The quietest thief in olive oil is oxygen. It does not spoil oil overnight; it works slowly, oxidizing the delicate compounds that carry aroma and freshness, dulling a vivid oil into a flat one. Every day oil spends in contact with air is a small withdrawal from its quality.
At Posterino, we stop the theft at the tank. After cold extraction, our oil rests in stainless steel tanks flushed with nitrogen — an inert gas that displaces the oxygen above the oil’s surface. Under that protective blanket, the oil waits for bottling in a state of suspended freshness, tasting in spring very much as it did in the week it was pressed.
The mass-market supply chain rarely offers such care, because its economics do not demand it. Bulk oil moves through many tanks, transfers, and warehouses, meeting air along the way, and the eventual blend is priced accordingly. Nitrogen storage is a step you take when you intend to put your family’s name on something exceptional. Posterino has been that kind of family, in San Procopio, for six generations.
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