Our products: Olive Oil

How it is ‘made’
Plump ripe olives, grown beneath the Mediterranean sun, are harvested between November and February. To make the finest extra virgin olive oil, the olives are pressed within 24 hours, the juices tested by experts, and only if they are satisfied with the quality, does the olive oil bear the BERTOLLI label.

Where you’ll find it
The traditional pleasures of Italian cooking inspire everything BERTOLLI makes. Which is why you’ll find a healthy dollop of BERTOLLI olive oil in their sauces, spread and new savoury nibbles. And of course, BERTOLLI sauces are full of fruit and vegetables too.

Why it’s good for you
Olive oil is one of the pillars of the Mediterranean diet: thanks to its high content of good monounsaturated fatty acids, olive oil can contribute to healthier diets when replacing saturated fatty acids (the fat we are advised to eat less of).