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Olive Oils should be stored with the cap firmly on, away from any source of strong light and at a temperature between 10 degrees centigrade and 21 degrees centigrade. A closed kitchen cupboard is usually ideal.

Prolonged exposure to strong light or to higher temperatures in the storage location will significantly shorten the usable life of the oil. Refrigeration is not recommended because:

1. Olive Oil clouds and thickens at low temperatures and it may take several hours to return to normal clarity.
2. The full flavour and aroma of Olive Oil are released only at room temperature and above.

The "BEST BEFORE END" date can be found on the back label of our bottles, along with the bar code, just below the nutritional information. It is stated as a month and year, for example, AUG 2024.

Because Olive Oil is a natural fruit juice, without additives or preservatives of any kind, its actual usable date is variable. Under favourable conditions, the oil may remain good considerably beyond the date shown. However, poor conditions, such as prolonged exposure to strong light or high temperatures, may shorten the usable life of the oil by many months. We recommend that you smell and taste any oil before using it, as you would for any perishable food.

There are no trace elements of nuts in Filippo Berio Olive Oils.

No.

There are dozens of varieties of olives grown for the making of Olive Oil. Like the many varieties of apples, grapes, or other fruit, every olive variety has its own distinctive flavour characteristics. The finished Olive Oils you buy at the store are combinations of oils from several different olive 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 - so the individuality of the flavour is highly prized and protected.

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 but 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 - these are as follows:

• The oil must have a maximum acidity 0.8% be defect free,
• It must have a fruity note,
• The oil must not have undergone any treatments or contain any additives.

Legislation also requires us to declare on the pack: 'Superior Category Olive Oil obtained directly from olives and solely be mechanical means.'

So, when you purchase Filippo Berio Extra Virgin Olive Oil you can be completely guaranteed of its quality and authenticity.

If you find that your bottle of Olive Oil is cloudy and thick, it will probably be because it has been stored below 7 degrees Centigrade C (45 degrees F). Don't worry about this: it is perfectly normal and reversible.

The chilling does not damage the oil in any way. The pictures below clearly show what happens when the temperature falls. The oil will simply return to its normal clarity and consistency, with no loss of quality, flavour or shelf life, when it is warmed to room temperature.

Some retailers choose to position the Olive Oil fixture opposite the chiller cabinets, which causes it to go cloudy.

Yes you can, as a rough guide, use 3 units of Olive Oil in place of 4 units of butter/margarine.

Click here to see the equivalents when cooking with Olive Oil instead of butter or margarine.