Types of Olive Oil

Olive oil is a highly versatile ingredient, perfect for marinating meats, sautéing vegetables, topping pastas, dipping crusty bread and so much more. You can replace butter with olive oil for an alternative to some of your favorite recipes, from pie crusts to chocolate cookies to pan-seared entrées. In order to pick the perfect olive oil for whatever you’re making, use our quick guide to find the correct flavor profile.

Blend into dressings for pasta and salads.
Use in marinades to add rich flavors to meats.
Enjoy with crusty bread or fresh veggies.

Extra Virgin Olive Oil

A superior oil made from the first pressing of olives with no additional refining, heat or processing. Great for salad dressings, marinades, topping pastas and bread dipping.

100% Pure Olive Oil

A mild, all-purpose cooking oil perfect for imparting a delicious nuance to all foods. Highly versatile, used for grilling, roasting, soups and pasta sauces.

Extra Light Tasting Olive Oil

An extra light tasting olive oil that has been refined to remove any strong taste, making it a great substitute for butter or vegetable oil when baking. Excellent for all types of high-heat cooking, including searing, sautéing, baking and frying.

Olive Oil Smoke Point

An olive oil’s smoke point is the temperature at which it stops sizzling and starts burning, affecting taste. The higher the smoke point the better it is for high heat cooking and grilling.

EXTRA VIRGIN OLIVE OIL: UP TO 392°F/200°C

100% PURE OLIVE OIL: UP TO 410°F/210°C

EXTRA LIGHT TASTING OLIVE OIL: UP TO 410°F/210°C

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