Bertolli olive oil is pressed from the best olives grown on fertile soil under the hot Meditearranean sun. The ripe olives are harvested from November through February. Soon after harvesting, the olives are crushed mechanically. Around five kilos of olives are needed to produce one litre of olive oil.
The crushing process produces pure olive pulp from which the precious Bertolli olive oil is pressed. This is called the first cold pressing. All Bertolli extra virgin olive oil are obtainedfrom this first pressing, after which they are only purified and bottled. This keeps the olive oil naturally and gives it a long shelf life without any artificial additives.
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