21
d'Octubre
de
2016 - 10:16
Act.
21
d'Octubre
de
2016 - 10:38
Let's be honest, dressing any dish with the typical single dose of oil that comes in a sachet leaves a lot to be desired. What's more, the waste it generates is out of proportion with its use. It is this thinking that has led to Corium, the single dose of top quality olive oil packaged in attractive biodegradable capsules in the shape of an olive. "Why should a product we have consumed in five seconds be left lying around the planet for the next 100 years?" asks Aitor Susaño, director general of the company located in Constantí. "We wanted to make a product that was more ephemeral, that disappears once it has been used," he adds. And after just over a year working on it, the singular olives are now on the market.
Corium as just launched four varieties that can be bought from its website, while the firm begins to prepare online promotional campaigns and to talk to distributors of gourmet shops. And it is doing this with a team of seven people and "acceleration from Acció".
"The first thing we had to do was find a way of encapsulating the product," says Susaño. This had the added challenge that the oil had to be vacuum packed. "If the capsule does not contain oxygen, then there is no oxidation and the oil is better preserved," says the Corium director general. The other essential point of the project was to find an aesthetic that was "attractive, fun, agreeable and practical." Thus was born the olive that can be used to dress any dish.
Premium from the first
"We want our product to be immediately associated with quality," says Susaño. A good reason for this is the fact that, in terms of price, "we cannot compete right now with plastic single dose capsules." Even though the biodegradable packaging in the shape of an olive is more expensive than traditional sachets, Susaño insists that "it is not as much as you would think. We cost more than plastic, but are cheaper than small bottles, whether glass or plastic."
The high quality oil used for its first consignment is the result of an agreement with a producer with their own press. "For us it was important to reach an agreement with a press that could guarantee the oil was theirs. Sometimes cooperatives can have good and bad olives," he points out. However, that does not mean that they are not open to other varieties. "Next season we will do more tastings and the best oil will be the one we take," says Susaño.
They currently offer 100% organic oil, 100% Arbequina oil, Piqual extra virgin oil and Hojiblanca extra virgin oil. "The bulk format is addressed at the HORECA sector, and that in the glass containers at the individual,", says a Aitor Susaño, who is already thinking about expanding the varieties they offer. For the moment, however, "the important thing is to present the product. The aim is to sell the first consignment of olives within a month."
Corium as just launched four varieties that can be bought from its website, while the firm begins to prepare online promotional campaigns and to talk to distributors of gourmet shops. And it is doing this with a team of seven people and "acceleration from Acció".
"The first thing we had to do was find a way of encapsulating the product," says Susaño. This had the added challenge that the oil had to be vacuum packed. "If the capsule does not contain oxygen, then there is no oxidation and the oil is better preserved," says the Corium director general. The other essential point of the project was to find an aesthetic that was "attractive, fun, agreeable and practical." Thus was born the olive that can be used to dress any dish.
Premium from the first
"We want our product to be immediately associated with quality," says Susaño. A good reason for this is the fact that, in terms of price, "we cannot compete right now with plastic single dose capsules." Even though the biodegradable packaging in the shape of an olive is more expensive than traditional sachets, Susaño insists that "it is not as much as you would think. We cost more than plastic, but are cheaper than small bottles, whether glass or plastic."
The high quality oil used for its first consignment is the result of an agreement with a producer with their own press. "For us it was important to reach an agreement with a press that could guarantee the oil was theirs. Sometimes cooperatives can have good and bad olives," he points out. However, that does not mean that they are not open to other varieties. "Next season we will do more tastings and the best oil will be the one we take," says Susaño.
They currently offer 100% organic oil, 100% Arbequina oil, Piqual extra virgin oil and Hojiblanca extra virgin oil. "The bulk format is addressed at the HORECA sector, and that in the glass containers at the individual,", says a Aitor Susaño, who is already thinking about expanding the varieties they offer. For the moment, however, "the important thing is to present the product. The aim is to sell the first consignment of olives within a month."