**5. Packaging of olive oil**

After olive pressing, oils are transferred in tanks and after pouring they are put into storage containers where they attain their sensory characteristics. Containers are of different materials and capacity ; they are made mainly with AISI 304 inox steel which is also used for the containers intended for olive oil clarification.

The packaging in the selling container is the last unit operation: it is very important for product stability, maintaining high quality level and also value added, if carried out properly.

Reduction of oxygen in the packaging headspace and light exposure are key factors in lowering lipid oxidation and off-flavour development, thus keeping quality of olive oil.
