Award-winning Spanish olive oil company Basilippo claims to have created the world’s first thermochromic label to helps consumers keep EVOO at the right temperature.

Basilippo developed the temperature controlled labeling system, Cool Extra Virgin, that gives consumers accurate information regarding the olive oil’s temperature.

The aim is to help consumers maintain quality and know if it’s necessary to change the storage environment of the bottle.


Making the announcement today, sales and marketing manager, Diego Vergara, explained to Olive Oil Times how the innovative system is a ground-breaking first within the industry and guarantees the maintenance of the cold throughout the development process of Basilippo EVOO.

The label’s thermochromic technology uses sensitive compounds that temporarily change color with exposure to heat.

The label changes color from blue to white when the temperature exceeds 27°C (80.6°F), to help keep the organoleptic characteristics of the EVOO intact.

Basilippo has ideal temperatures of between 15°C (59°F) and 24°C (75.2°F).

Basilippo general director Juana Roldan said the Cool Test system ensures the conditions throughout the development process.

“After 15 years of existence we have learned that much of the sensory complexity of extra virgin olive oil depends on the temperature.

“Basilippo has an obsession to keep the cold from the olive tree to the extra virgin olive oil bottle, to arrive at the table of our customers in the best conditions possible.”

The company’s flagship Basilippo Gourmet First Days of Harvest brand is a three-time award winner at the New York International Olive Oil Competition (NYIOOC).

The Cool Extra Virgin project was started two years ago by Basilippo founder, Juan Antonio Morillo Ruiz, who passed away earlier this year.

“Juan Antonio was always working on improving the production system, looking at how to improve the extra virgin olive oil and, above all, how to educate consumers to know the difference and enjoy the good oils.”

Roldan said customers should be monitoring bottle temperature to conserve the quality of EVOO and the new labeling does this as closely as possible.

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