Filippo Berio Extra Virgin Olive Oil is cold pressed and unrefined — the highest grade of olive oil, produced from carefully selected Mediterranean olives pressed within hours of harvest to capture the full spectrum of flavor, aroma, and natural polyphenols at their peak. Rich, fruity, and peppery. No heat, no chemicals, no refining. Packed by SALOV S.p.A. in Massarosa, Lucca, Italy. Trusted since 1867. 101.4 fl oz (3L) bulk bottle. Per 1 tablespoon (15ml): 126 calories, 14g total fat (2g saturated), 0g carbohydrates, 0g protein. Cholesterol-free, sodium-free.
Filippo Berio Extra Virgin Olive Oil 101.4 fl oz (3L) – Cold Pressed, Bold Fruity Flavor, Packed in Lucca Italy
- 100% Cold Pressed — Highest Grade Extra Virgin — no heat, no chemicals, no refining; olives pressed within hours of harvest to capture peak flavor, aroma, and natural polyphenols
- Rich, Fruity Flavor with Peppery Finish — hallmark of high polyphenol content; bold, complex, Mediterranean character ideal for finishing, dressings, and dipping
- Cholesterol Free — Natural Monounsaturated Fats — 126 calories, 14g total fat (2g saturated) per tablespoon; 0g carbs, 0g protein, 0mg sodium
- 101.4 fl oz (3L) Bulk Size — outstanding cost-per-ounce value for everyday cooking; one of the most economical formats available for premium Italian EVOO
- Packed in Lucca, Italy by SALOV S.p.A. — Trusted Since 1867 — authentic Mediterranean sourcing and Italian production since 1867; over 150 years of Italian extra virgin excellence
How to Use
Use Filippo Berio Extra Virgin Olive Oil as a finishing oil over pasta, grilled fish, roasted vegetables, and fresh bruschetta — drizzle generously at the last moment to preserve its bold, fruity aroma. Build vinaigrettes and salad dressings with it as the base, combining with lemon juice, Dijon mustard, garlic, and herbs. Drizzle over soups and minestrone just before serving. Use for light to medium heat cooking such as sautéing onions and garlic, roasting vegetables at 375°F or below, and pan-searing fish at moderate temperatures. Serve with crusty bread as a dipping oil — season with sea salt, black pepper, and fresh herbs. Store in a cool, dark place. Do not refrigerate. Use within 12–18 months of opening.
About Filippo Berio
Filippo Berio is one of Italy's most iconic olive oil brands, established in 1867 and named after its founder, a Tuscan olive oil merchant whose commitment to quality has defined the brand for over 150 years. Packed by SALOV S.p.A. in Massarosa, Lucca — the heart of Tuscany's olive oil tradition — Filippo Berio Extra Virgin Olive Oil is made exclusively by cold pressing carefully selected Mediterranean olives to capture their full natural flavor, aroma, and polyphenol content without refining or chemical treatment.
Frequently Asked Questions
What makes Filippo Berio Extra Virgin Olive Oil different from pure or light olive oil?
Filippo Berio EVOO is cold pressed and unrefined, retaining the full natural flavor, aroma, and polyphenols of the olive. Pure and light olive oils are refined, resulting in milder flavor and higher smoke point. Extra virgin is best for finishing, dressings, and dipping.
Can I cook with Filippo Berio Extra Virgin Olive Oil?
Yes — for light to medium heat cooking including sautéing and roasting at moderate temperatures. Its smoke point is lower than refined oils, so it is not ideal for deep frying. It excels as a finishing oil where its bold, fruity flavor can be fully appreciated.
How should I store the 3L bottle?
Store in a cool, dark place away from direct sunlight, heat, and strong odors. Do not refrigerate. Once opened, use within 12–18 months for optimal freshness and polyphenol content.
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