Oxygen inside air may cause olive oil to become rancid. This starts from the
top surface where air exposure is continuous. This the reason the necks of
the bottles are narrow, surface exposed to air is minimized. When the rest
of container will not be used, say within a month, it is better to transfer
the olive oil to a smaller container and fill till to half neck and seal the
lid tightly to prevent air penetration.
ODOURS. Olive oil easily absorbs foreign odours and smells carried
by air. You must keep olive oil in a tightly sealable container and tightly
seal the container after every use and stow away from synthetic or natural
odours, fuels, chemicals, exhaust gases, organic debris, etc.
Differences of temperature due to night and day, rainy days or climate
changes may cause condensation of moisture in air on the walls of container
as pure water droplets. When the container is tightly sealed, outside
moisture shall not effect olive oil. However temperature drops by night may
cause condensing of water droplets on outside of olive oil container. If
container is tin, rust may start and if there is a paper label, paper may
absorb the water and swell and deform and may partially peel off. The
corrugated carton boxes containing olive oil containers can absorb the
condensing moisture and become softer and not be able to carry the
containers and may be easily torn by slight forces.
To avoid this situation, the ambient relative humidity must be less than 60%
and cartons should be stowed about 10 cm (4”) above the ground on pallets
and cartons should be covered with cloth or plastic in high ceiling spaces.