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Origins
Extra Virgin Olive Oil from Tuscany, and in particular from the province of Lucca, has always been valued
for its mild, fruity taste and superb quality. In the mid 1800s, traders in Lucca flourished when they
began selling olive oil to Italians who had immigrated to America. One of these was Filippo Berio who
started producing olive oil as a very young man and established his own brand at the age of just 21.
A growing reputation
Over the next forty years, Filippo Berio built up his business and became widely respected for his knowledge
of olive oil. By the end of the 19th century, his olive oil was Italy's foremost export brand, winning
international awards for its exceptional quality. Three years before he died, he formed a partnership
with Giovanni Silvestrini, securing the future of his oil. In 1910, Silvestrini joined forces with Dino
Fontana (both from Lucca) to form Salov - a new company encompassing Filippo Berio along with several
other prestigious olive oils. Salov continued to grow and expand, surviving World War II to become a
leading producer of quality oils, recognised and respected both in Italy and across the world.
Family values
Since the 1960s, when the benefits of olive and other vegetable oils became known, there has been a
continuing demand for quality olive oil. Filippo Berio's particularly fine flavour, versatility and
health benefits have ensured the brand's lasting popularity to this day.
Filippo Berio is still based in Lucca and is run by Dino Fontana's grandchildren and great grandchildren.
Sophisticated modern equipment is now used in production and quality control: however , traditional methods
are still used as well, with every batch of olive oil being personally tasted.
Today Salov has operations around the globe, and is Italy's largest exporter. Despite its tremendous
international reach, Filippo Berio nonetheless remains a family-owned business.
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| Next Page: How we make Olive Oil |
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