History of bertolli olive oil
In 1865, our founder Francesco Bertolli already stated: “Pure and natural ingredients, prepared in a simple and honest way, are the heart of Italian cooking!” Since then, Bertolli has grown into a global brand which is both authentic and contemporary. However, we still retain our original passion for pure taste. Buon Appetito!
Olive oil and health
Olive oil is not only a delicious flavoring, it is healthy too. For example, olive oil contains more unsaturated fatty acids than butter, margarine and other oils. These unsaturated fatty acids replace the “bad” fats in our body, reducing our cholesterol levels as a result. Olive oil also contains natural antioxidants which protect our cells against ageing.
The difference between olive oil and extra virgin
The difference lies in the way the olives are processed. Extra virgin oil is obtained directly from olives which are cold-pressed as soon as possible after harvesting, so that the full flavor and fragrance are retained. It is delicious in salads, sauces and pastas for example! Olive oil undergoes further processing after pressing, making it easier to heat without burning.
How is olive oil made?
Traditional harvesting and crushing
Bertolli olive oil is pressed from the best olives grown on fertile soil under the hot Mediterranean sun. The ripe olives are harvested from November through to February. Soon after harvesting, the olives are crushed mechanically. Around five kilos of olives are needed to produce one liter of olive oil.
Cold pressing and bottling
The crishing 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 olives oil and the “normal” oils are obtained from this first pressing, after which they are only purified and bottled. This keeps the olive oil naturally pure and gives it a long shelf life without any artificial additives.