Only when an olive oil had passed Filippo Berio’s expert tasting was it allowed to bear his name – his personal guarantee of quality.
The First and Last Name in Olive Oil since 1867
Filippo Berio is much more than a name on a bottle.
In 1867, in the small Italian town of Lucca, Tuscany a young man named Filippo Berio set out to follow his passion for making Olive Oil. It was here that he learned his craft and began producing his own signature olive oil.
Only when an olive oil had passed Filippo Berio’s expert tasting was it allowed to bear his name. Season by season, Filippo Berio’s fame grew and before long his signature had become a guarantee of exceptional quality.
In the late 1800s, thousands of Italians emigrated across the world, & Filippo, seeing a golden opportunity; started selling his oil to those wanting to take a taste of home with them on their journey across the Atlantic. Demand grew so high for Filippo’s oil that by the end of the 19th century, it was Italy’s foremost export brand, winning international awards for its exceptional quality.
A Growing Reputation
Over the next forty years, Filippo Berio built up his business and became widely respected for his knowledge of Olive Oil. 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 in Italy and across the world.
Since the 1960s, when the benefits of olive and other vegetable oils became widely known, there has been a continuing demand for high quality Olive Oil and Filippo Berio’s fine flavour, versatility and health benefits have ensured the brand’s lasting popularity to this day.
Filippo Berio is still based in Lucca, the premier brand of Salov, which is run by Dino Fontana’s grandchildren and great grandchildren. Sophisticated modern equipment is now used in production and quality control and these sit alongside traditional practices. For example, every batch of Olive Oil is still personally tasted by a family member before being approved for dispatch.
Today Salov has operations around the globe and is one of Italy’s largest food exporters. Yet, despite this tremendous international reputation, Filippo Berio remains a family-owned business.