Translucent oil pourer insert with an angled open lip, retaining flange, side vent and three sealing ribs
Shown configuration · insert alone / bottle, overcap and oil not shown

Oil bottle fitments

Oil Pour Insert

A press-in pourer for Marasca and Dorica oil bottles on the 31.5 mm finish, molded in LDPE with an angled lip and a vent hole that keeps the stream steady.

31.5 mm oil finishLDPE insert, PP overcapVent hole against glugging
Stock status
In stock
Lead time
2–3 weeks
FOB price / pc
$0.30 - $0.75
MOQ
3,000 pcs

Final availability, dimensions, materials, assembled components and commercial terms are confirmed against the selected drawing and approved sample.

Cut-off at the lip

Angled edge breaks the stream without dribbling

Ribs hold the bore

Three lands grip the neck after filling

Standard oil sizes

Fits 250, 500, 750 and 1000 mL bottles

Oil Pour Insert profile

A three-cent molding decides whether your oil ends up on the label.

The 31.5 mm finish, venting & the cut-off edge

Why oil bottles use their own finish and their own fitment.

An oil pourer is pressed into the bore of a Marasca or Dorica bottle after filling and stays there for the life of the pack. It has to meter a viscous liquid at kitchen speed, break the stream cleanly when the bottle is righted, and not let the last drop run down a printed label — all with no moving parts and no user adjustment.

01

31.5 mm is an oil finish, not a rounding

Marasca and Dorica bottles run a 31.5 mm neck across 250, 500, 750 and 1000 mL sizes, which is why one pourer and one cap serve a whole range. That consistency is the reason the format persists in the trade: a producer can change bottle size for a new line without retooling closures, provided the neck genuinely is 31.5 and not a 31.5-ish equivalent from another mold.

02

The vent is what stops the glugging

Pour from an unvented bottle and the liquid leaving has to be replaced by air fighting its way back up the same opening, which produces the surge-and-pause a cook cannot control. A small secondary hole in the insert lets air in on a separate path, so the stream leaves at a steady rate. It is the single feature that most changes how the bottle behaves in the hand.

03

Cut-off is geometry, not surface treatment

Oil clings, so the drip that runs down the bottle comes from the stream failing to break cleanly when the bottle is righted. An angled lip with a sharp outer edge separates the flow at a defined point; a rounded or thick edge lets the last of it wrap back onto the shoulder. The difference is fractions of a millimeter in the tool and very visible on a shelf.

04

Retention comes from the ribs, and the ribs meet glass

The insert is held by two or three circumferential lands compressed into the bore. Glass bore tolerance is wider than the molding tolerance of the insert, so retention is checked across cavities of the bottle rather than on a single sample. An insert that can be pulled out by hand is a tampering and a leakage problem at once.

05

LDPE for the insert, polypropylene for the cap

The insert is molded in low-density polyethylene because it has to deform into the bore and stay springy for years in contact with oil. The overcap is stiffer polypropylene, which holds a thread and a crisp edge. Two materials on one closure is not an oversight — asking either to do the other's job produces a fitment that either leaks or will not go in.

06

Decide early between a plain and a tamper-evident cap

Retail oil is expected to arrive sealed, and the usual answer is a bridged band on the overcap or a shrink capsule over the whole neck. Both change the assembly step and the line, and neither can be added convincingly after the fact. Programs that start plain and add tamper evidence later generally end up changing the cap tooling as well.

Application guide

Oil clings, so the cut-off has to be sharp.

Edible oils wet a surface and follow it, which makes drip control far harder than with a thin spirit. The insert exists to break that film cleanly at the end of a pour. These are development directions confirmed with the actual oil.

Oil Pour Insert used for oil poured over a pan or a salad in a kitchen use setting

Kitchen use

Oil poured over a pan or a salad

For a bottle picked up mid-cooking and tipped over a hot pan, where the customer wants a controlled stream and no oil left running down the outside onto the shelf. The angled outlet and its edge geometry are what shear the film at cut-off, and that only shows with real oil.

  • Test cut-off with the actual oil
  • Check for oil running down the bottle
  • Confirm the stream is controllable
Oil Pour Insert used for a thin stream someone controls by wrist in a dressing a salad setting

Dressing a salad

A thin stream someone controls by wrist

For the cook drizzling oil over a bowl and expecting it to stop when they lift the bottle. A cold-pressed olive and a light seed oil pour quite differently through the same insert, and one that glugs sends a slug of oil into the salad, so the vent is judged across the oils the bottle will carry.

  • Test across the oils to be used
  • Confirm the vent prevents glugging
  • Check behavior when the oil is cold
Oil Pour Insert used for a component a buyer will ask about in a retailer checks setting

Retailer checks

A component a buyer will ask about

For the paperwork a food retailer requests before listing an oil, where the insert counts as a part immersed in the product for its whole life. Nobody can tell a compliant material from a similar-looking one by handling it, so food-contact status comes from documentation and taint is checked by tasting held samples.

  • Confirm food-contact status per market
  • Test for flavor taint over time
  • Retain material documentation

Applications describe liquid-transfer development directions. Oil compatibility, flow, drip control, leakage and regulatory outcomes are confirmed for the selected program.

Common questions

Oil Pour Insert questions

What to check before an oil pourer is specified into a bottling line.

Why does the insert have a second small hole?

It is the vent. Without it, air has to force its way back through the same opening the oil is leaving by, which gives the surge-and-pause pour that makes a cook overshoot. A separate air path lets the stream run at an even rate. It is the feature that most changes how the bottle feels in the hand, and it costs nothing.

How do you stop oil running down the label?

With the geometry of the lip. Oil clings, so drips come from the stream failing to break cleanly when the bottle is righted. A sharp outer edge on an angled lip separates the flow at a defined point, while a rounded or thick edge lets the last of it wrap back onto the shoulder. The difference is a fraction of a millimeter in the tool.

Can a customer pull the insert out?

They should not be able to. Retention comes from two or three ribs compressed into the bore, and a properly dimensioned insert resists hand removal. Because glass bore tolerance is wider than the insert's molding tolerance, check retention on bottles drawn from several cavities rather than one, since a loose fit is a leakage and a tampering problem at the same time.

Plain cap or tamper-evident?

Decide it early, because it changes the finish and the insert retention. A tamper-evident cap needs a bead to break against and a fitment that will not lift with it, so retrofitting the decision after the glass is tooled rarely works cleanly.

Next step

Send us the Oil Pour Insert brief.

Tell us the product, fill volume, closure preference and destination market. We will come back with the matching drawings, available configurations and a sample plan before anything is quoted.

  • 01Send the briefProduct, volume, closure and market
  • 02Get the optionsMatching drawings and configurations
  • 03Approve the sampleConfirm the pack before production