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Producing the perfect Olive Oil
The skills of generations of local olive oil blenders, modern production methods and a number of key steps ensure that
Filippo Berio's superb quality and wonderful flavour is captured in each and every bottle - just as it was when Filippo
Berio himself developed the oils over 130 years ago.
1.
Olives are harvested when they have achieved perfect ripeness. They are then picked, collected in nets spread beneath
the olive trees, and taken to the mill the same day.
2.
The olives are pressed at the mill as soon as possible after harvesting. The whole fruit is crushed into a paste, then
pressed again to release the precious oil.
3.
Filippo Berio Olive Oil Masters select olive oil samples from the finest olive producing areas in the Mediterranean.
4.
Tasting is then carried out by Filippo Berio's panel of Olive Oil Masters who taste and classify each oil, and check for
authenticity, quality and purity. The panel tastes over 6,000 samples of olive oil every year, but only 6% of them pass the
Masters' stringent standards.
5.
Blending is a critical stage in production, when oils with distinctive flavour notes - such as fruity, sweet, bitter and
peppery - are blended to achieve Filippo Berio's unique taste and character. Blending is an art form that relies almost
entirely on age-old traditional skills and experience, for which Filippo Berio blenders are famous world-wide.
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