Olive Oil Attributes
Why don't all olive oils taste the same?
There are dozens of varieties of olives grown for the making of olive oil. Like the many varieties of apples,
grapes, or other fruit, each olive variety has its own distinctive flavour characteristics. The finished olive
oils you buy at the store are combinations of oils from several different varieties, each selected to contribute
a particular flavour characteristic to the final product (fruity, grassy, peppery, etc.). No one wants their oil
to taste like somebody else's - the individuality of the flavour is highly prized and protected.
Is the oil I consume 100% Extra Virgin Olive Oil without any other oils added?
If you buy a bottle of Filippo Berio Extra Virgin Olive Oil you can buy it with absolute certainty that it will be
100% Extra Virgin Olive Oil of the very highest quality.
At Filippo Berio we are very proud of the quality of our olive oil and have a team of experts dedicated to maintaining
our high quality standards.
Every sample is chemically analysed and also tasted by our panel of experts. There are over twenty different parameters that we analyse
before we can be certain that the oil is of the standard to be used by Filippo Berio.
To put this in perspective annually 6,000 samples are analysed and tasted only 6% are finally selected for use in the Filippo Berio blend.
There are also strict European laws governing the make up of an extra virgin olive oil and these are as follows. The oil must have a
maximum acidity 0.8% be defect free, must have a fruity note the oil must not have undergone any treatments or contain any additives.
Legislation requires us to declared on the pack "Superior Category Olive Oil obtained directly from olives and solely be mechanical means."
When you purchase Filippo Berio Extra Virgin Olive Oil you can be completely guaranteed of its quality and authenticity.
For more information about olive oil click here.
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