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Oh how my heart breaks that we cannot use this as much as we once could. Now this is little and not so often on our foods we value it more than ever when we can use it.
Since swapping this oil for the frylight one calories oil spray we have used this less. However the are some meals and dips we can make using FILIPPO OLIVE OIL.
This is a fantastic addition when making:
We love using this on bread and with dips at the moment.
The bottle is a classic and traditional shape and green. You can purchase them in a plastic or a glass jar but both feel heavy and can be quite bulky. The choice in size or quantity is more consumer friendly with this brand as they offer a wide choice which I really appreciate.
For most of our meals if we're allowed to use this we only need 1-2 tablespoons, that's it and I didn't realize how little, goes a long way. When your force to use only a small amount it shows you what the product is capable of.
This on average retails about £3 but prices vary store to store.
This is one of the better oils I have used and will continued to do so, if my diet allows it of course! Containing health benefits for your skin and digestive system this is still important to your well being but now more so in moderation and would still highly recommend it x
In my kitchen I only use two types of oils. I use olive oil and as I love Chinese food and make myself a lot of stir fry's and things alot so do use a stir fry oil I buy pre made from a supermarket.
Up until recently I always bought an olive oil that was on offer or was simply the cheapest one. I didn't care if it was olive oil or extra Virgin or anything else. However that all changed when I bought this one on offer from Asda a while back and now this is the only olive oil I choose to buy regardless of price. The reason for my switch to this came because I drizzled this on a Mediterranean salad for me and some friends a while ago and we loved it. I had tried with other brands of olive oil in the past to use it as a dressing on such things and never liked it so I find this a very versatile, rich and tasty olive oil and its just wonderful quality.
Just to be clear I am reviewing 'Extra Virgin Olive Oil' from the range of oils that Filippo Berio produce.
The bottle is dark green and made of chunky glass and it has a gold screw cap to the top of it. On the front of bottle there is a dark green and gold label on there are clearly told what it is and who it is by and that it is 'For salad dressing and flavouring' and that it is 500ml in size and then on the back of the label we are told a bit about the product and how it can be used, nutritional information is provided and contact details for the manufacturer are given.
The Olive Oil:
Light golden in colour it is a clear liquid and not too thick. Although it is an oil it isn't what I think of as greasy. You can of course use this for many things. Its great used as a dip, on its own or mix it with other bits like herbs, spices, garlic and so on (I did that the other night when I had some pizza dough balls as a snack!), you can drizzle it over things like salads, soups, baked potatoes and fish or of course you can cook and marinade in it! It doesn't say you can cook using it on the labelling but when I first bought it that's the way I used it cos I hadn't looked to see if it was suitable and I used it for a fry up and loved it and I still to this day use it to fry off prawns and other fish...again cos I like it and for meat I marinade in this first usually so I don't need to cook in any extra oils or fats.
The great thing about this bottle is that to the top of the opening it has plastic kind of slats so it pours out easily and not too fast which is handy for me cos I am really heavy handed!
The flavour of this is really rich and distinctive. It really does taste of olives quite strongly which is why this is superb for drizzling over things and dipping into. Like I stated earlier it isn't a thick or heavy oil and this is really a versatile thing to have in your cupboard.
I'm a huge fan of this olive oil as I am sure that you tell from the tone of my review and it really does get a hearty recommendation from me!
Available in all good supermarkets etc though this is on offer in Asda at the moment at £3.00 a bottle however the usual price is more like £4.38 for my size of 500ml of the stuff!
This review is also posted on Ciao under this same username.
Filippo berio olive oil is a good quality oil, it comes in many different types including;
Extra virgin, which is great for dipping bread into or pouring ontop of bruschetta,
Organic extra vigin which is as above but made from organic olives,
Mild extra virgin which is smoother than the extra virgin good for salad dressings,
Pure olive oil which is good for baking,
Mild and light which is healthier to cook with. There are numerous olive oil sprays and regional oil too.
Olive oil is not just for cooking and eating it is also great for the skin as a moisturiser. It is great for kids who have cradlecap. Apply the oil after the hair has been washed and is still wet and rub in, leave for a day or two and then wash hair as normally, all the cradlecap should have come away. Sometimes a repeat application is needed.
Olive oil has many health benefits including protection against heart disease,Regulating cholesterol, increasing life span and helping with the prevention and management of diabetes. Olive oil contains antioxidants and also vitamin A, B,E and k all essential to your body.
I personally love Filippo berio olive oil and I am quite happy just dipping my bread into it, delicious. Would definitely recommend as a moisturiser as it is natural and contains no irritants if you have sensitive skin, you also smell good too!
More and more people are turning to olive oil as a cooking aid, switching from the conventional aids like vegetable oil and lard and sunflower oil.
Olive oil is seen as a healthy alternative and I agree. I also think that food that has been cooked with olive oil instead of traditional oil does not taste as greasy and fatty. It has not got that taste that makes a meal really unhealthy and drowned in fat.
This oil is obtained directly from olives and tastes rich and fruity.
This oil is perfect as a salad dressing, dipping with bread, and drizzled on vegetable, meat and fish. I also use it to drizzle on spaghetti once it has been cooked. I toss the oil on the spaghetti before serving and gives it a lovely shine as well as a slightly nutty taste.
I also use this for basting joints and marinades.
It comes in a glass bottle and can be stored at room temperature. The oil has 822 calories per 100ml. but I don't imagine anyone to use 100ml at one time. I use a little bit when cooking as goes far.
The is one of the quite expensive range of olive oils but there are alot of far more expensive, so I would say it is middle of the road at around £3 for a 500ml bottle. This would last me a couple of months.
I use a lot of olive oil and prefer to use Filippo Berio's more than any other; the taste is exceptional and I always go for the extra virgin variety.
Olive oil is very useful; I use it in some of my bread recipes, to roast vegetables, including potatoes, and, rubbed over baked potato skins before baking makes the skins really tasty. That was a Jamie Oliver tip and it really works.
Olive Oil has a low burning point so, although I'd like to use it for stir-frying, I use ground-nut oil or sesame oil instead.
The oil is far healthier for use in cooking than many other fats being fairly low in calories and I find I need to use less than others.
The Italians use a lot of olive oil in their diets and they live long healthy lives so it must be good for you.
It can be quite a lot dearer than other oils such as vegetable or sunflower but produces much better results so I think the extra cost is worth it if you enjoy good food.
All in all, I recommend Filippo Berio's Olive Oil for perfect results in all your cooking.
Cheap mass produced rubbish. They buy olives at stupidly low prices from poorer producers all over the world who cannot sell their olives any other way. 'Italian'?? I think not. People who think that £3 is expensive for half a litre of oil won't know what a decent olive oil tastes like - you pay for what you get! And people who pay for this disgusting 'olive oil' obviously just don't know what they're getting......
Mmmmmmmm. Somehow I always end up buying Filippo Berio olive oil, thought I’m not sure why. Maybe it’s because I know it’s excellent quality. Perhaps it’s because I love the taste and don’t feel the need to try another brand. Or it could be due to the fact that it’s available all over the world so wherever I’m living – from Manchester to Spain to Austria to Germany – I can always find some. Of the 1300 sorts available to buy on Yahoo, this is still the one I go for, and eating the cheapo mass produced stuff in the canteen here has done nothing to weaken my resolve. Olive oil comes from, erm, olives. Not surprising when you think about it. They can be grown almost anywhere where it’s hot enough, but the majority of them come from just 4 main countries: Italy, Spain, Australia and America. Filippo Berio is Italian, produced from Italian olives by Italians in Italy. So why should you eat olive oil? Essentially olive oil is a fat, and fats are always bad, right? Wrong! Research has shown that olive oil contains antioxidants, similar to those in tea and red wine, that combat disease processes, including LDL cholesterol's ability to clog arteries. I’m guessing this is a good thing :-) Olive oil can also help to reduce the risks of breast, prostate and colon cancers by up to a whopping 50%. Since it’s so full of flavour, a little goes a long way which helps you reduce your fat intake without even trying. Although some people may aim for a low-fat diet this isn’t always the best idea – a diet rich in olive-oil is more effective than a low-fat diet in controlling and treating obesity. You have been warned. And why this particular brand? Quite simply, the flavour. It oozes quality in a way you can’t imagine. The flavour is full and fruity and the oil is a rich yellowy green colour – much better according to Olive connoisseurs than a pale pee yellow (yep,
I do mean pee yellow, rather than pea green). I also love the fact that the packaging is classy (the oldie worldie design and the Italian writing help) and that you can get little bottles of the stuff – great for me when I’m only staying somewhere for a couple of months. The lid is also a good design – nice and solid and not liable to get slippy even when your fingers are coated with the sticky stuff. (That’s oil, you understand. I am not recommending the use of this or any other olive oil for your kinky kitchen antics. And for the record, it probably does rot condoms). You can get it in 250, 500, 750 and 1000 ml bottle, ranging from £1.48 to £4.79, so there’s something to suit you no matter what your consumption level is / how high your special oil shelf in the kitchen. Varieties include Extra Virgin (the type I’m basing this op on), Mild and Light and Pure. It’s sold in all good supermarkets and grocery stores, plus specialist shops like my local Italian one. Any bad side? It comes in clear glass bottles which means it has lower levels of Vitamin E by the time you get to eat it than tinned or dark bottled varieties. But hey, I get enough Vitamin E anyway, and keeping it in a cupboard rather than on display in your kitchen helps. It’s also not the cheapest brand, but in a world where you get what you pay for, it’s worth shelling out the extra. How should you use it then? Olive oil can be used to replace just about any other oil in cooking – as all the best cooks know, recipes are not necessarily made to be stuck to. You can use a mildish oil in cakes and pastries, and in dishes with subtle flavours. Stronger flavoured oils can be used on fish (yuck) and in spicy dishes. The of oil is perfect for adding to salads and soups. What makes Filippo Berio so good is that it’s mild and strong at the same time, meaning there’s not a single dish it’s not suitable for. I eat it in
place or butter or margarine either directly with food (so for dunking your bread in, for example) or for greasing – with my sandwich toaster as it’s less, well, buttery than butter itself, and gives a more subtle, less fatty taste. If you are given some of this oil (and while we’re on the subject, it’s the sort you can give happily as a present, unlike Tesco Value stuff) and don’t want to eat it, there’s no need to despair as it has lots of non-food uses. Believe it or not, olive oil can be used to get rid of headlice in children (!) and it also has a number of cosmetic uses. The ancient Greeks used to bathe with oil as it’s so moisturizing - to use on dry skin, apply daily directly to dry spots and stretch marks (but avoid pure and light olive oil which has been chemically processed – stick to the Virgin stuff). Homemade face masks made of olive oil mixed with avocado are great for rejuvenating the skin too. Certain brands of lip balm, shampoo, bath oils, hand lotions, soap, nail soaks, massage oil, dandruff treatment, etc all include olive oil, proving that the cosmetic industry has caught on to the fact. The www.filippoberio.com website was being most not nice when I wrote this. All I wanted were some lovely facts about the brand but no, it was “connection refused”-ing all day long. Poo.
Olive Oil has always been something that me and my family have used in abundance since many many years. The predominate use has been in cooking and in Salads and our favourite Hommos (A lebanese dish made from ground chick peas) Brand of choice has and will always be Fillipo Berio Extra Virgin Olive Oil. The name though complicated signifies quality and from people who know their olives. The company came into existence in the mid 1850's in Tuscany in Italy. Of all the regions in Italy, Tuscany is the best known for producing the finest Extra Virgin Olive oil. Unlike Extra Virgin Olive oil from many other Mediterranean regions, whose strong taste is perhaps harder to appreciate and digest, Extra Virgin Olive oil from Tuscany, and particularly from the province of Lucca, is characterised by its mild and fruity taste. This is why oil from the province Lucca is considered world-wide to be the best, and it is for this reason that it has become one of Italy's main exports, along with wine and woven silk. The olives used in Fillipo Berio Extra Virgin Oil are carefully selected and pressed within 24 hours of picking which gives this oil it's naurally low acidity level. This leads in turn to a high quality extra virgin oil with a distinct olive flavour and a strong peppery finish. It comes in 500ml bottles which go for £3.30 at most shops. Many may find this to be on the high side but remember that this is of the highest quality and as mentioned earlier, is derived from freshly picked olives. Other cheaper brands oil is obtained from second and third presses which creates a very strong and bitter type of flavour aswell as high acidity levels. Olive Oil, as many of you may know, is extremely healthly. It has been proven to help against cancer and to help the heart. More and more people are starting to replace there usual cooking oil with Olive Oil (We personally have not gone that far yet) because of
its health benifits. The better the olive oil then the better the benifits to you thus making Fillippo Berio Extra Virgin Olive Oil not only healthy but also delicious. I cannot go into the nitty gritty bit of actual usage in cooking and on the toaster etc since I'm not a great cooking man myself. The wife has that privelage and just wasn't in the mood of sharing that information with me at time of writing this opinion. What I can tell you is that this olive oil is the first choice of professional chefs around the world. Also with the increasing awareness of the benifits of olive oil, this is becoming more popular everyday. Overall what I can say is that this Olive Oil is extremely delicious and those of you that use Olive Oil should certainly try this one. Don't be fooled by those cheaper varieties which use second, third or even fourth pressed oil. If you use these types then you will surely never enjoy the true taste and experience of a real Olive Oil.
I bought a bottle of Filippo Berio olive oil in Asda. It was the colour that attracted me. It has almost a greeny tinge to it and it just looked different to the other oils on offer. I must admit that I liked the glass bottle. after all if I am going to have my 'expensive' olive oil on display in my kitchen, it had better look the part. This oil is perfect for making salad dressings and for frying although I wouldn't recommend it for frying swet pancakes as it has such a strong taste. It's too expensive for general everyday use anyway but I do like to add a teaspoon full to pasta while it's cooking. (It adds flavour and stops it sticking.) This is vigin olive oil which means that it is the very best you can buy. The oil is made from the first pressing of the olives. This is a useful thing to have in any chef's kitchen. It adds that litle extra taste of luxury to your recipes. You will be suprised at the difference a quality oil can make to a salad dressing, for example.
This olive oil is 100% natural and it is called virgin olive oil because it is made from the first pressing of the olives. The quality is lower with each pressing. You ca use this for frying if you wish but I find it tastes too strong and I prefer ordinary 'supermarket' vegetable oil. Use it for salad dressings, to stop pasta sticking while its cooking and for salad dressings. If you make Italian food this is good for frying or to brush on before grilling or roasting. It has a very strong flavour which I like in sald dressing and its okay in pasta water but not for frying as it tastes too strong. No good for frying pancakes or bananas though . They taste weird if you use this oil for that.
Filippo Berio olive oil is a 100% natural, high quality, olive oil. It is called 'virgin' olive oil because it is the best oil which comes from the first pressing of the olives. (There are other grades, right down to third and fourth pressings. The quality gets progressively worse with each pressing until the oil produced is not fit to eat.) This olive oil has a wonderful aroma that reminds you of the Mediterranean and a mild taste with just a hint of the olive. (Some olive oils are strong tasting and the olive flavour tends to over power anything else.) Olives are grown in the Mediterranean and Middle East.The trees are evergreen and have small white flowers (at least you will recognise an olive tree the next time you see one!) They have been cultivated since ancient times for fruit, eaten either ripe (black), or unripe (green). It is the blueish black ripe olives that yield the oil. They are pressed in much same way as grapes are and the oil is exported into Western Europe. Flavour depends on where the olives are grown and how ripe they are (like grapes.)The very best oils, of which this is one, give the strongest flavour and they are also thicker so you need less. Always buy an olive oil with a good, well trusted brand name, to make sure that you are not getting cheap, contaminated oil. (There has been several instances of cheap oil like the type you buy locally in countries like Spain being contaminated.Take care if you buy abroad.) This is a good general purpose oil and it can be used in the frying pan although it is a little expensive for everyday use. (Vegetable oil is a healthy alternative to animal fat.) Add a little of this to pasta while its cooking as it prevents sticking and adds extra flavour (you only need about a tespoonful of this oil, too much will make your pasta feel greasy when you eat it). In comparison with other olive oils this is not cheap but you only need to use a little bit at a time.
It is worth buying for the taste alone. This one comes in a glass bottle too so it looks good in your kitchen and you can keep it clean and shiney with a damp cloth. It's perfect to leave on display in the kitchen if you are giving a dinner party. (Stand it beside your pasta jar and spices to complete the picture and look like an expert chef. LOL). Use this oil to add flavour to savoury dishes and to make salad dressings (good with tomatoes and basil). I find it is a bit too strong to use in the preparation of dessert dishes though. It spoils the flavour of some sweet dishes.
Yeah you know the rest of the lyrics but do you know about Flippo Berio Extra Virgin olive oil .... Well if you don't let me enlighten you.... This Italian extra olive oil is high quality oil derived from olives ( bet you never guessed that one ). It is cold pressed and 100% natural and has a fantastic aroma .The extra vigin name is used as this is the best quality olive oil derived from the first press of ripe olives . Thus this gives it a mild yet fruity taste . Using this oil in moderation is a healthy alternate to shallow fry eggs , onions and what ever else may take your fancy . It also adds flavour to foods . Add it when cooking pasta to prevent it from sticking and to add flavour . Olive oil also contains high quantaties of monosaturates ans low quanties of saturates and conatins no cholesterol . A plus for those on low fat and cholesterol diets. Unlike other oils a little goes a long way with olive oil , it's not cheap either .. less is more . The glass bottle look better (chic) than the plasic ones for other oils . The lid ( metal ) houses a dripless spout , so you don't get greasy oil residues down the outside of the bottle . Olive oil is fine for savoury cooking , great for adding to pasta sauces , for making pesto and salad dressings , but I wouldn't advise you to cook your pancakes in it!!! The bottles come in 2 sizes to my knowledge , 250ml ( not sure of the other , I'll check these + the prices when I'm next in town )