OLIVE OIL

Bertolli olive oil is pressed from the best olives grown on fertile soil under the hot Mediterranean sun. The ripe olives are harvested from November through to February. Soon after harvesting, the olives are crushed mechanically. Around five kilos of olives are needed to produce one litre of olive oil. The crushing process produces pure olive pulp from which the precious Bertolli olive oil is pressed. This is called the first cold pressing. All Bertolli Olive Oil is obtained from this first pressing, after which the Extra Virgin Olive Oil is bottled. Our Classico and Extra Light Olive Oil is further refined using a physical refining process before being bottled.
This gives our olive oil a long shelf life without any artificial additives.

The difference between ‘normal’ olive oil and extra virgin olive oil is the way in which the olives are processed. Extra virgin olive oil is obtained directly from olives which are cold-pressed as soon as possible after harvesting, so that the full flavour and fragrance are retained. It is delicious in salads, sauces and pastas, for example! Olive oil undergoes further processing after the first pressing, making it easier to heat without burning. The olive oil varieties Classico and extra light are therefore perfect for frying, roasting, grilling, baking and deep-frying.

‘Cold-pressed’ describes the production of olive oil at temperatures below 27 degrees Celsius. Bertolli olive oil is always cold-pressed.
‘First-pressed’ means olive oil which is obtained from the first pressing of the olives (the first extraction).
At Bertolli, we believe in quality above all else. That’s why Bertolli’s experts have developed a seven-step quality program: from analysing the olives at the beginning of the harvesting season through to carrying out taste tests. This approach guarantees that each bottle of Bertolli olive oil is of outstanding quality and tastes exactly as described on the bottle.

 

QUALITY

In contrast to many types of wine, for example, olive oil cannot be stored for many years. This is because it is a natural product and therefore tastes better when fresh. Light and heat adversely affect the quality of olive oil. It is therefore best to store olive oil in a dark place which is not too warm.

Olive oil starts to congeal at temperatures below 7 degrees Celsius. This does not affect the quality. At room temperature, the olive oil will return to its original state. If your olive oil is cloudy, simply place the bottle in a sink of warm water or out it in the sun on a warm day and the cloudiness should dissapear.

The olive oil can be kept at the latest until the end of the month stated on the packaging.

 

HEALTH

Olive oil is not only delicious, but healthy too! For example, olive oil contains more unsaturated fatty acids than butter, margarine and most other vegetable oils. These unsaturated fatty acids, when replacing saturated fats in our diet, control our blood cholesterol levels. Scientific research has shown that the use of olive oil when consumed within a healthy diet help to reduce the risk of cardiovascular disease.
Olive oil also contains natural antioxidants which protect our cells against oxidative stress. Furthermore, olive oil leaves no waste products of any kind in the body as it is 100% digestible.

Scientific research has shown that the use of olive oil, when consumed within a healthy diet help to reduce the risk of cardiovascular disease.

Olive oil contains more unsaturated fatty acids than butter, margarine and most other oils. These unsaturated fatty acids, when replacing saturated fats in our diet, control our blood cholesterol levels. Olive oil also contains natural antioxidants which protect our cells against oxidative stress.

Fats consist of three different types of fatty acids: saturated, monounsaturated and polyunsaturated fatty acids. Saturated fatty acids mainly occur in animal products. They can increase the level of cholesterol in the blood, thus increasing the chance of cardiovascular diseases. Monounsaturated and polyunsaturated fatty acids mainly occur in plant-based oils. Both types, can in fact reduce cholesterol levels.

Olive oil is a completely natural product and has no allergens. Olive oil is a healthy oil for young and old, and is easy to digest.

Bertolli olive oil is 100% natural and allergen-free.

Bertolli olive oil is 100% natural and does not contain any added aromas or flavourings.

The nutritional values of all Bertolli olive oil varieties are as follows per 100 ml:
Energy / Calories: 3389 KJ/ 824 kcal.
Proteins: 0 g
Carbohydrates: 0 g
Of which sugars: 0 g
Fats 91 g
Of which saturated fats: 12 g
Of which monounsaturated fats: 72 g
Of which polyunsaturated fats: 7 g
Cholesterol: 0 mg
Fibre: 0 g
Sodium: 0 g
Vitamin E: 18 mg (150% of Recommended Daily Amount)

 

COLD & WARM USE

Bertolli olive oil is perfect for baking, frying, roasting and grilling. Research has shown that olive oil is more resistant to high temperatures than many other oils. The Bertolli olive oil varieties Classico and extra light are best for ‘warm’ uses such as baking, frying, roasting, grilling and deep-frying. This is because these varieties are refined after pressing, making them more suitable for heating.

Bertolli olive oil is certainly suitable for deep-frying. It is best to use Bertolli Classico or extra light for this. This is because Bertolli Classico and extra light are refined after the first pressing, making them more suitable for heating.
However, deep-frying with olive oil at a temperature above 200 degrees Celsius is best avoided. It is important to change the olive oil after it has been used about 8 times. For the best results, allow the products you wish to deep-fry to reach room temperature first.

Extra virgin olive oil has a full flavour and is therefore suitable for cold use. This really brings out the fragrance and flavour. The different varieties of Bertolli extra virgin should mainly be used in salads, as the basis for dressings or dips or to add an extra taste dimension to pasta dishes, soups and sauces, for example.
Bertolli extra virgin is available in the varieties Originale, Gentile taste and Organic.

 

WHERE TO BUY

Bertolli olive oil is available in the following formats:
Bertolli extra light: Glass 250 ml, 500 ml, 1L and Tin 4L
Bertolli Classico: Glass 1L
Bertolli extra virgin: Glass 250 ml, 500 ml, 1L and Tin 4L
Bertolli extra virgin Gentile: Glass 500 ml
Bertolli Organic extra virgin: Glass 250 ml
Bertolli Aerosol extra virgin & extra light: 150 g
Bertolli Balsamic glaze: 500 ml

Bertolli is available from Woolworths, IGA, SPAR, FoodWorks, Foodland & distributors, Australia wide.

All the information we can provide is stated on the website. We do not send any products, samples or packs to consumers.

 

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