Bertolli extra light and Classico are filtered, which makes them more suitable for heating. This makes them perfect for cooking, such as frying, roasting and deep-frying.
Extra virgin olive oil has a full flavor and is therefore suitable for cold use. This really brings out the fragrance and flavor. The different varieties of Bertolli extra virgin should mainly be used in salads, as the basis for dressings or dips or to add and extra taste dimension to pasta dishes, soups and sauces.
Which Bertolli olive oil is best for frying and roasting and which is best for dressings and dips?