Why Do People Prefer Dark Bottles for Olive Oil?

  • By David McCoper

Published: Thursday, Jul 19, 2025

Preserving Quality by Protecting from Light

Olive oil is notable for both its flavor and its nutritious qualities. These priceless substances are quite susceptible to environmental influences. Therefore, picking a high-quality product requires knowing why olive oil bottles are made of dark-colored glass.

 

Preserving Quality by Protecting from Light
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Light, particularly ultraviolet (UV) light, is one of olive oil's worst enemies. Olive oil suffers from the following adverse consequences when exposed to light:

  • When photo-oxidation starts, free radicals are created.
  • Chlorophyll and polyphenols, two important antioxidants, decompose.
  • Deterioration of flavor and scent takes place; the oil may taste rancid.
  • Nutritional value declines, particularly in terms of phenolic content and vitamin E.

Dark Glass's Protective Potential
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The majority of visible and UV light is blocked by dark-colored glass, particularly that which is green, amber, or brown. This guarantees:

  • Reduced danger of photooxidation
  • Increased stability of polyphenols
  • The product lasts longer and retains its scent and freshness

 Note: Although clear glass looks good, it seriously degrades the quality of olive oil.

Heat, Oxygen, and Light: The Three Invisible Dangers
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Olive oil is a very sensitive food item. Heat, oxygen, and light are its worst enemies. The longer its nutritional content, aroma, and phenolic richness are maintained, the better it is protected.

  • Photo-oxidative damage is caused by light, particularly UV radiation.
  • Oxidation is accelerated every time a bottle is opened by oxygen.
  • Polyphenol degradation is caused by heat above 25°C.

For this reason, the airtightness of the cap, the storage temperature, and the packaging color are all very significant.

What Is the Best Way to Store Olive Oil?
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  • Keep it out of direct sunlight, preferably in a closed cabinet.
  • 15–22°C is the ideal temperature.
  • For everyday use, use smaller amounts rather than bottles that are opened frequently.
  • Avoid using metal or plastic containers since they can change the flavor.

Is Olive Oil Perishable?
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Yes, olive oil can become bad. Long-term exposure to air, heat, and light can cause deterioration in the following ways:

  • Changes in color (becoming brownish)
  • Burnt or rancid flavor
  • Absence of a distinguishing scent

Spoiled oil loses most of its nutritional value in addition to its flavor.

Scientific Proof: What Is the Effect of Light Exposure?
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Research indicates:

  • Within a few weeks, olive oils kept under clear glass can lose up to 30% of their polyphenol content.
  • Oils kept in boxed packaging and dark glass stay stable for a lot longer.

Source: Gutiérrez Rosales et al., 2003; Aparicio & Luna, 2002

Shelf Protection: It Takes More Than Just a Bottle
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Olive oil is typically purchased off the shelf. However, intense illumination is frequently seen on retail shelves. Oils in clear or light-colored bottles are susceptible, and within a few days:

  • Levels of polyphenols may decrease
  • Degradation of flavor could start
  • The amount of chlorophyll may degrade

For this reason, certain manufacturers, such as Garisar, choose to box their bottles for double-layer protection. This guarantees the integrity of the goods even in retail lighting.

What to Look for in Bottle Color: A Consumer Guide
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  • Dark-colored (brown, amber, or green) glass bottles are ideal.
  • Avoid clear glass, especially for products that are exposed to the shelves.
  • Choose supplementary defenses such as opaque sleeves or cardboard boxes.
  • Make sure the cap (such as a screw cap with an inner seal) is airtight.

Garisar's Two-Layer Defense Method
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At Garisar, we prioritize both the production and preservation of olive oil:

  • Early-season harvest olives from Arbequina
  • Cold extraction below 24°C
  • dark green glass bottles
  • Outer boxes that block light

This two-pronged strategy prolongs the fresh flavor and polyphenol content.

In Conclusion, Color Is About Quality More Than Just Appearance

Olive oil in dark glass bottles is more than just a style decision. Maintaining the quality of the oil is a scientific and technical necessity.

Don’t merely look for "extra virgin" or "cold-pressed" labels when purchasing olive oil. Take note of the bottle's color, closure type, and whether or not it is packaged to block light.
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