The production of olive oil is a heritage of quality strongly linked to the traditions of the various territories. The guarantee of the origin and of the observance of the best production techniques is the real added value of an olive oil and of the work of those that produce it.
The various forms of olive oil counterfeiting cancels the value of a product of excellence, and provokes serious damage both economically and in terms of image to a sector which, in some countries – such as Italy and Spain – represents the most important agrofood industry.
Fighting counterfeiting means:
The problem of counterfeiting regards two fundamental areas:
The “non-refillable” technologies developed for the closures of oil bottles represent an (THE) (MOST) effective solution to counter the phenomenon of re-filling.
The “non-fillable” and “non-refillable” caps developed for the closures of oil bottles represent the most effective solution to counter the phenomenon of re-filling.
Olive oil at a restaurant. New legislation to protect customers
Several producer countries have adopted or are considering adopting legislation to guarantee quality olive oil on the tables of establishments serving food, by introducing the obligation to use labelled bottles with non-refillable closures.
The European Community has rejected the plan to extend provisions to all EU countries. The Community.
In more general terms, with regard to regulations to guarantee the quality of olive oil, the latest legislative orientation envisages specific obligations on how olive oil is served at the table in restaurants, bars, canteens and catering venues.
The objective is to ensure the customer that:
The legislative situation
At present, the legislative situation is in a state of change: some producer countries, which are more sensitive to safeguarding the quality of their olive oils, have adopted specific internal legislation and have proposed to extend legislative provisions to the entire European Community.
on 12 July 2012, the European Agriculture Commissioner, Dacian Ciolos, had presented a legislative plan called “Olive Oil” to the EC Advisory Committee, which envisaged, among other things, an obligation to use non-refillable containers in all EU countries. The provisions were due to take effect on 1 January 2014
Olive oil conveys tradition, history and quality.
Oil is not consumed all in one go at the table, but is used continually in small doses over time. Consuming a product in this way exposes it to certain risks such as oxidation, accidental contamination and the risk of the bottle being re-filled with different, lower quality products with respect to its original content.
Solutions have been designed to enable the quality and the authenticity of the product to be preserved, with pourers that have been specifically designed for the viscosity of the oil, with a view to enabling perfect pouring, as well as anti-drip devices to avoid the drips that could form when pouring is interrupted. In addition to the taste and aroma, it is equally important for oil producers to be able to promote the brand image of their products. The infinite varieties of decoration available for closures enable them to give a personalised touch and to strengthen the overall impression of the container.
Taste and quality
For olive oil producers, it is extremely important to preserve the taste and the characteristics of their precious product and the right closure can help them achieve this goal.
The closures dedicated to the oil industry are made from materials that limit contamination of the product from micro-organisms, humidity and oxidation as far as possible, enabling it to be safely preserved.
This guarantees that each year hundreds of millions of bottles of olive oil from large-scale industry and also smaller producers, are consumed throughout the worlds and are as perfect as when they were bottled.
Practicality and safety
Oil closures are a guarantee of ease of use, reliability and safety.
Over the years, patented pourers have been designed specifically for the viscosity of the oil, with a view to enabling perfect pouring, as well as anti-drip devices to avoid the drips that could form when pouring is interrupted. The most recent systems also enable the speed and the quantity of the product being poured to be controlled, for example by means of pouring spout integrated into the “classic” aluminium closure.
There are also exclusive systems which, given the recent parameters introduced by the European Union, protect extra virgin olive oil and have contributed to making the consumption of this valuable product even safer, by protecting the content of the container from any attempts at counterfeiting.
These closures are fitted with tamper-evident systems, which show when it is first opened, non-refillable valves to reduce the risk of re-filling to a minimum and system which attach the closure to the bottle to avoid its removal.
Design and personalisation
Our aluminium or plastic oil closures leave considerable room for personal artistic freedom in terms of length, diameter and even new shapes.
The use of top and lateral printing technologies such as serigraphy, lithography, hot printing, offset printing and relief and negative embossing means that the look of the closure can be varied enormously, therefore creating an effective and distinctive product image.