The award-winning producer has developed a new labeling system that
helps keep EVOO at the ideal temperature to maintain quality.
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). More