Bertolli. Modern Italian since 1865. To celebrate our 150th anniversary, we’ve showcased some of our authentic Australian-Italians as they share with us their personal stories and treasured family recipes that with pride, remind them of home and their heritage. Ours is a history that’s still in the making so we ask that you join us as we celebrate our 150 year anniversary by sharing your great Bertolli story and treasured family recipe with us.
Our story begins in Tuscany, 1865. Francesco Bertolli discovered that he was passionate about making olive oil. When news of his talent spread, he opened a small shop beneath his family home in the town of Lucca.
When Italian emigrants left to seek a new life abroad, they missed the flavours of home and found that their new home was missing one important ingredient – Olive Oil. After receiving countless requests, Bertolli used his business acumen and flair for flavour to become the first exporter of olive oil. He was also the first to advertise his products and the first to sell olive oil in clear glass bottles.
150 years later, Bertolli has grown into a global brand which is both authentic and contemporary. We value simplicity, authenticity and flavour and we want to continue to bring these values to your family, for years to come.
Always brush your meat or ﬁsh with olive oil; it will cook evenly and without sticking to the grill. Apply the olive oil to the meat or ﬁsh and not the grill itself.
To enjoy the smooth fruity flavour of Bertolli Extra Virgin, pour into a shallow dish and dip with fresh bread.
For homemade garlic bread, drizzle sliced French or Italian bread with Bertolli Extra Virgin. Next sprinkle with finely chopped or crushed garlic, wrap in aluminium foil and cook on the edge of the barbeque for 5-10 minutes.
Make a simple, flavourful marinade by combining Extra Virgin olive oil with fresh lemon juice or wine vinegar. Brush over meat and fish.
Before roasting or grilling meat or poultry, brush them with olive oil to seal in their natural juices and retain moisture.
When boiling water to cook pasta, add a tablespoon of olive oil to the water to prevent pasta from sticking to the pot. Also, immediately after draining pasta add a tablespoon of olive oil to prevent sticking before serving.
Toss vegetables in olive oil before pan frying to seal in moisture and bring out their full flavour.
For added crispness, rub sliced or whole potatoes with olive oil before baking.
Keep your olive oil fresh by purchasing only as much as you will use in one-two months and storing away from light and heat but never in the fridge!
Use olive oil as a protective seal for homemade sauces or other dishes before you freeze them.
Replacing butter with olive oil when baking will save you time since melting is not required! Bake with Bertolli Extra light due to its mild aroma and flavour.
Bertolli Extra Light and Classico are refined and are suitable for high heat cooking due to their high smoke point, making them perfect for hot cooking including frying, roasting and deep-frying. Olive oil is 100% natural and contains far less saturated fat than butter and margarine which means that frying in olive oil can be both delicious and healthy.
Extra Virgin olive oil has a full flavour and is best enjoyed in cold dishes as it brings out the full fragrance and flavour of the olive oil. The different varieties of Bertolli Extra Virgin should mainly be used in salad’s, as the basis for dressings or dips or to add an extra taste dimension to pasta dishes, soups and sauces.