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.