Exquisitely balanced with a mild taste and gentle hint of olives. It has a bright, golden yellow color and mild olive aroma.

As a general guide use Filippo Berio Mild & Light or Pure Olive Oil for frying and general cooking, and one of our Extra Virgin Olive Oils to season uncooked foods or enhance the flavour of cooked dishes.

History. A merchant named Filippo Berio first sold oil under his name in Italy in 1850. In 1919, his daughter Albertina, together with Giovanni Silvestrina and Dino Fontana, founded the Società per Azioni Lucchese Olii e Vini (SALOV). SALOV now has a large production facility in Massarosa, outside Lucca.

1867 The Filippo Berio brand was born in Lucca, Italy in 1867: ever since it has inspired home cooks to achieve Italian greatness by creating healthy and delicious meals for friends and family.

Types Of Olive Oil

• High Phenolic Olive Oil.
• Extra Virgin Olive Oil.
• Virgin Olive Oil.
• Ordinary Virgin Olive Oil.
• Lampante Oil.
• Pure Olive Oil or Refined Olive Oil.
• Olive Oil.
• Olive-Pomace Oil.

Exquisitely balanced, Filippo Berio Olive Oil can be used to enhance the true flavor of any dish. It has a mild flavor with gentle hints of olive and a smoke point of 356°F – 392°F. We recommend using it to baste meats and fish, sautéing meats, pizza dough, and focaccia, roasting meats, fish, and vegetables.

In conclusion, extra virgin olive oil is a favorite cooking ingredient among chefs for its health benefits, unique flavor, and texture. It adds depth to dishes and enhances the taste of food. Not only does it add flavor, but it also provides numerous health benefits that make it an ideal choice for cooking.

In fact, it is the main cooking fat in my Mediterranean cooking. I use extra virgin olive oil for pretty much everything from making the perfect Greek salad dressing and basil pesto, to a light pasta sauce, or a marinade for my grilled chicken and beef kebabs, or to roast vegetables, and more!

A look at the history of olive oil production. Wild olives originated in Asia Minor (majority of modern day Turkey) approximately 6,000 years ago. Historically, olive oil was used for many purposes including religious rituals, medicines, fuel in oil lamps, soap-making, and skin care application.

The earliest surviving olive oil amphorae date to 3500 BC (Early Minoan times), though the production of olive oil is assumed to have started before 4000 BC. Olive trees were certainly cultivated by the Late Minoan period (1500 BC) in Crete, and perhaps as early as the Early Minoan.

A NEW PLANT. Salov moves its production facility to Massarosa, Italy just a short distance from Filippo Berio's hometown of Lucca. The new plant is equipped with sophisticated modern equipment used to uphold strict production and quality controls.

Teaming up with other Lucca growers and producers, Albertina and Giovanni Silvestrini form a new company, the Society for Oils and Wines of the Province of Lucca, or SALOV for short. SALOV is still around today, in fact, it markets our Filippo Berio brand, allowing us to expand our reach while maintaining our roots.