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| Specification | Value |
|---|---|
| Product Name | Dorica 100 mL European Bottle |
| Material | Glass |
| Colour | Antique Green |
| Capacity | 100 mL |
| Diameter | 1 5/8” (≈ 41 mm) |
| Height | 5 3/4” (≈ 146 mm) |
| Neck Finish | ROPP 31.5 mm |
| Neck Type | Screw |
| Pallet Quantity | 4536 |
| Closure Compatibility | ROPP cap or integral pourer (sold separately) |
| Country of Manufacture | Europe |
INFORMATION SHEET
What is a DOP Closure and how do you apply it to an Olive Oil glass bottle? Once the olive oil has been filled into the bottle you can see the video on how to apply.
This video shows how a DOP closure can be applied to the olive oil bottle. The non-refillable DOP snap closure once fitted is not removable. The DOP is considered safe, hygienic and very easy to apply even without the need for machinery. One pressure application can have the DOP applied to the bottle and is ready to remove the tamper-evident seal and pour the olive oil directly from the bottle.
The non-refillable system is a new type that can be seen across Europe without the need for applying the thread to the bottle.
Extra virgin olive oil (EVOO) is extremely sensitive to light, oxygen, heat and metal contact. Packaging, therefore, plays a direct role in how long an olive oil remains “extra virgin.” Major reviews from UC Davis emphasise that optimal packaging must reduce light exposure, oxygen ingress, and headspace, while also ensuring cool storage. At the same time, producers—especially small to medium Australian growers—must consider costs, machinery requirements, recyclability, consumer preferences, and minimum order quantities (MOQ). Below is the most complete and updated comparison of all common packaging formats.
PET offers convenience and low cost but has moderate oxygen permeability and allows light penetration, which accelerates oxidation. A 2023 study showed PET-stored EVOO experienced higher acidity, peroxide values, UV oxidation indices and sensory degradation over 12 months—especially at elevated temperatures.
Migration of PET oligomers and antimony into oil is within regulatory limits, but increases under heat.
rPET has a lower carbon footprint than glass, but Australian recycling for PET varies by region.
Metal cans provide total light protection and excellent oxygen barrier characteristics. UC Davis stresses that lined cans effectively prevent metal migration and protect quality.
Compared with BIB, cans may show slightly faster oxidation when half-empty, but still protect oil well if stored cool. A 24-month study found both cans and BIB maintained EVOO within legal quality limits.
Steel and aluminium have high recycling rates in Australia.
Many producers prefer cans because Australian consumers are increasingly concerned about soft plastics, especially given the collapse of local soft-plastic recycling schemes (e.g., REDcycle).
Best for: Bulk, foodservice, premium oils, export, and producers who want reliability without specialised equipment.
Glass is chemically inert. Coloured glass offers some UV and visible light protection—amber performs better than green - but clear glass accelerates photo-oxidation significantly.
Coloured glass slows degradation but still allows some light through, so shelf lighting and storage conditions matter.
Highly recyclable, but heavy to transport. Bottle breakage is an inconvenience for producers.
Best for: Premium retail oils with attention to storage conditions.
Research shows clear glass provides almost no light protection, leading to rapid losses in phenolics and faster oxidation.
UC Davis warns that clear glass should be avoided unless heavily covered by labels or cartons.
Best for: Fast-moving products or promotional oils kept strictly in the dark.
Bag-in-box offers some of the best oxygen protection because the collapsing bag limits headspace oxygen, and the cardboard blocks light. Numerous studies, including 12- to 24-month trials, confirm superior preservation of phenolics, freshness, and sensory properties compared with bottles and cans.
Plastic contact and disposal concerns hinder adoption, despite technical superiority.
Best for: Large producers with dedicated filling lines, subscription models, or export markets where BIB is accepted.
BOV packaging uses a hermetically sealed internal pouch separated from an external propellant. The oil never contacts the propellant; instead, it is dispensed by pressure.
Best for: High-end culinary oils, premium lines, foodservice, and producers wanting differentiation without investing in BIB equipment.
| Packaging Type | Light Protection | Oxygen Protection | Machinery Required | Recyclability (Australia) | Cost | Consumer Acceptance | Best Use Case |
|---|---|---|---|---|---|---|---|
| Cans (lined) |
★★★★★
|
★★★★☆
|
Easy | High | Medium | High | Bulk, premium, foodservice |
| Bag-in-Box |
★★★★★
|
★★★★★
|
Specialised | Low (soft plastics) | High (at scale) | Medium–Low | Long shelf life, export |
| Coloured Glass |
★★★☆☆
|
★★★★★
|
Easy | High | Higher | Very High | Retail premium |
| Clear Glass |
★☆☆☆☆
|
★★★★★
|
Easy | High | Higher | High | Fast turnover only |
| PET Plastic |
★☆☆☆☆
|
★★☆☆☆
|
Easy | Moderate | Low | Medium | Value lines, short shelf life |
| Bag-on-Valve (BOV) |
★★★★★
|
★★★★★
|
Moderate | Low–Moderate | Higher | Medium–High | Premium spray oils |
Selecting the most suitable packaging for extra virgin olive oil hinges on finding the right balance between quality preservation, consumer expectations, and production practicality. Among all options, lined metal cans stand out as one of the most reliable and efficient choices: they are easy to fill by weight, offer excellent protection from light and oxygen, avoid consumer concerns around plastics, and are highly recyclable in Australia. Coloured glass bottles remain the strongest retail performer, pairing good product protection with strong shelf appeal and flexible filling options - from hand-applied caps to automated capping machines that minimise leakage risks. Clear glass should only be used for fast-moving products due to its poor light protection.
While innovative systems like bag-on-valve offer outstanding oxygen exclusion and controlled dispensing, their higher cost and MOQ requirements mean they are best suited for premium or specialised product lines. PET plastic bottles can work for value-oriented, short-shelf-life oils kept in cool, dark environments, but they are not ideal for long-term storage or premium markets.
Overall, Australian producers benefit most by matching each packaging format to the oil’s intended shelf life, sales channel, and brand positioning. Thoughtful packaging selection not only safeguards quality but also streamlines production and aligns with evolving consumer and environmental expectations.
References
CONSUMER EDUCATION
Extra Virgin Olive Oil (EVOO) is often hailed as a “liquid gold” in kitchens around the world – a term famously used by the ancient Greek poet Homer. For Australians, EVOO is more than just an ingredient; it’s a heart-healthy cooking staple and a link to centuries of Mediterranean tradition. This guide will explain exactly what EVOO is and how it differs from other olive oils, how it’s produced (from grove to bottle), its science-backed health benefits, and the many ways you can use it – both in your cooking and beyond. Along the way, we’ll share some interesting facts that highlight why this oil has been prized since antiquity. Let’s dive in!
By contrast, other grades of olive oil are lower in quality or more processed:
In summary, EVOO stands apart from other olive oils because it’s unrefined, of top sensory quality, and packed with natural compounds. If you drizzle a good EVOO on a salad or taste it on a spoon, you’ll notice a bright, complex flavour – something you won’t get from the flat, one-note taste of refined “olive oil” blends.
EVOO’s journey from tree to bottle is a fascinating combination of ancient tradition and modern food science. It all starts in the olive groves. Olives destined for high-quality EVOO are often hand-picked or gently shaken off trees (modern farms may use mechanical harvesters that vibrate the trunks or use catching frames). The timing of harvest is crucial: early in the season, when olives are green to purplish, they yield less oil, but it’s very rich in flavour and antioxidants; later harvest (ripe black olives) yields more oil but with mellower taste. Many premium Australian producers, much like those in the Mediterranean, opt for early harvest to maximise quality.
Once picked, speed is key – olives are quickly transported to the mill, because freshly harvested olives start to oxidise and ferment if they sit too long. Ideally, olives are pressed within 24 hours of harvest to prevent quality loss. At the mill, the olives are washed to remove leaves and dust, then crushed (pits and all) by either traditional stone mills or modern steel crushers. This creates an olive paste, which is then gently malaxed (slowly churned) for 20–45 minutes. Malaxation allows tiny oil droplets to coalesce, but it’s done under strict temperature control – this is where the term “cold-pressed” or “cold extraction” comes in. To qualify as cold-pressed, no heat above 27 °C is applied during extraction. Keeping the paste cool preserves aromatic compounds and nutrients; higher temperatures could extract a bit more oil, but at the cost of flavour and antioxidants. Australian and European producers alike adhere to this, as heat can reduce EVOO’s polyphenols and vitamin E (and increase oxidation)
A Roman-era olive oil press in Capernaum, Israel. Ancient presses used large millstones to crush olives, and the oil was separated by gravity. Today, modern cold-pressing uses centrifuge extractors, but the goal remains the same – to physically squeeze oil from olives without chemicals or high heat, preserving quality. (photograph of a Roman-era olive mill in Capernaum)
After malaxation, the paste is pressed or, more commonly, centrifuged. Modern mills use a decanter centrifuge, which rapidly spins the olive paste to separate oil from water and olive solids. The result is fresh olive oil (plus some vegetable water). The oil may then be filtered or simply left to settle so that tiny particles and moisture drop out over time. Some artisan oils are unfiltered, yielding a cloudy appearance, but most commercial EVOOs are filtered for clarity and stability. Finally, the oil is stored in stainless steel tanks (ideally with minimal air exposure) and later bottled.
Throughout production, maintaining quality is paramount. At no point are solvents or refining used – EVOO is purely a natural juice. This careful process explains why EVOO is more expensive than generic cooking oil: it takes a lot of olives and care to produce. In fact, it typically takes around 4 to 6 kilograms of olives to cold-extract just 1 litre of EVOO (for some early harvest oils, even more). That represents roughly 8000–10,000 individual olives in each litre of premium oil! Such figures help us appreciate the effort and agricultural value inside each bottle of EVOO.
Australian EVOO note: Australia may be far from the Mediterranean, but it has a burgeoning olive oil industry of its own. Olives were first brought to Australia in the 1800s, and the industry remained small until a boom in the late 20th century. The Australian olive industry is over 150 years old, but it has expanded rapidly across all mainland states in recent decades. Today, Australia produces high-quality EVOOs, particularly in regions with Mediterranean-like climates (such as parts of South Australia, Victoria, and Western Australia). Aussie EVOOs often win awards for their robust flavours and purity, thanks to modern farming and milling techniques. So when you shop, know that some EVOO on the shelf – in addition to imports from Italy, Spain, Greece, etc. – is grown and pressed right here in Australia.
Extra Virgin Olive Oil isn’t just a tasty fat – it’s exceptionally good for you. Its health benefits are backed by a wealth of scientific research and have even been recognised by international health authorities. Here are some of the top evidence-based benefits:
Lastly, remember that EVOO is a fat and thus calorie-dense, so use it in place of other fats rather than simply adding on (to balance overall energy intake). But as fats go, EVOO is about the best you can choose for your health. It’s no surprise the Australian Dietary Guidelines and Heart Foundation include olive oil as a core part of a healthy eating pattern, encouraging people to swap butter and animal fats for olive or other plant oils. EVOO isn’t a miracle cure-all, but it is a potent, natural contributor to wellness – and a delicious one at that!
One of the beauties of EVOO is its culinary versatility. You can use it raw, you can cook with it, you can even bake with it. Here are some popular ways to integrate EVOO into your daily diet, along with tips particularly suited for Australian kitchens:
Drizzling extra virgin olive oil over a salad of avocado, tomato, and greens. Incorporating EVOO into daily meals can be as simple as using it to dress salads, dip bread, or finish cooked dishes – adding both flavor and healthy fats to the Australian diet.
Quick recipe ideas:
Olive oil’s usefulness goes far beyond food. Throughout history, olive oil has been used in daily life in myriad ways – and many of these uses are still relevant or just plain handy today. Here are some nonculinary applications of olive oil:
As you can see, a bottle of olive oil in the cupboard can double as a mini home remedy kit! One caveat: for non-food uses, you don’t necessarily need to use your finest extra virgin oil – a basic grade or older bottle that you don’t want to cook with can find a second life polishing your coffee table or deep-conditioning your hair. Food-grade olive oil for beauty and home use means you’re avoiding the petrochemicals found in some commercial products, which is a win for those with sensitive skin or who prefer eco-friendly options.
To round out our EVOO guide, here are some fun facts and bits of trivia that make olive oil even more fascinating:
Extra Virgin Olive Oil is truly a kitchen all-star – it elevates our food and supports our health. We’ve learned that EVOO differs from lesser olive oils in quality and production, coming straight from fresh olives without chemicals or refining. We’ve seen how it’s made, preserving its sensory and nutritional treasures. Science shows that incorporating EVOO into your diet can benefit your heart, reduce inflammation, and even help you enjoy your veggies more (because they taste better with a good drizzle!). And beyond cooking, olive oil proves its worth in our beauty routines and households.
For Australian consumers, the message is embrace EVOO: use it in your salad dressings, swap it for butter when you can, try it in new recipes – both traditional Mediterranean dishes and local Aussie favourites. With Australian olive oil production on the rise, you might even explore home-grown EVOOs, which can be world-class. Remember to store it well, use it generously but mindfully, and appreciate the story behind it – from ancient olive groves to your dinner table.
In summary, Extra Virgin Olive Oil is more than an ingredient; it’s a lifestyle choice towards better eating and living. So go ahead – enjoy that splash of liquid gold in your meals every day, and taste the difference it makes!
References (selected):
