Why don’t all olive oils taste the same?

There are dozens of varieties of olives grown for making olive oil. Like many varieties of apples, grapes or other fruit (yes, olives are classified as a stone fruit, like a peach), each olive varietal has its own distinctive flavor characteristics. The olive oil you purchase at the store is a blend of several different varieties, and each lends its own flavor characteristics to the finished product.

Is Filippo Berio Extra Light Olive Oil light in calories?

No. All varieties of olive oil, including Extra Light Olive Oil, contain 120 calories per serving (15ml). The “Extra Light” description on this variety of olive oil refers to its sensory properties of being light in color, light in aroma, and light in taste.

Your labels state specific uses for each variety. Have your products become specialty olive oils?

The uses you see on our labels are merely suggestions that match popular cooking techniques with what we believe to be the best olive oil to use for those techniques based on the olive oil’s characteristics. For example, our Extra Virgin variety label suggests “Marinating and Dressing,” though you could certainly use other varieties of our olive oil for these techniques.

How long can I use my Filippo Berio Olive Oil before it goes bad?

Reference the “Best By” date indicator, stated as the month and the year (for example, JUN 2012). It can be found on the back labels of our bottles, just below the Nutrition Facts, and on the top of our tins, in a white box next to the pour spout. This date reflects our estimate of when your olive oil might be expected to start “going bad.”

However, because olive oil is a natural fruit juice, packed without additives or preservatives of any kind, its actual usable life varies. Under favorable storage conditions, your olive oil may last beyond the Best By date indicated on the label. Under unfavorable storage conditions (such as prolonged exposure to air, light, or heat), it is possible the olive oil could go bad before the Best By date. (Note: the Best By date is not the expiration date).

We strongly recommend using your olive oil prior to the Best By date, and keep in mind that all olive oils are best when used within the first three months of the date you open them. We also strongly recommend that you smell and taste the olive oil each time you use it, as you would for any other perishable food product. This is your best guide for freshness. We also advise storing your olive oil tightly capped in a cool, dark place in order to keep it as fresh as possible.
NOTE: Filippo Berio guarantees our olive oil to be good only up until the Best By date shown on our packaging.

Why did my olive oil start to smoke when I was cooking with it?

All olive oils have a smoke point, the temperature range at which they begin to smoke (breakdown) during cooking.

Smoke Point temperature ranges for Filippo Berio Olive Oils are:

  • 338°F to 374°F = Extra Virgin, Organic Extra Virgin, Robusto Extra Virgin, Delicato Extra Virgin
  • 356°F to 392°F = Olive Oil
  • 410°F to 446°F = Extra Light Olive Oil

We strongly suggest reducing your cooking temperature immediately, should you notice your olive oil beginning to smoke. Also, we strongly suggest that you keep your olive oil away from hot stove tops, open ovens, and grill surfaces, and do not pour the olive oil directly onto such surfaces while they are hot.

Why does Filippo Berio make different varieties of olive oil?

We craft different types of olive oil, Extra Virgin, Olive Oil and Extra Light, each with their own distinct color, aroma and flavor characteristics (specifics can be viewed in the Products Section of this website). We understand consumers have personal tastes and preferences, and want to make sure we have the choice for you.

Do Filippo Berio Olive Oils contain cholesterol?

No. 100% all natural olive oil is a plant-based food and therefore contains no cholesterol. In addition, Filippo Berio Olive Oil contains no trans fat, sodium, or sugars.

Do any of your olive oils contain food allergens?

No, our olive oils are 100% olive oil and do not contain any food allergens, including the most commonly recognized allergens: dairy, egg, wheat, soy, tree nut, seafood, and peanut. None of these items are processed at our olive oil plant, and all olive oils that enter our facility are tested at our laboratory to ensure their quality and 100% olive oil purity.

Do any of your olive oils contain GMO’s?

Genetically modified organisms (GMOs) can be defined as organisms (i.e. plants, animals or microorganisms) in which the genetic material (DNA) has been altered in a way that does not occur naturally. Filippo Berio’s meticulous 8-step olive oil making process, which can be found in the “Our Heritage” section of this website, does not result in the creation of any GMO’s. Our olive oils are GMO-free.

Do you offer an organic olive oil?

Yes, we do produce an Organic Extra Virgin Olive Oil, which has been certified organic by the United States Department of Agriculture (USDA) and carries the USDA Certified Organic Seal.

Is your product Kosher?

Yes. Look for the OU symbol (for "Orthodox Union") in the lower left corner of our front labels. It certifies that Filippo Berio Olive Oil has been produced, labeled, and bottled in accordance with the strict Laws of Kosher.

Is Filippo Berio Olive Oil gluten free?

Olives are naturally gluten free, and the process of crushing/pressing them for olive oil does not create gluten.

Is Filippo Berio Olive Oil free of pesticides, fungicides and fertilizer?

Although frost tender, olive trees are not “fussy” plants; they’re capable of living for centuries on their own without any tending at all. Agricultural chemicals are not heavily or routinely used in olive cultivation. There is one pest that does bother olives, a type of fruit fly, and in seasons when this pest is active, the trees do have to be sprayed. Olives are routinely washed before pressing, and our laboratory screens for residue from agricultural chemicals.

What’s the best way to store olive oil?

Air, light, and heat are “the enemies” of olive oil. Prolonged exposure to open air, strong light, or higher temperatures in the storage location will significantly shorten the usable life of the oil. Therefore, it is recommended that olive oils be stored tightly capped, away from any source of strong light, and at a temperature between 45°F and the low 70s. Inside a closed kitchen cabinet is usually ideal.

Can I refrigerate it?

Refrigeration is not recommended because the olive oil starts to cloud and thicken at 45°F and below. Though this is not damaging to the oil, it may take several hours for it to return to its normal clarity and consistency. In addition, the full flavor and aroma of olive oils are released only at room temperature and above.

My olive oil appears to be cloudy. Is there something wrong with it?

Nothing is wrong with your olive oil if it is cloudy. The olive oil was most likely exposed to temperatures below 45°F during shipping, storage on the store shelf (or maybe even in your own home), causing this to occur.

Olive oil is liquid at room temperature, but when it is chilled, it starts to thicken and eventually congeal. This chilling does not damage the olive oil in any way. It will return to its normal clarity and consistency, with no loss of quality, flavor, or shelf life when it is warmed to room temperature. You can speed up this process by filling a dishpan with very warm water and placing the bottle of olive oil, tightly capped, in this water.

From early fall until late in spring, the most common consumer inquiries we get are, "Why is my oil thick and not very clear?" and "What is the whitish substance in my oil?" It may be described as looking like:

  • Swirls, like wisps of cloud or egg whites
  • Small hard white "seeds" or flecks
  • Chunks or flakes at the bottom of a bottle, that look like rock salt
  • Jellylike globs or clumps
  • Solid masses, white or yellow-white in color
  • Light-colored sediment

All of these have the same HARMLESS cause: COLD TEMPERATURES and the same EASY solution: WARMTH.

Like most other fats, olive oil begins to cloud, thicken, and turn solid at 45°F. As soon as the temperature begins to go below 45°F, olive oil that has been transported in cold ships or trucks, stored in cold warehouses or basements (or left in the trunk of your car) starts to show the effect of the cold. Cupboards on the outside wall of a home may also be colder than you think.

When the oil is warmed above 45° again, it will start to liquefy, and it will be restored to its normal clear appearance and consistency with NO loss of flavor and NO HARM to the quality of the oil.

The process is like water freezing into ice and melting back to water again. The reason there are so many different appearances to "oil ice" is that you may be seeing it at any stage of chilling or rewarming.

Can I use oil that is congealed, or must I wait until it melts?

You can use it "as is" for cooking; the heat will melt it. For salads or other uses where it will not be heated, for best flavor and appearance we suggest you help it melt (see below).

Can I do anything to bring the whole tin or bottle back to normal?

Yes. The idea is to warm the container SAFELY so that the oil melts. Never put a tin or bottle in the oven, on the stove or radiator, or near any other direct source of heat. Set the tin or bottle in a dishpan or deep pot in the sink, and fill with warm water to about three-quarters of the way up the side of the bottle or tin. (Do not use very hot water on a glass bottle; it may cause the glass to crack or break.) Keep replacing the warm water as it cools, until the oil is clear.

Can I restore just a portion quickly to use on uncooked food?

Yes. Pour or spoon the desired amount into a small pan and warm over low heat until the oil is clear, or put the oil in a microwave-safe bowl and heat briefly in the microwave.

It's been weeks since the oil was exposed to cold; it can't possibly still be congealed!

Yes, it can. While clouding and most thickening will clear up quickly, there is a natural waxy component from the olives that may congeal quite firmly and be resistant to quick melting. It is possible that even weeks later there may still be particles of congealed oil. To confirm that the particles you see are congealed oil, heat a small portion in a saucepan; if they are, they will melt and the oil will be clear.

Where can I buy Filippo Berio Olive Oil?

Filippo Berio Olive Oils are available at many grocery stores, supercenters, club stores, drug stores and military commissaries. Not all sizes and varieties are carried at each location. If you cannot find Filippo Berio Olive Oil at a store near you, send us an email specifying your town/city, state, and zip code, and we will be happy to assist you.

When does it go on sale?

We offer our retailer partners the most competitive prices throughout the year; however, the retailer determines when they want to put our product on sale based on the other promotional activity going on in their stores.

Can I buy directly from you?

Unfortunately not, but should you have a question about buying Filippo Berio Olive Oils directly, please call us toll free at 800.622.3746 and ask for our Sales Department.

How can I get coupons for Filippo Berio Olive Oil?

We do offer coupons throughout the year in various vehicles like newspapers, retailer magazines, or on the Internet. You may also obtain a $1.00 coupon directly from our website.

Why am I having trouble printing out your coupon?

For troubleshooting help, please click here for assistance.

Why is Filippo Berio using plastic bottles? Doesn’t the plastic leach into the oil?

As part of our eco-friendly efforts, we are working with several retailers to help honor the environment. Our plastic bottles use less energy to produce, ship and recycle than glass. The plastic we use is high-quality food grade that does not leach into the oil in normal usage and storage.

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