Packaging Choice in Olive Oil: Tin or Glass? Which One Protects Better?

  • By David McCoper

Published: Thursday, Jul 19, 2025

The quality of olive oil depends not only on how it’s produced but also on how it’s stored. That’s why the choice of packaging — tin or glass? — becomes a far more important question than it might initially seem. So which one offers better protection for olive oil? And what should consumers look for when making that decision?

In this article, we’ll examine the advantages and disadvantages of both tin and glass packaging, as well as their impact on olive oil’s shelf life — from a technical perspective.

 

Why Is Olive Oil So Sensitive to Environmental Conditions?
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Especially in early harvest and cold-pressed varieties, olive oil contains high levels of monounsaturated fatty acids(mainly oleic acid) and polyphenols. However, these valuable compounds are highly sensitive to environmental factors.

The main threats to olive oil quality are:

  • Light (especially UV radiation): Triggers photo-oxidative reactions
  • Oxygen: Leads to lipid oxidation
  • Heat: Speeds up degradation reactions

As a result of exposure to these factors:

  • Peroxide values increase,
  • Polyphenol content decreases,
  • Flavor and aroma deteriorate,
  • Nutritional value declines.

That’s why proper packaging plays a critical role not only in convenience but also in chemical stability.

Glass Bottles: Aesthetic Appeal, Limited Protection
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Advantages:

  • Glass is an inert material, meaning it doesn’t chemically react with olive oil.
  • Especially dark-colored glass (green or amber) filters out some light, offering moderate protection.
  • Preferred for its aesthetic value and consumer appeal.

Limitations:

  • Clear glass allows UV and visible light to penetrate, which can lead to photo-oxidation.
  • Oils rich in chlorophyll (like early harvest varieties) deteriorate faster when exposed to light.
  • The air-tightness of glass bottles depends heavily on the type and quality of the cap or closure system.

Note: Professional producers often use inert gas filling or special “non-drip” closures to reduce oxygen exposure.

Tin Packaging: Full Protection from Light and Oxygen
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Technical Advantages:

  • Completely opaque — blocks 100% of UV and visible light
  • Metal structure provides superior oxygen barrier
  • Durable and shatter-resistant, ideal for transport and storage

Interior Coating (Lacquer):

  • Olive oil must not come into direct contact with metal, as this can cause oxidation or metal migration.
  • That’s why tin containers are coated with BPA-free, food-safe lacquers (epoxy, polyester, or acrylic-based).
  • Low-quality coatings can allow metal ions to leach into the oil, compromising quality.

Considerations:

  • Tin is highly heat-conductive, so it should be stored in cool environments.
  • During use, oxygen exposure may increase, especially in larger containers. It's often recommended to transfer from large tins into smaller bottles for daily use.

Scientific Evaluation: Packaging and Oxidation
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In various studies (e.g., Aparicio & Luna, 2002), the oxidative stability of olive oils stored in different packaging types has been evaluated.

  • In tin containers, peroxide values remained low for up to 6 months.
  • In glass bottles, especially when exposed to light, significant losses in aroma compounds and polyphenol content were observed.
  • In unfiltered oils, which contain more natural antioxidants, packaging choice has a stronger influence on preservation.

At Garisar, Packaging is a Protective Shield

At Garisar, we don’t just produce high-polyphenol early harvest olive oil — we go a step further to preserve its integrity through careful packaging.

  • We harvest Arbequina olives at the very beginning of the season,
  • Process them using cold extraction under 24°C,
  • And bottle our oils exclusively in dark-colored glass bottles designed to resist light exposure.

But we don’t stop there: every bottle is placed inside a light-blocking outer box, ensuring double-layer protectionagainst photo-oxidation, even under store lighting.

Independent laboratory tests confirm that our oils consistently contain over 600 ppm of polyphenols, and thanks to our holistic packaging approach, this value remains stable for an extended period.

Conclusion: Packaging Is the Silent Guardian of Quality

Even the best-produced olive oil can quickly lose its value if stored in the wrong packaging. When choosing between tin and glass, consider the following factors:

  • Consumption timeline
  • Storage environment
  • Physical durability
  • Ability to preserve chemical integrity

Tin offers maximum durability and long-term protection.
Glass, on the other hand, is ideal for everyday use and presentation — if it’s dark-colored and stored properly.
Title

Poliphenol  (+600 ppm) 

Acidity (Max 0.2 Mg)

Garisar High In Polyphenol Extra Virgin Olive Oil 

NYIOOC Gold Medal Winner 
BUY NOW

Poliphenol  (+600 ppm)

Acidity (Max 0.2 Mg)

Garisar High In Polyphenol Extra Virgin Olive Oil 

NYIOOC Gold Medal Winner 
BUY NOW