How Filippo Berio Makes Olive Oil

Producing the Perfect Olive Oil

The skills of generations of Italian Olive Oil blenders, modern production methods and strict following of key processes ensure that Filippo Berio's superb quality and wonderful flavour is captured in each and every bottle of our oil - just as it was when Filippo Berio himself first blended our oil over 130 years ago.

  1. Olives are harvested when they have achieved perfect ripeness. They are picked, collected in nets spread beneath the olive trees, and taken to the mill on 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's highly experienced Olive Oil tasters select Olive Oil samples from the finest olive producing areas in the Mediterranean.
  1. Tasting is carried out by Filippo Berio's panel of expert Olive Oil tasters who sample and classify each oil, checking its authenticity, quality and purity. The panel tastes over 6,000 samples of Olive Oil every year, but only 6% of them pass Filippo Berio's stringent standards.
  2. Blending is a critical stage in production. This is when different 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 skills and experience, and for which Filippo Berio blenders are famous across the world.