Olive oil



This golden yellow liquid is inseparably linked to the Mediterranean lifestyle. Olive oil has been used there in various ways for thousands of years:
It was allegedly used as food for the athletes in the Olympic Games, and also in soaps, as a cosmetic, and naturally also for lighting. Bertolli olive oil also became part of this story: As far back as 1865, the founder of Francesco Bertolli said: "Pure and natural ingredients that are produced in a simple and honest way are the very heart of Italian cuisine!"

Production

Olive trees bear fruit only once per year. The olive harvest begins in November and lasts through February depending on the region and degree of ripeness. Immediately after the harvest, the olives are washed thoroughly and then ground with their stones. This produces the pure olive paste which is pressed to produce the olive oil. Approx. five kilos of olives are needed to produce one liter of olive oil, and each tree produces about three to four liters.

Quality classes

Bertolli supplies its oil in two different quality classes: "Extra Vergine" and "Olio di Oliva Cucina". The taste and aroma of the oils are tested chemically and by experts. Oils that are flawless to the senses and that are obtained directly from olives by mechanical procedures are given the name "Extra Vergine". The difference between "Extra Vergine" olive oil and "Olio di Oliva Cucina" depends on the type of processing: "Olio di Oliva Cucina" is refined further and filtered after being pressed. This produces a mild olive oil with a neutral taste which can be cooked at higher temperatures.

Diversity

As taste is so crucial for cooking, Bertolli supplies its olive oils in various flavors, so the right olive oil is available for every ingredient, preparation method, and taste.


"Extra Vergine – Gentile": A fine, gentle taste, discreetly emphasizing the character of hot dishes, e.g. when steaming and refining vegetable and fish dishes and white meat.


"Extra Vergine – Originale": An exquisite taste and harmonious aroma with a typical olive flavor. Ideal for preparing salads, dips, and marinades.


"Extra Vergine – Robusto": For fans of strong tastes that are rich in character. Particularly suitable for hearty cuisine such as stews and sauces.

Cilly’s practical tip

Delicious and healthy

Olive oil contains more mono-unsaturated fatty acids than butter, margarine, and other oils, for example. These fatty acids replace the "bad" fats in our body and so maintain a balanced cholesterol level. Olive oil is also rich in Vitamin E and natural antioxidants that protect our cells against aging.