Filippo Berio Extra Virgin Olive Oil is a 101.4 fl oz (3 L) bulk bottle of cold pressed, unrefined extra virgin olive oil packed in Lucca, Italy by SALOV S.p.A., the company behind the Filippo Berio brand since 1867. It has a rich, fruity flavor with a peppery finish and is the most economical size for everyday cooking, shipped fast from New Jersey.
Filippo Berio Extra Virgin Olive Oil 3 L: Cold Pressed Italian Packed Bulk Bottle
- Cold pressed extra virgin — the highest grade of olive oil, produced without heat or chemical refining to keep the natural flavor and aroma
- Rich, fruity flavor with a peppery finish — bold Mediterranean character suited to dressings, dipping, and finishing
- 101.4 fl oz (3 L) bulk size — one of the lowest cost-per-ounce formats for a branded extra virgin olive oil
- Packed in Lucca, Italy — bottled by SALOV S.p.A. in Massarosa, near Lucca, from selected Mediterranean olives
- Cholesterol-free and sodium-free — 126 calories and 14 g total fat (2 g saturated) per 1 tablespoon (15 mL) serving
- Trusted since 1867 — a brand named after its founder, a Tuscan olive oil merchant, and sold worldwide for over 150 years
How to Use
Drizzle it over pasta, grilled fish, roasted vegetables, and bruschetta at the last moment to keep the fruity aroma. Use it as the base for vinaigrettes with lemon juice, Dijon mustard, and garlic, and serve it with crusty bread, sea salt, and black pepper as a dipping oil. It also handles light to medium heat, such as sauteing onions or roasting vegetables at 375 F or below. Store the bottle in a cool, dark cupboard away from the stove, do not refrigerate, and use within 12 to 18 months of opening.
About Filippo Berio
Filippo Berio is one of the best-known Italian olive oil brands, founded in 1867 by Filippo Berio, an olive oil merchant from Lucca in Tuscany. The brand is owned and packed by SALOV S.p.A. in Massarosa, near Lucca, and offers a full range from extra virgin to light olive oil. Its extra virgin oil is cold pressed from selected Mediterranean olives and is a staple in kitchens across North America and Europe. See more sizes and brands in our Olive Oil collection or browse the wider Grocery & Gourmet Food range. Learn more at filippoberio.com.
Frequently Asked Questions
What is the difference between extra virgin and pure or light olive oil?
Extra virgin olive oil is cold pressed and unrefined, so it keeps the full flavor, aroma, and natural polyphenols of the olive and tastes fruity and peppery. Pure and light olive oils are refined, giving a milder taste and a higher smoke point. Choose extra virgin for dressings, dipping, and finishing dishes.
Can I cook with Filippo Berio Extra Virgin Olive Oil?
Yes, for light to medium heat cooking such as sauteing onions and garlic, roasting vegetables at 375 F or below, and pan-searing fish over moderate heat. Its smoke point is lower than refined oils, so it is not the best choice for deep frying. Its flavor shows best when used raw as a finishing oil.
How should I store the 3 L bottle after opening?
Keep the bottle tightly closed in a cool, dark cupboard away from the stove, direct sunlight, and strong odors. Do not refrigerate, as chilling makes the oil cloudy and thick. For the best flavor and freshness, use the oil within 12 to 18 months of opening, and decant into a smaller bottle for daily use.
Where is Filippo Berio Extra Virgin Olive Oil made?
It is packed by SALOV S.p.A. in Massarosa, in the province of Lucca, Italy, the home of the Filippo Berio brand since 1867. The oil is cold pressed from selected Mediterranean olives. This listing is the 101.4 fl oz (3 L) bulk bottle, the most economical size for everyday cooking.