Filippo Berio Olive Oil: Is it First Cold Pressed?
No, Filippo Berio Olive Oil is not advertised as first cold pressed. However, it is made following the strict standards set by the International Olive Council (IOC).
Olive Oil Pressing Process
- Cold Pressing: This is the traditional method of oil extraction. It involves crushing the olives at a cool temperature to prevent oxidation and retain flavor.
- First Cold Pressing: This is the first batch of oil extracted from the olives. It’s considered top-quality due to its full-bodied flavor, color, and low acidity.
- Subsequent Pressings: Further batches produced using heat and solvents, resulting in lower quality oil.
The Production of Filippo Berio Olive Oil
Filippo Berio produces a wide range of oils, including Pure, Extra Virgin, and Mild & Light. These are produced through a process known as centrifugal extraction, rather than traditional pressing methods. This modern method allows the producer to extract oil at controlled temperatures, ensuring a consistent quality.
Filippo Berio Standards
- Quality Assurance: The company maintains rigorous standards, adhering to the IOC regulations. This ensures that customers receive olive oil of the highest quality.
- Flavor Profile: Filippo Berio aims to maintain a consistent flavor profile across its products. This is achieved by blending oils from various regions and olive varieties.
While Filippo Berio Olive Oil may not fall under the ‘First Cold Pressed’ category, it still guarantees a high-quality product. The use of centrifugal extraction, adherence to IOC standards, and consistent flavor profile solidifies its role as a trusted figure in the olive oil market.