Extra virgin olive oil (*EVOO- extra virgin olive oil) is a highly valued product for its health benefits. Rich in polyphenols and unsaturated fats, it is considered one of the healthiest fats available on the market. However, the quality and safety of olive oil largely depend on storage conditions, and choosing the right packaging is crucial. In this article, we will discuss the impact of various packaging types on olive oil quality, the risks associated with Bisphenol A (BPA), and alternative solutions like modern bag-in-box packaging, glass, and stainless steel, which better protect extra virgin olive oil.

Polyphenols are naturally occurring compounds found in plant-based foods such as cocoa, tea, fruits, vegetables, and olive oil. Some polyphenols work as antioxidants, which means they neutralize harmful free radicals that potentially damage the body’s cells, leading to conditions like cancer, heart disease, and cognitive decline. Polyphenols are one of many reasons why studies show that eating more plant-based foods is important for your overall health. Studies show that polyphenols help fight inflammation and may help lower the risk of several diseases such as heart disease, some types of cancer, and neurodegenerative diseases such as Alzheimer’s. Olive oil contains at least 30 different phenolic compounds, including oleacein, tyrosol and hydroxytyrosol. Phenolic content depends how the oils are processed and stored.