Glasflaschen mit Olivenöl, Kräutern und Paprika auf einer Theke, daneben Rosmarin, Knoblauch, grüne Oliven und Pfefferkörner in Fissler-Küchengeräten.

Olive oil

The golden-yellow liquid is inseparably linked to life in the Mediterranean. For thousands of years, olive oil has been used in many ways there: It is said to have been used as food for athletes in the Olympic Games, as well as in soaps, as cosmetics, and of course for lighting. Bertolli olive oil has also become part of this story: as early as 1865, the founder of Francesco Bertolli said: „Pure and natural ingredients, made in a simple and honest way, are at the heart of Italian cuisine!“.

Production

Olive trees bear fruit only once a year. The olive harvest begins in November and, depending on the region and ripeness, continues into February. Immediately after harvesting, the olives are thoroughly washed and then ground, pit and all. This produces pure olive paste, from which the olive oil is pressed. Approximately five kilograms of olives are needed for one liter of olive oil – and one tree can yield about three to four liters.

Quality classes

Bertolli offers its oil in two different quality grades: “Extra Virgin” and “Olio di Oliva Cucina”. The oils are tested chemically and by experts for taste and aroma. Oils that are sensorily flawless and obtained directly from olives using mechanical processes bear the name “Extra Virgin”. The difference between “Extra Virgin” olive oil and “Olio di Oliva Cucina” lies in the type of processing: “Olio di Oliva Cucina” is additionally refined and filtered after pressing. This creates a mild, neutral-tasting olive oil that can be heated to higher temperatures.

Diversity

Because taste is paramount in cooking, Bertolli offers its olive oils in a variety of flavors. This ensures there's a suitable olive oil for every ingredient, preparation method, and taste.

“Extra Virgin - Gentile”

A delicate, gentle flavor that subtly enhances the character of warm dishes, for example when steaming and refining vegetable and fish dishes as well as light meats.

“Extra Virgin – Originals”

Delicious taste and harmonious aroma with typical olive flavor. Ideal for preparing salads, dips, and marinades.

“Extra Virgin - Robusto”

For lovers of distinctive and robust flavors. Particularly suitable for hearty dishes such as stews and sauces.

Practical tip

Delicious and healthy

Olive oil contains more monounsaturated fatty acids than, for example, butter, margarine, and other oils. These fatty acids replace the "bad" fats in our bodies, thus ensuring a balanced cholesterol level. Olive oil also contains plenty of vitamin E and natural antioxidants, which protect our cells from aging.

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