Why We Ditched the Glass Bottle.

• January 03 2026
• 1 min reading time

Sorry, we don't care if it looks pretty on a shelf. We care if it tastes good.

Walk down any oil aisle, and what do you see? Rows and rows of clear glass bottles, showing off golden-green oil. It looks pretty, right?

It’s also a disaster for flavor.

At Argo, we made a very specific choice to put our premium oil in tins, not glass. Some people think it’s weird. Chefs and people who know oil think it’s brilliant.

Here’s why we joined the tin can revolution: 

1. The Vampire Rule: Light Kills Flavor.

This is the #1 reason. Olive oil is photosensitive. That means light—sunlight, kitchen lights, supermarket lights—attacks the oil. It starts a process called photo-oxidation, which kills the fresh aromas, destroys the healthy antioxidants, and makes the oil taste flat and eventually rancid.

Even dark glass lets some light in. A tin can blocks 100% of light. It’s total darkness inside there, keeping that fresh-from-the-grove flavor locked in until you pop the cap.

2. It’s Tougher Than It Looks.

Have you ever dropped a full glass bottle of oil on a kitchen floor? It’s a tragedy. Tins dent; they don't shatter. They are robust and protect the liquid gold during shipping so it arrives safe and sound.

3. The Planet Loves Heavy Metal.

Glass is heavy. Shipping heavy things burns more fuel. Tins are incredibly lightweight, significantly reducing the carbon footprint of getting the oil from Greece to your table.

Plus, metal is one of the most recyclable materials on earth. It’s infinitely recyclable without losing quality.

The Bottom Line:

We aren't here to sell you a pretty glass vase for your countertop. We’re here to sell you the freshest, most potent Greek olive oil possible. The tin ensures that what you taste is exactly what our farmers intended! 

 

• Share on:
WhatsApp Deel X Email