Olive Oils should be stored with the cap firmly on, away from any source of strong light and at a temperature between 10 - 21 degrees Celsius: 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:
- Olive oil thickens at low temperatures and can take several hours to return to normal clarity.
- The full flavour and aroma of Olive Oil are released only at room temperature and above.
Because olive oil is a natural fruit juice, without additives or preservatives of any kind, its actual usable date is variable. To ensure maximum quality and taste, all Filippo Berio oils are marked with a “BEST BEFORE” end date that can be found on the back label of the bottle-just below the nutritional information. The date is indicated by month and year (for example: AUG 2014).
Under favourable conditions, olive oil may remain good considerably beyond the date shown. Poor conditions however, such as prolonged exposure to strong light or high temperatures, may significantly shorten the life of the oil.
When in doubt we recommend that you smell and taste the oil before using it, as you would for any perishable food.
Some Filippo Berio products may contain traces of eggs, dairy, gluten and nuts. If you suffer from any food allergies, we recommend you carefully check the ingredients listed on the product label before consuming our products.
Olive oil is made from dozens of varieties of olives, and each one has its own distinctive flavour. The finished olive oil you buy at the store are blends of oils from several different olive varieties, selected to contribute a particular flavour 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 rest assured that it is 100% high quality. At Filippo Berio we are proud of the quality of our olive oils and have dedicated a special panel of experts to testing and tasting every olive oil sample. There are over twenty different chemical analyses and parameters that we perform to determine whether or not an extra virgin olive oil meets our high standards. In addition to our own strict guidelines, we also follow stringent European laws regarding the composition of an extra virgin olive oil, which include:
- 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 producers to clearly state on the product label the means by which the oil was obtained (es: Superior Category Olive Oil obtained directly from olives and solely by mechanical means) in order to keep the consumer properly informed on product origins, processes and compositions.
If you find that your olive oil is thick and cloudy, it is probably because it has been stored below 7 degrees Celsius (45 degrees F).
This is perfectly normal and reversible, as the chilling does not damage the oil in any way. Just leave the oil at room temperature for a couple of hours, and as the oil warms, it will return to its normal clarity and consistency, with no loss of quality, flavour or shelf life.
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.