Producing the perfect olive oil is no easy task.
In every deliciously rich bottle of Filippo Berio olive oil lies 150 years of skilled craftsmanship. We treat our heritage with great care, ensuring Filippo Berio’s signature today represents the same uncompromising quality that our founder intended.
In fact, strict quality control standards are applied at every stage of the product process: from the sourcing of olives to the harvesting, pressing, blending and bottling of the final product.
The SALOV Group operates across the Mediterranean area following stringent criteria to ensure consistent olive oil excellence. For decades SALOV has worked with the same growers, building strong relationships based on long-term trust and mutual respect.
THE MEDITERRANEAN AREA
Filippo Berio’s highly experienced tasters sample 6,000 olive oils each year, yet only 6% are actually selected to become Filippo Berio olive oil. During the selection process, two stages of analysis must be passed in order for an olive oil to be considered Extra Virgin.
CHEMICAL & ORGANOLEPTIC ANALYSIS
Once the samples have been selected, their distinctive flavors are blended together to achieve Filippo Berio’s signature taste and character. The blending process is one of the most critical stages in olive oil production. Knowing how to blend fruity, sweet, bitter and peppery flavors into a harmonious oil is an art form that relies almost entirely on age-old tradition, experience and skill. For this reason, Filippo Berio’s blenders are famous around the world for their invaluable expertise and talent.
If there was one thing for which Filippo Berio was particularly proud of it was the exceptional quality of his olive oils. He worked hard to ensure that each bottle was made from the best olives using ‘tried and true’ production methods. Today his stringent quality standards are still applied at every stage of the production process, which takes place in SALOV’s state-of-the-art production facility just outside Lucca, Italy.
All production processes are regularly subject to methodical verification by experts and accredited external certification boards to guarantee the quality of Filippo Berio products.
Apart from its own rigorous standards and tests designed to enhance the quality of its oils, SALOV is also certified by the ISO – one of the leading quality control organizations as well as the British Retail Consortium (BRI) and the International Food Standard (IFS). Filippo Berio is also certified Kosher.
The high standards of SALOV are witnessed by the numerous certifications that concern not only the quality of products but also of the plant and the processes, as well as the care and attention paid to the environment and the health and safety of workers.
The SALOV Group must meet the requirements specified in “Hazard Analysis and Critical Control Points” (“HACCP”): the obligation to follow HACCP for all companies operating in the food industry in Italy was introduced in 1997.
Consistently with its uncompromised approach to quality, SALOV management has set quality standards that go beyond HACCP rules. It executes regular and accurate quality controls to check that these standards are strictly respected.
