Why 18:1 in a can ?!
I thought 18:1... 18:1 was designed by and for chefs. By and for chefs?
Yes, the experience gained working with Michelin-starred and/or avant-garde chefs led us to develop this packaging that meets five main requirements:
- Protection from oxidation: Olive oil oxidizes when exposed to light. It turns rancid.
- Unbreakable: You can't imagine a bottle breaking in the middle of service.
- Cleanliness: Our pourer and the top part of the bottle prevent any drips.
- Recyclability: This was obvious to us, given the large quantities of olive oil consumed.
- Cost: We invested all our money into the olives, not into the packaging!
18:1 is, above all, an olive oil!
Read more
From Olive to Tin – Episode 5
From the ripening of the fruit to oil extraction, discover the different stages that transform an olive into exceptional olive oil.
Read more
At the Heart of the Olive - Episode 4
Before becoming an oil-bearing olive, the fruit first develops its pit and gradually grows its flesh. Discover an essential stage in the secret life of an olive.
Read more
The Birth of an Olive – Episode 3
A flower has been fertilized. A tiny fruit begins to appear. Discover fruit set and why the olive tree naturally drops some of its young fruits.
Read more