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The No.1 olive oil brand worldwide.
Check out the Bertolli Olive Oil range.
At Bertolli, we believe in quality above all else. A seven step quality control program has been developed by Bertolli experts: from analysis of raw material samples at the beginning of the crop season to chemical and organoleptic tests carried out continuously during the shelf life of all products. This approach guarantees that each and every single bottle of Bertolli Olive Oil, when properly stored, has the exact taste profile described on the bottle and great quality until its expiry date.
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Balsamic Vinegar of Modena
In 1865 Francesco Bertolli and his wife Caterina opened a small shop under the family home in Lucca, Tuscany selling Olive Oil, and created the brand of Olive Oil which bears their name. Since then Bertolli Olive Oil is recognised as a symbol of Italian Cuisine and Italian Lifestyle.
The Bertolli Company further expanded in the late 1890s when Francesco's and Caterina's children travelled to USA, Australia, Brazil, Argentina and Africa, where they brought the Bertolli name to the world’s attention.
Now, almost 150 years later, Bertolli has grown to be the leading Olive Oil brand in the world, used by 30 million families in over 40 countries.
The Mediterranean diet was originally based on the fruits of three “sacred” plants: wheat, vine and the olive tree. It is widely acknowledged as the best combination of health and pleasure, being largely made up of abundant fresh fruit and vegetables, grains, a moderate intake of meat and fish and olive oil as the main source of fat.
Many different kinds of oil may be obtained from olives, each one with its own denomination. Depending on their quality, some olive oils are suitable for immediate use, while others require further processing. Olive Oil, produced in the Olive Mill is classified according to quality as Extra Virgin Oil, Pure Oil or Extra Light Olive Oil.
Extra Virgin Olive Oil is bottled directly from the olive mill after simple filtration. Pure and Extra Light Olive Oil before bottling, must undergo a further refining process which reduces acidity and removes any unusual colours and smells. It is then blended with Virgin or Extra Virgin Olive Oil to obtain Olive Oil.
In terms of quality, there is no substantial difference between Extra Virgin Olive Oil from different countries. The only differences are taste characteristics typical of the different geographical regions. In fact there are many varieties of olive tree each with its own distinctive qualities. The soil and the climate contribute to the production of good quality Olive Oils found in all olive harvesting countries. The quality depends on a series of production and environmental factors. Consumers should focus on the oils’ intrinsic values.