The use of aluminum bottle caps for olive oil is feasible and has significant advantages, but it is necessary to choose the appropriate aluminum cap design and material process according to its characteristics.

Four advantages of aluminum olive oil bottle caps

1. Antioxidant protection

- The high barrier properties of aluminum effectively isolate oxygen (oxygen permeability <0.1 cc/m²-day), slowing down the oxidative rancidity of the olive oil (increase in AV value), maintaining the polyphenol content and freshness of the taste.

- The lining is made of food-grade epoxy coating or PVC/PE gasket to avoid direct contact of the aluminum with the oil and to prevent the migration of metal ions (in accordance with FDA 21 CFR or EU 10/2011 standards for food contact materials).

2. Light and Temperature Resistance

- Aluminum cap can be matched with dark glass bottle or matte anodized to block ultraviolet rays (UV380nm light blocking rate>99%), preventing light oxidation of oils caused by light.

- Aluminum has a wide range of temperature resistance (-40℃~120℃), suitable for cold pressed olive oil storage at room temperature or high temperature filling process (some virgin oils can be filled at 60℃).

3. Sealing and anti-theft

- Precision stamped thread structure + twist-off anti-theft ring (torque 1.5-2.2N-m) ensures no oil leakage during transportation and no recovery after opening, eliminating the risk of adulteration.

- Passed helium leakage test (leakage rate ≤1×10-⁶ Pa-m³/s), better than the sealing requirements of International Olive Oil Council (IOC).

4. Environmental protection and brand premium

- Aluminum is 100% recyclable, reducing the carbon footprint (95% reduction of CO₂per ton of recycled aluminum), in line with the green positioning of organic olive oil.

- Laser engraving or color printing can be used to present high-end patterns such as olive leaves and totems of origin, enhancing shelf appeal (e.g. Italian high-end brands use embossed aluminum caps).