Oxygen joins heat and light as one of the "Big Three"- heat, oxygen, and light- which are the top enemies of tasty, good quality EVOO. When exposed to these elements, the olive oil can erode leaving the delightful flavors of Picual olives in the dust and diminish the health benefits that make olive oil a cooking staple in the kitchen. Here, we explore why oxygen poses a threat to olive oil, how Graza's packaging fortifies against oxidative damage, and essential practices to maintain freshness and flavor in your kitchen.

Why Does Oxygen Deteriorate Olive Oil? 

Like it's oxidation-buddy heat, oxygen ignites an oxidation process in olive oil when exposed (OXygen sounds a lot like OXidation). A study by the Olive Oil Times, found that oxygen exposure affects the sensory profile of olive oils AKA the tasty freshness we love in all of our recipes! To test the effects of oxygen, scientists left bottles of olive oil with loosely attached lids for a month. They found that oxygen started a chemical reaction within the oil that lead to rancidity development. 

Oxygen forms peroxides, which create a series of chain reactions that generate volatile substances responsible for rancid oil smell. In addition to the bad taste and smell of rancid oil, buildup of peroxides in the body can lead to a plethora of health consequences and implications. Olive oil being the smart cooking fat it is, protects itself against oxidation with high levels of polyphenol. While the polyphenols cannot fight off oxidation forever, the higher the level of polyphenols the longer the oil lasts. 

Imagine paying for high quality EVOO just to have oxygen strip all away all the polyphenol goodness!

How Does Graza Protect Against Oxygen Damage?

We personally think if you pay for tasty, fresh EVOO that's what you should expect from every use. Don't let oxygen steal your EVOO experiences. This is why choosing the right packaging is crucial to preserving the flavor and sensory profile of oil. Graza's twistable top limits the actual amount of open space exposed to oxygen and also makes it super easy to reseal after every use (no loose lids around here)!

BUT WE TOOK IT A STEP FURTHER! Our aluminum can refills are nitrogen sealed to further combat the effects of oxidation. Nitrogen is an odorless, tasteless gas used in our cans' packaging to eliminate any leftover oxygen in the can after it has been filled with oil. Think of nitrogen sealing like olive oil's time machine, it preserves the taste and freshness of the oil at the time of canning!

To preserve your olive oil's health benefits and taste, you should try to keep it away from sunlight, oxygen, and heat as much as possible. This means keeping your Graza in a cabinet or part of the kitchen that doesn't get much light and isn't close to your microwave or oven. And always remembering to twist close your easy squeezy bottle!