FAQ's

Quite a few, actually. There's our classic Extra Virgin, a 100% Italian Extra Virgin, and Gusto Fruttato for when you want something bolder. We also do an Organic Extra Virgin and our top-of-the-range Olio della Villa. Beyond that you've got the Flavoured Oils; basil, chilli, garlic, truffle; our everyday Classico, Mild & Light for frying and baking, and sprays and squeezables for when you just want things a bit easier. There's genuinely something in there for most kitchens.

Extra Virgin Olive Oil is the highest quality grade, cold-pressed from fresh olives with no heat or chemicals, retaining full flavour and nutrients. Classic Olive Oil is refined and blended, with a milder taste ideal for everyday cooking.

Our olives are sourced from carefully selected groves across Grece, Italy, Spain and Tunisia, ensuring the perfect blend of flavour and quality in every bottle.

Olives are harvested, crushed, and processed via centrifugation, then filtered and bottled. Everything's kept below 27°C, either through a traditional stone press or more modern centrifugal methods. Keeping it cool is what protects the flavour and the nutrients. Our tasters go through thousands of oils a year and only a fraction actually make it into a Filippo Berio bottle, it's a genuinely selective process.

For most cooking, Olive Oil or Mild & Light is recommended; extra virgin is ideal for finishing and flavouring. However, half the fun is just trying a few and seeing what flavour you like.

You can, but we'd point you toward Mild & Light instead for proper frying. It's got a higher smoke point, up to 200-220°C, and a much more neutral flavour, so it won't fight with whatever you're cooking. Great for chips, doughnuts, all of that.

Classico or Mild & Light tend to work best here, they can take the heat without dominating the pan. We'd recommend saving your Extra Virgin oils for drizzling on afterwards or cooking at a gentler heat, where you'll actually taste them - however that doesn't mean you can't cook with it!

Light/refined olive oil for cooking; extra virgin for finishing grilled foods.

A good chunk of the range is. All our olive oils are plant-based, obviously, and we've also got dedicated vegan products like the Vegan Basil Pesto, Vegan Sundried Tomato Pesto, and our Arrabbiata, Basilico, Grilled Vegetable and Olive pasta sauces. That said, not everything we sell is vegan, so it's always worth a quick check of the label.

We keep an eye on it at every stage; sourcing, harvesting, pressing, blending, bottling. Production happens at our facility near Lucca, which has its own testing lab on-site. We're ISO certified, hold British Retail Consortium and International Food Standard accreditation, and our products are Kosher certified as well.

Yes, thoroughly. Every batch goes through chemical testing across twenty different parameters, acidity and fat composition among them, plus tasting analysis from our own team. We test throughout production too, not just at the end.

Comes down to the olive itself. Some varieties, like Coratina, naturally produce a green, punchy, slightly bitter oil. Others, like Arbequina, are much softer and sweeter. And heat generally brings out flavour, so an oil can taste stronger once it's on a hot dish.

Labels show the product name, origin of olives, storage instructions, Best Before date, nutrition table, barcode, net quantity, production code, and usage indications.

Somewhere cool and dark, away from heat and light, once it's opened. Don't put it in the fridge, it'll go cloudy and solidify. If that happens, it's not ruined, just leave it at room temperature for a bit and it'll go back to normal.

It doesn't spoil the way milk does, but like most fresh food, it's better sooner rather than later, the flavour softens over time, especially once it's open. Store it properly and it'll hold up well. Check the best-before date on your bottle for the specifics.

Depends on the product and the batch, so we'd rather you just check the best-before date printed on your bottle than go by a general rule of thumb.

Yes, and it's not a new thing for us. Back in 1990 we bought one of Tuscany's largest olive groves, near the San Rossore Natural Park, and it's been a working research site ever since. We collaborate with Italy's National Research Council on projects looking at precision agriculture, olive biodiversity, and more sustainable ways to grow. Our parent company, Salov, also puts out a Sustainability Report if you want the full detail.

We're actively working on making our packaging more sustainable, and the details can vary a bit by product. If you want the specifics for a bottle you've bought, drop us a line via Contact Us, and check your local council's recycling rules too, since that varies by area.

Our production site uses a tri-generation energy system to cut down on the footprint of manufacturing, and we're always looking for ways to do better there. Alongside that, the research happening at our Tuscan grove, into biodiversity and better growing methods, feeds back into how we farm more sustainably going forward.

The UK online shop ships to Mainland UK only (England, Scotland, Wales).

Standard UK delivery is £5.99 or free on orders over £45.