Your Questions, Answered

Our Olive Oil Masters travel to Italy, Spain, Greece, Portugal, and Tunisia, five of the largest, and most well-respected, Mediterranean olive oil-producing countries, in search of the best quality oils for Filippo Berio Olive Oils. Our Masters, akin to Wine Sommeliers, ultimately taste nearly 6,000 olive oil samples, of which only 6% qualify for potential inclusion in our blend.

We work meticulously to maintain the high standards that Filippo Berio set for making his signature oils, nearly 150 years ago. Among those standards is a meticulous eight-step process we follow to ensure you have the best olive oil possible, letting you bring out the best in your food.

Step 1. Harvesting

The olive harvest occurs every year when olives achieve their peak weight, are gently ripened, and become plump with oil. The olives are collected in nets spread beneath the olive trees, and then taken to our team of dedicated experts the very same day they’re picked.

Step 2. Crushing

An olive paste is created by crushing the whole fruit and then pressing it again to release the oil. This method is referred to as “cold-pressing” as it requires no heat. After natural filtration removes sediment and water, the oil is ready for inspection by our Olive Oil Masters.

Step 3. Selecting

When Filippo Berio’s Olive Oil Masters receive the oil samples, they hand select only the best ones. After these final selections are made, the oils are ready for the next step.

Step 4. Tasting

Our Olive Oil Masters sample and classify each oil according to its nuances and subtleties, determining which are worthy of the Filippo Berio signature. The panel tastes over 6,000 samples of olive oil, but only 6% pass Filippo Berio’s strict taste standards of authenticity, quality, and purity.

Step 5. Analyzing

We conduct analysis throughout our 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.

Step 6. Refining

This is where Olive Oil and Extra Light Olive Oil are perfected. 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.

Step 7. Blending

This step ensures that each Filippo Berio Olive Oil exhibits its own unique set of tastes and characteristics. Blending oils with distinctive flavor notes, like fruity, sweet, bitter, and peppery, is truly an art form.

Step 8. Packing

Before exporting, we package our signature olive oils in glass, tin or plastic, and use a strictly controlled process designed to ensure purity of all Filippo Berio Olive Oil products.

No, all of our oils are 100% olive oil and are not watered down or mixed with other oils. At Filippo Berio, we take great care to produce authentic, high-quality olive oils, ensuring that the color, aroma, flavor, and scientific characteristics of all our products meet or exceed standards set by the International Olive Oil Council.

Our Extra Light Olive Oil and Olive Oil are blends crafted from naturally refined olive oil and Extra Virgin Olive Oil, to achieve delicate olive oils with a high smoke point. Only the Extra Virgin portion of the blend is Cold Pressed, so we refrain from stating “Cold Pressed” on the front label of this variety.

Since olives are classified as stone fruit, much like a peach, each variety 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.

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

Since olive oils are best when used within the first three months of opening them, we strongly suggest using them prior to the “Best By” date indicated on your olive oil bottle.

All olive oils have a temperature range at which they begin to breakdown during cooking, this is referred to as the Smoke Point of olive oil. If you notice your olive oil starting to smoke, reduce your cooking temperature immediately. Also, we strongly suggest keeping your olive oil away from hot stovetops, open ovens, and grill surfaces, and avoid pouring the olive oil directly onto such surfaces while they’re hot.

Smoke Point temperature ranges

• 338°F to 374°F
  Extra Virgin Olive Oil, Organic Extra Virgin Olive Oil, Robusto Extra Virgin Olive Oil, Delicato Extra Virgin Olive Oil, 100% Italian Organic, California Extra Virgin Olive Oil

• 356°F to 392°F
  Olive Oil

• 410°F to 446°F
  Extra Light Olive Oil

Olive oil is a plant-based food and contains no cholesterol, trans fat, sodium, or sugars.

All of our signature olive oils are GMO-free, gluten-free, and do not contain any food allergens, including dairy, egg, wheat, soy, tree nuts, peanuts, seafood, and peanut. However, our plant in Italy does work with peanut, sesame, and soybean oils.

Agricultural chemicals are not heavily or routinely used in olive cultivation. There is a type of fruit fly that does bother olives, and in seasons when they’re active, the trees do have to be sprayed. However, all our olives are routinely washed before pressing and screened for residue from agricultural chemicals.

Yes, you can find the Orthodox Union symbol in the lower-left corner of our front label. This certifies that Filippo Berio Olive Oil has been produced, labeled, and bottled in accordance with the strict Laws of Kosher.

Prolonged exposure to open air, strong light, or higher temperatures significantly shortens the life of olive oil. That’s why we recommend our olive oils be tightly capped and then stored inside a closed kitchen cabinet and not a refrigerator. You can only experience the full flavor and aroma of olive oils at room temperature and above.

Your olive oil was probably exposed to temperatures below 45°F, which can cause cloudiness. Since olive oil is liquid at room temperature it starts to thicken, and eventually congeal, if chilled. It will return to its normal clarity and consistency, with no loss of quality, flavor, or shelf life when warmed to room temperature.

Most clouding and thickening clears up quickly, but there can be a natural waxy component from the olives that may congeal quite firmly and be resistant to melting. To confirm that the particles you see are congealed oil, heat a small portion in a saucepan, if the particles melt and the olive oil is clear you’ll know it’s congealed oil. If you wish to restore just a portion of congealed olive oil, just pour or spoon the desired amount into a small pan and warm over low heat until the oil is clear. You can also put the olive oil in a bowl and heat it briefly in the microwave.

Pesto is an Italian sauce. The name ‘Pesto’ derives from the Italian verb, pestare, meaning to crush or grind. The key ingredient of classic Italian pesto is basil which is crushed into a delicious sauce with garlic, olive oil, grated hard cheese, and pine nuts.

Green pesto sauce is made with basil while red pesto sauce is made with tomatoes. Both are great for stirring through pasta and adding fresh flavor to many types of sauces.

Since most pesto is made with cheese which contains animal rennet, it is not suitable for vegetarians or vegans.

Pesto can be used straight from the jar. And while it’s most often mixed with pasta, pesto is an endlessly versatile ingredient and can be used in a variety of ways, from a pizza base to a spread for sandwiches and grilled fish, and more.

The traditional recipe for our Classic Pesto contains pine nuts, not peanuts. Contrary to the name, pine nuts are not actually classified as a nut. However, since some pesto sauces may contain other ‘true’ nuts, you should always check the product label very carefully. If nuts are used, they must be declared.

We are in the process of obtaining Halal certification for all of our products, including our vinegars.

Wine is used exclusively as a raw material for processing into vinegar. This wine vinegar is then used as an ingredient for the production of Balsamic Vinegar.

We first recommend trying to clear your cache on your internet browser in the settings. Second, be sure your printer is running correctly and run any troubleshooting operations that may be suggested upon printer startup. If neither of these options works, our coupon page refreshes every 60 days so we recommend coming back to try to print them again.

Unfortunately, not. But if 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.

We use green plastic PET bottles because they’re 100% recyclable, high-quality food-grade, and BPA free. Additionally, manufacturing these bottles requires 60% less energy than glass counterparts. The flavor of our olive oil is not impacted by the PET bottle, so our exceptional flavor is preserved.

Please contact us here.

However, please note that due to in-transit damages that may occur, as well as conditions beyond our control, such as temperatures which may compromise the oil’s quality, we don’t send out new product directly.

FDA regulations don’t require an item with only one ingredient to have an ingredient statement. The only ingredients in our oils are Extra Virgin Olive Oil or Olive Oil.