`Basilippo's New Label Tells Consumers to 'Cool It' - Olive Oil Times

Basilippo's New Label Tells Consumers to 'Cool It'

Dec. 2, 2015
Gaynor Selby

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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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