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: oxidation, accidental contamination and the risk of the bottle being re-filled with different, lower quality products.
Olive oil is one of the food products that is most susceptible adulteration in the world, and Italian producers, who export over one third of the oil produced – the most requested in the world due to its quality – are the most damaged by tampering practices.
In the oil and vinegar sector, Guala Closures provides a diversified range of caps, both short and long, 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.