Why We Only Use Glass and Certified Tins

Not all olive oil makes it to the table in the same condition it left the mill.
Light, heat, and air are the quiet enemies of freshness, and most of the damage happens in the bottle.

At Bregu Lofatave, we take this part personally.
We don’t spend all year caring for our trees, harvesting at the perfect time, pressing within hours, and storing in stainless steel tanks, only to let the oil degrade once it’s bottled.

This is why we choose two types of packaging only:

1. Dark Glass Bottles

Our bottles are made in Italy from food-safe, UV-protective glass.
They shield the oil from light exposure, help stabilize temperature, and preserve both flavor and nutritional value.
They are heavier to ship and more expensive to produce, but they protect what’s inside.

2. Certified Food-Grade Tins

For larger volumes, we use European-manufactured tins specifically certified for olive oil.
These are not improvised containers or bulk-style cans. They are coated, sealed, and tested to prevent metallic contamination, oxygen exposure, or leakage.
Their shape also allows for better stacking and less space in transport, which helps us reduce waste.

Why It Matters

You may not taste the difference on day one. But over time, poor packaging steals everything:
Aroma. Bitterness. Complexity. Even health benefits.

Great oil is fragile. It asks for protection.
And we believe that how you package a product says everything about how much you respect it.

That’s why our oil travels like it was still in our cellar, dark, cool, and safe.

Because quality doesn’t end at the press.
It ends in your hands.