupboards, labels or best-before dates, people understood that exceptional olive oil deserved protecting. For more than five thousand years, generations across the Mediterranean refined one simple idea: keep olive oil cool, sealed and away from the light.
Modern science has only confirmed what they already knew.
A History of Preserving Olive Oil
Among the earliest surviving olive oil jars are examples dating to around 3000 BC from Crete, home to the Minoans, one of the Mediterranean's earliest great civilizations. As olive oil became one of the region's most treasured commodities, neighbouring cultures refined their own methods of storing it. Egyptian oil jars were often crafted with long, tapered bases so they could be partially buried in cool sand, helping to maintain a more stable temperature. The Greeks and Romans later standardised the amphora for transporting olive oil across the Mediterranean, relying on thick terracotta vessels that naturally shielded the oil from light and helped preserve its quality throughout the journey.
The principles behind the amphora endured for millennia. In Puglia, these vessels evolved into capasoni – large terracotta jars sealed with a clay disc and a traditional mixture of lime and ash, with a small spout near the base for drawing the oil. Hand-thrown by local artisans, capasoni remained part of everyday life well into the mid-twentieth century. For almost three thousand years, the philosophy of storing olive oil changed remarkably little: keep it sealed, keep it cool and protect it from the light.
Only in the last century, with the rise of inexpensive clear glass and retail display shelving, did practicality begin to give way to presentation. Beautiful though they may appear, transparent bottles expose olive oil to the very element generations worked so carefully to avoid.
The Science Behind It
Extra virgin olive oil has two principal enemies: light and heat.
Both accelerate oxidation, the natural process that slowly diminishes the freshness, flavour and nutritional qualities of the oil.
Of the two, light is particularly damaging. Exposure to light activates naturally occurring pigments within the oil, initiating chemical reactions that gradually degrade its delicate aromas and flavours. Even ordinary kitchen lighting can contribute to this process over time.
Heat has a similar effect. Higher temperatures steadily reduce the concentration of the antioxidants and polyphenols that give premium extra virgin olive oil its distinctive peppery finish, vibrant character and many of its health benefits. The closer a bottle sits to a stove, oven or sunny windowsill, the more rapidly this deterioration occurs.
Eventually, fresh grassy notes give way to flat, waxy flavours – a clear sign that the oil has lost much of what made it exceptional.
Where History Meets Design
Thousands of years later, the principles behind the ancient amphora remain remarkably unchanged.
An opaque vessel shields olive oil from light. A secure seal limits exposure to oxygen. A cool storage place helps preserve its freshness. These are not nostalgic traditions; they remain the most effective ways to protect extra virgin olive oil today.
Modern cruets and fustis continue this philosophy. A thoughtfully designed cruet safeguards the olive oil you reach for each day, while a larger fusti allows you to purchase olive oil in greater quantities without compromising quality, decanting only what you need while the remainder stays protected.
At Olivetta, these centuries-old principles quietly shape every packaging decision we make. Whether our extra virgin olive oil is presented in painted glass, a traditional tin or our bag-in-box collection, each vessel is chosen first for its ability to shield the oil from light. Their beauty is intentional, but preservation always comes first.
Four Simple Ways to Protect Your Olive Oil
- Store your olive oil in a cool place, away from direct sunlight.
- Keep the bottle tightly sealed after every use.
- Avoid storing it beside the stove, oven or other sources of heat.
- If buying in larger quantities, decant only what you need into a cruet, leaving the remainder safely stored.
A Tradition Worth Preserving
Extra virgin olive oil has travelled through more than five thousand years of history to reach your kitchen.
Caring for it well is simply the final step in that journey.
Explore Olivetta's collection of cruets and fustis, thoughtfully designed to preserve the freshness, flavour and integrity of exceptional extra virgin olive oil—for today, and for years to come.
