When you choose Filippo Berio Olive Oil, you are choosing a product steeped in the traditions and the expertise of our founder, Filippo Berio. His uncompromising standards and passion for food inspired him to craft olive oil with exquisite flavor – made from only the finest ingredients. For nearly 150 years, the superior quality of Filippo Berio Olive Oil has inspired cooking enthusiasts, like you, to create delicious meals for family and friends. Filippo Berio is truly The First and Last Name in Olive Oil™.
In 1867, in the small town of Lucca, Italy, a young man named Filippo Berio set out to follow his passion and shape his future. The picturesque countryside, filled with olive groves sweeping over rolling hills, inspired him to become a maker of olive oil.
Of course, since the days of the Roman Empire, olive oil had been the foundation of Mediterranean cooking. So young Filippo was taking on a formidable task – to make olive oil worthy of the most demanding cooks in the world, his neighbors.
Filippo Berio devoted himself to becoming a master of his craft. First, by finding the very finest olives, then by pressing them with exquisite care to produce the purest, most delicious oil. He quickly earned a reputation as the unquestioned Olive Oil Virtuoso of his time.
Proud of his work and overjoyed by the success of his efforts, Filippo Berio insisted on putting his signature on every bottle he made. Today, his legacy remains the gold standard against which all olive oils are measured. Not just in his hometown of Lucca, but around the world.
As the caretakers of his legacy, we continue to honor his passion, artistry and commitment to excellence by making fresh, delicious olive oils to inspire food lovers like you all over the world.
Filippo Berio. The First and Last Name in Olive Oil™.
Our family story begins with our founder, Filippo Berio. Late in his life, he formed a partnership with businessman Giovanni Silvestrini, who helped build the business and maintain Filippo Berio’s award-winning quality standards. Following Filippo Berio’s death in 1894, his daughter Albertina continued her father’s partnership with Giovanni.
In 1919, Albertina and Giovanni teamed up with other Lucca growers and producers, including Dino Fontana, grandfather and great-grandfather of the current Filippo Berio Olive Oil producers. They formed a new company called the Societa per Azoni Lucchese Olii e Vini (Society for Oils and Wines of the Province of Lucca), or SALOV.
Today, SALOV markets the Filippo Berio brand. This has allowed us to expand our reach while maintaining our roots as a family-run Lucca business. Great-tasting olive oil is always at the heart of everything we do, and as the health benefits and versatility of olive oil become more widely known, we look forward to sharing our passion with food lovers everywhere.
Olive oil is our sole passion, which is why we take exceptional pride in the way we make it. The Filippo Berio Olive Oils you and your family enjoy today are produced using sophisticated, state-of-the-art equipment and techniques combined with the exacting quality standards that our founder instituted nearly 150 years ago. Among those standards is a meticulous eight-step process that continues to be at the center of our production.
The olive harvest occurs every year when the olives achieve their peak weight, are gently ripened, and become plump with oil. There are several ways to harvest olives, from handpicking to automated processes. Whatever the method, the olives are collected in nets spread beneath the olive trees, and then taken to a mill the same day they’re picked.
An olive paste is created by crushing the whole fruit, and then pressing it again to release the oil. (This process requires no heat, so it’s called “cold-pressing.”) After a natural filtration process removes sediment and water, the oil is ready for inspection.
Filippo Berio’s Olive Oil Masters receive samples from the finest olive producing areas in Italy and throughout the Mediterranean. From these samples, they hand select only the best oils. After their final selections are made, the oils are ready for an official tasting.
Tasting is conducted by our panel of Olive Oil Masters, each of whom has decades of experience. They sample and classify each oil according to its nuances and subtleties, determining which are worthy of the Filippo Berio label. The panel tastes over 6,000 samples of olive oil every year, but only 6% pass Filippo Berio’s strict taste standards of authenticity, quality and purity.
We conduct analysis throughout the production process to ensure authenticity, quality and purity of all Filippo Berio Olive Oil products. This stringent analysis is performed according to standards set by the European Economic Community and the International Olive Oil Council.
Here is the step that perfects Olive Oil and Extra Light Olive Oil. Both are carefully refined, then blended with Filippo Berio Extra Virgin Olive Oil, to achieve the ideal color, taste, aroma and other characteristics associated with each variety.
This step ensures that each Filippo Berio Olive Oil exhibits its own unique set of tastes and characteristics. Blending oils with distinctive flavor notes (fruity, sweet, bitter, peppery) to achieve perfect harmony is truly an art form—which is why Filippo Berio’s master blenders are famous around the world.
Packing is our final step. Before the oil is exported, it is packaged in glass, tin or plastic through an automated, strictly controlled process designed specifically to ensure the purity of all Filippo Berio Olive Oil products.
Take a Look at the History of Olive Oil.
Among the first written records of olive oil are inventory logs carried by ancient trading ships. These ships transported olive oil along their many routes through the Mediterranean. Introduced to Greece as a luxurious import, olive oil is prized not only as a food, but also as a beauty treatment, and as a lightly scented fuel for lamps.
The Roman Empire spreads civilization, and the cultivation of olive groves, throughout southern Europe. The importance of olive oil is so significant that the Empire’s southern regions are organized around olive oil provinces.
Tuscany becomes a renowned region for cultivation of olive trees. Strict laws regulate the cultivation of the olives and the commerce of oil—laws that are still followed today.
The Mediterranean region becomes the principal producer of olive oil in the world, offering an extraordinary, great-tasting oil that graces Renaissance tables across Europe.
Franciscan missionaries introduce the first olive trees to the New World.
Olive oil makes its commercial debut in the Americas as Mediterranean immigrants demand its import from Europe. (One successful Tuscan exporter? 21-year-old Filippo Berio.) Initially an ethnic specialty, olive oil is soon embraced by mainstream American cooks.
American scientists publish several nutritional articles citing a definite link between the “Mediterranean Diet” and lower incidences of health problems.
Olive oil continues to grow in popularity, and now plays a part in cuisines of virtually every culture. There are over 800 million olive trees in the world today, with more being planted every day!
Filippo Berio Olive Oil is now sold in over 70 countries and enjoyed by millions of consumers worldwide.
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