Here are some helpful tips from the olive oil expert.

See a variety of new and creative ways to enjoy Filippo Berio®
that you could use every day!

BREAKFAST

  • Hungry for a breakfast change of pace? Brown French toast in our Extra Light Olive Oil, and then serve with yogurt and fresh fruit.
  • Ready for an eye opening breakfast idea? Make pancakes and waffles with Extra Light Olive Oil instead of butter and get a healthier start to your day.
  • Mix it up, Honey! Add a little sweetness to your whole-grain toast. Stir our Extra Light Olive Oil in honey and drizzle away.
  • Make your favorite muffin recipe even better. Use our Extra Light Olive Oil instead of vegetable oil and enjoy fluffy, moist muffins. Baking with olive oil is easy and flavorful.
  • Fry or scramble eggs in a light coating of Filippo Berio® Olive Oil. It is great for omelets too.
  • Sauté apple slices or banana halves in a teaspoon of Filippo Berio® Extra Light Olive Oil, then sprinkle with cinnamon and sugar. Delicious alone or as a topping on hot oatmeal.

DIPS, DRESSINGS & SPREADS

  • Spread the news about a new spread. Pour our Extra Virgin Olive Oil in an empty plastic margarine container, cover, and place in refrigerator. When very cold and thick, remove and serve as a heart healthy spread.
  • Create a perfect dip for your steamed artichokes. Whisk together our Organic Extra Virgin Olive Oil and lemon juice. It’s simple and tasty.
  • Need a great dip tip? Puree chickpeas and cannellini beans with Extra Virgin Olive Oil, salt, pepper, some thyme and fresh mint. Mix it all up and serve-it's that simple.
  • Add a little something special. Keep a cruet of our Extra Virgin Olive Oil on your dinner table to enhance the flavor of vegetables, soups, stews, and pasta.
  • Prepare Pinzimonio, a classic Italian raw vegetable antipasto, by grinding generous amounts of coarse sea salt and black pepper into our Organic Extra Virgin Olive Oil. Use as a flavorful dip for assorted raw vegetables, such as celery, fennel, radishes, carrots, and red peppers.
  • Olive Tapenade: Mix 25 finely chopped Mediterranean-style olives, 1½ tablespoons drained and finely chopped capers, 1 teaspoon lemon juice, 2 teaspoons Filippo Berio® Extra Virgin Olive Oil, ½ teaspoon garlic powder, ½ teaspoon anchovy paste and freshly ground black pepper. Refrigerate for an hour or more. Serve with crackers.
  • Never forget the Olive Oil Vinaigrette. In a small bowl, whisk together 1/3 cup wine or cider vinegar with salt and pepper. Slowly whisk in 1 cup Filippo Berio® Extra Virgin Olive Oil until blended well.
  • Balsamic Vinaigrette: Prepare Olive Oil Vinaigrette as directed above, substituting balsamic vinegar for the wine or cider vinegar. Stir in 1 tablespoon minced shallots and ¼ teaspoon dried marjoram leaves.
  • Raspberry Vinaigrette: Prepare Olive Oil Vinaigrette as directed above, substituting raspberry vinegar for the wine or cider vinegar.
  • Mint Vinaigrette: Prepare Olive Oil Vinaigrette as directed above. Stir in 2 tablespoons chopped fresh mint.
  • Parmesan Vinaigrette: Prepare Olive Oil Vinaigrette as directed above. Stir in 1 tablespoon Parmesan cheese.
  • Sesame Vinaigrette: Prepare Olive Oil Vinaigrette as directed above, substituting rice vinegar for wine or cider vinegar. Stir in 2 minced garlic cloves and 2 tablespoons toasted sesame seeds.
  • Dress up your greens with Sweet Mustard Dressing. In a small screw-topped jar, combine ¼ cup Filippo Berio® Olive Oil, 2 tablespoons honey, 2 tablespoons white wine vinegar, 4½ teaspoons Dijon mustard, and 1 tablespoon balsamic vinegar. Shake vigorously until well blended. Season to taste with salt and pepper. Store dressing in the refrigerator up to 1 week. Shake well before using.
  • Caper Lemon Dressing: Add 1 tablespoon capers and juice of 1 lemon to a small bowl or measuring cup. Whisk in 3 tablespoons Filippo Berio® Organic Extra Virgin Olive Oil. Whisk in 1 tablespoon fresh chives and freshly ground pepper.
  • Herb Marinade: In a small bowl, mix 2 tablespoons vinegar with 1 minced garlic clove, 1 tablespoon Dijon mustard, and ¼ teaspoon each of dried parsley, thyme, and marjoram. Whisk in ¾ cup of our Extra Virgin Olive Oil and ¼ teaspoon black pepper. Great with chicken, fish, meat, or vegetables.
  • Citrus Marinade: In a large bowl, blend ½ cup orange juice, 2 tablespoons soy sauce, 1 teaspoon chopped fresh ginger root, 2 minced garlic cloves, 1 teaspoon honey, 1 teaspoon Dijon mustard, and ¼ cup of our Extra Virgin Olive Oil. Use as a marinade for turkey or chicken before grilling.
  • Balsamic Marinade: In a small bowl, whisk together ½ cup Filippo Berio® Olive Oil, ½ cup balsamic vinegar, 2 slivered garlic cloves, 1 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon dried marjoram, and ¼ teaspoon freshly ground pepper. Use to marinate 2 pounds of beef, pork, lamb, or veal several hours or overnight.

APPETIZERS & SNACKS

  • Super-size fries. Deep-fry some sliced potatoes and make your own French fries in our Extra Light Olive Oil.
  • Put more pop in your popcorn. Make popcorn a healthier snack by sprinkling our Extra Virgin Olive Oil on top. Everyone will say, "Yum!"
  • Go nuts! Toasting or roasting with Olive Oil is the easiest way to turn ordinary nuts into an extraordinarily tasty hot snack.
  • Marinated Artichoke Hearts: In a saucepan, simmer ¼ cup white wine vinegar, ¼ cup Filippo Berio® Olive Oil, ½ teaspoon each of oregano and basil, plus salt and pepper to taste. Split artichoke hearts from two 15-ounce cans (drained) and add to mixture. Simmer 10 minutes, pour into a dish, and refrigerate. Drain before serving.
  • For freshly made Pita Chips, brush quartered pita bread sections with our Extra Virgin Olive Oil and sprinkle lightly with salt. Broil until crisp and golden, and then serve. They’ll come back for seconds and mostly likely thirds.
  • Add extra to Roasted Sweet Peppers. Bake 2 green and 2 red bell peppers in a 400 degree Fahrenheit oven for 20-30 minutes or until they begin to darken. Cut in half lengthwise, drain, and cool slightly. Peel off skin and cut into strips. Place peppers in a bowl and sprinkle with salt. Add ½ cup of our Extra Virgin Olive Oil and let stand 5 hours at room temperature or overnight in the refrigerator.
  • It’s Crab Cocktail hour. Combine 1 pound cooked crabmeat with 2 tablespoons minced parsley, ¼ cup of Filippo Berio® Extra Virgin Olive Oil, the juice of 1 lemon, and freshly ground pepper.
  • Life’s betta with Fresh Bruschetta: Mix 2 tablespoons of our Organic Extra Virgin Olive Oil with 1 cup fresh-chopped ripe tomatoes, 1 minced garlic clove, and salt and pepper to taste. Toast twelve ½-inch thick slices of Italian bread until lightly browned. Place a leaf of fresh basil on each slice, top with a heaping teaspoon of the tomato mixture, and serve while the bread is warm.

SOUP

  • A new twist on gazpacho. Flavor with our Organic Extra Virgin Olive Oil, then garnish with croutons.
  • Say so long to salt. Use our naturally sodium-free Olive Oil instead of salty meats to take flavor further in bean or pea soups. It is a much healthier alternative.
  • Whip up some Pistou for soup. Simply blend 3 minced garlic cloves, ½ cup fresh basil leaves, and ¼ cup of our Robusto Extra Virgin Olive Oil in a blender or processor until smooth. Add a spoonful per bowl of vegetable or bean soup.
  • Add a little spice to your day. Thoroughly wash and slightly bruise 2 or 3 whole chili peppers. Place in jar or bottle that has a tight-fitting lid. Fill jar with Robusto Extra Virgin Olive Oil. Close tightly and store for at least a week. Great addition to soup or stew.

VEGETABLES

  • Looking for a stovetop inspiration? Sauté healthy by putting onions and mushrooms in a pan with our classic Olive Oil instead of vegetable oil.
  • Dress up your greens. Marinate steamed green beans or asparagus in some homemade Extra Virgin Olive Oil salad dressing. Sprinkle fresh parsley on top, chill, and serve.
  • Take your veggies to new depths with Extra Light Olive Oil. Deep frying with olive oil is a great way to turn mushrooms or zucchini slices into lightly battered bliss.
  • Make sweet corn even better. Drizzle our Extra Virgin Olive Oil or Organic Extra Virgin Olive Oil on your corn and discover another way to eat a little healthier.
  • The finishing touch makes all the difference. By dressing up your steamed vegetables with our Organic Extra Virgin Olive Oil, you are enhancing their natural flavors—turning simple into simply fabulous.
  • Need a "better for you" baked potato? Use our Extra Virgin Olive Oil as a substitute for butter. It’s a simple and tasty way to enjoy the healthy benefits of olive oil.
  • Give steak the veggies it deserves. Sauté healthy, mouthwatering mushrooms and onions in our classic Olive Oil, then use them to adorn your favorite cuts.
  • Calling all cauliflower lovers! Simply puree cauliflower, mix in our Extra Virgin Olive Oil, some salt and pepper to taste, and roasted red peppers. Easy and delicious!
  • Looking for a new twist on potatoes? Combine ¼ cup Filippo Berio® Olive Oil with salt and pepper and ½ teaspoon dried rosemary. Coat 1 pound small new potatoes with olive oil and herb mixture. Place potatoes on a cookie sheet and bake in a preheated 350 degree Fahrenheit oven for 30 minutes or until cooked through.
  • Roasted Broccoli and Cauliflower: Toss 3 cups broccoli florets and 2 cups cauliflower florets with ¼ cup of our Extra Light Olive Oil in a large bowl. Roast florets in a single layer on a baking pan for 15 minutes in a preheated 425 degree Fahrenheit oven. Turn the vegetables once during cooking.
  • For a flavorful and healthy side dish, cut broccoli rabe into bite-size lengths and sauté in Filippo Berio® Olive Oil with minced garlic.
  • Delicious squash in a snap! Pierce 1 whole spaghetti squash. Microwave on high for 10-12 minutes. Cut open and scoop out the pulp. Toss with Filippo Berio® Extra Virgin Olive Oil, freshly ground pepper, and Parmesan cheese.

BREADS

  • Looking for wonderful flavor with bread? Our Extra Virgin can help. Try dipping in olive oil as a substitute for butter or margarine.
  • Want to jazz up your garlic bread? Brush our classic Olive Oil on halved or sliced bread, sprinkle with minced garlic, and then oven-toast or broil until lightly browned.
  • Avoid a sticky situation every time. Apply a thin coat of our classic Olive Oil to your hands when working with bread dough.
  • Want to make some dough? Add great flavor to your pastry dough by adding our Extra Virgin Olive Oil instead of shortening.
  • Oregano-Lemon Olive Oil for Bread Dipping: In a pasta dish or other shallow bowl, whisk 1/3 cup of our Extra Virgin Olive Oil, 1 teaspoon crumbled dried oregano, 2 teaspoons fresh lemon juice, and a pinch of salt. Break off small chunks of bread for dipping.
  • Pesto Olive Oil for Bread Dipping: In a pasta dish or other shallow bowl, whisk 1/3 cup Filippo Berio® Organic Extra Virgin Olive Oil, 2 tablespoons prepared basil pesto, and freshly ground pepper. Break off small chunks of bread for dipping.
  • For fantastic Focaccia, preheat oven to 400 degrees Fahrenheit. Pour a thin layer of our classic Olive Oil onto a large, flat baking sheet. Roll out 8 to 10 ounces of risen bread dough to a ½-inch thickness and place on a baking sheet. Every 2½ inches press finger into dough to make dimples. Pour 4-5 tablespoons of Filippo Berio® Olive Oil over dough and sprinkle with salt. Bake for 20-25 minutes until deep golden and crusty.

MAIN COURSES

  • Don't get stuck with sticky pasta. Avoid sticking and clumping by adding a tablespoon of classic Olive Oil to boiling water before adding the pasta.
  • Is it from the pizzeria or the freezer? Simply drizzle some of our Extra Virgin Olive Oil over frozen pizza after baking to give it that homestyle taste.
  • A meal your family will surely gobble up. Baste a turkey with our classic Olive Oil for added flavor ... and be prepared for compliments!
  • Save your sole. Sauté fish filets in our classic Olive Oil along with a squeeze of lemon to highlight the natural flavors in fish.
  • Scrumptious grilled cheese the kids will love. For lip-smacking sandwiches, brush both sides of the bread with classic Olive Oil and cook until brown. Olive oil for grilling is so flavorful.
  • The secret ingredient to great meat loaf? Use our classic Olive Oil instead of an egg to bind ingredients in meat loaf - 1/4 cup per pound of meat.
  • Lock in the juicy flavors of meat before grilling. Use our classic Olive Oil to baste while grilling and ensure your beef and chicken retain their natural flavors and juices.
  • As if lobster weren't delicious enough already. Try dipping in Olive Oil (Extra Virgin) instead of butter. It highlights the natural flavor of the meat while you enjoy the health benefits of olive oil.
  • A good cut of meat should always look its best. And because meats are best grilled at room temperature, be sure to coat them with a thin layer of Filippo Berio® Extra Virgin Olive Oil when thawing and prior to grilling to prevent oxidation, which causes meat to turn brown.
  • Prior to roasting, rub a leg of lamb with Robusto Extra Virgin Olive Oil rosemary, and oregano to enhance the flavor.
  • What is the secret ingredient to great meat loaf? Use our classic Olive Oil instead of an egg to bind ingredients in meat loaf. Use ¼ cup per pound of meat.
  • Before roasting, coat a leg of lamb with a creamy blend of 1/3 cup Dijon mustard 2 tablespoons soy sauce, 1 minced garlic clove, 1 teaspoon rosemary or thyme, 1 teaspoon grated ginger, and 2 tablespoons of our Extra Virgin Olive Oil.
  • Italian meatballs aren’t the real deal unless they’re sautéed in authentic, flavorful Filippo Berio® Olive Oil.
  • Simply baste your turkey with Filippo Berio® Olive Oil for a meal your family will surely gobble up.
  • Add a little flare to your next family meal. Cut chicken into sections and marinate for ½ hour in a blend of ¼ cup of our Extra Virgin Olive Oil, ¼ cup orange juice, ¼ cup soy sauce, 1 teaspoon Tabasco pepper sauce, 1 teaspoon grated ginger, 1 tablespoon maple syrup or jelly, and the juice of 1 lime. Preheat oven to 350 degrees Fahrenheit. Bake chicken for 45 minutes to 1 hour.
  • Turkey Scaloppine with Marsala: Season 1½ to 2 pounds turkey scaloppine and coat in flour. Sauté in 2 tablespoons Filippo Berio® Olive Oil in a pan over medium-high heat until browned. Remove the scaloppine to plates or a serving platter. Add ½ cup Marsala wine to the pan. Scrape the bottom of the pan to remove any browned bits. Bring to a boil. Pour over the scaloppine.
  • For scrumptious Oven Fried Chicken, preheat your oven to 350 degrees Fahrenheit. Fill a paper bag with ½ cup unbleached flour, ¼ cup cornmeal, ¼ teaspoon pepper, and ½ teaspoon paprika. Place 1-pound of skinless, boneless chicken breast halves in the bag and shake until coated. Put chicken in baking dish and pour ¼ cup of our Extra Virgin Olive Oil on top. Bake for 1 hour until browned, turning several times.
  • Fry foods with Filippo Berio® Extra Light Olive Oil. Its high smoke point allows foods to take on an even golden brown. Plus, it’s a healthy substitute for other cooking oils.
  • A quick and easy dish for the seafood lover. Skillet broil scallops in a little Filippo Berio® Olive Oil with minced garlic.
  • Give those little shrimp big flavor by brushing them (peeled) with Delicato Extra Virgin Olive Oil and sprinkling with garlic powder and oregano. Broil 5 minutes on each side or until pink.
  • How could Soft Shell Crabs be more flavorful? Sauté those seasonal beauties in Filippo Berio® Olive Oil and garnish with lemon wedges.
  • For fish that never flounders, dust 1 pound fish fillets in pepper-seasoned flour. Then, in a large skillet heat 1 garlic clove in 1/3 cup of our Extra Virgin Olive Oil. Remove the garlic and sauté fish until brown and crusty on both sides. Sprinkle with oregano and squeeze lemon juice over fillets before serving.
  • Make your shrimp sizzle. Place a heavy skillet over medium heat and sauté 4 minced garlic cloves in ¼ cup Filippo Berio® Olive Oil. As soon as the garlic starts to brown, stir in ½ teaspoon crushed dried red pepper and 1 pound large fresh shrimp, peeled and deveined. Stir-fry for 3 minutes. Add 2 teaspoons fresh lime juice and continue to cook for 5 minutes.
  • A scintillating seafood dinner starts by steaming 3 cups broccoli florets until just tender. Then, in a large skillet, heat ¼ cup Filippo Berio® Olive Oil and sauté 2 minced garlic cloves and 2 tablespoons grated fresh ginger for 1 minute. Add 1 pound bay scallops, and stir-fry for 3 minutes. Add broccoli and 1/8 teaspoon hot chili oil and simmer until heated through.
  • Elevate the flavor of your fish fillets by sautéing in Filippo Berio® Extra Light Olive Oil and adding a squeeze of lemon.
  • For simply superb spaghetti for two, start with a skillet over low heat and cook 4 minced garlic cloves in ¼ cup Filippo Berio® Olive Oil. Add one 2-ounce can of anchovy fillets, drained and chopped. Cook 3 minutes. Add 1 teaspoon fresh lemon juice and toss with 8 ounces of cooked and drained spaghetti. Serve with freshly ground pepper, minced parsley, and Parmesan cheese.
  • There’s a simple way to toss up perfection. Blanch a handful of sun-dried tomatoes. Chop them up and place in a bowl with 3 minced garlic cloves, 1/3 cup of our Organic Extra Virgin Olive Oil and freshly ground pepper. Cook pasta, drain and toss with tomato mixture. Sprinkle with Parmesan cheese.
  • For the ultimate Eggplant Parmesan, start by coating peeled slices of eggplant with flour and frying using our Extra Light Olive Oil. Drain on paper towels. Layer eggplant, spaghetti sauce, and grated Parmesan cheese in a casserole dish. End with a layer of sauce and cheese. Bake at 350 degrees Fahrenheit until hot and slightly browned on top.
  • Noodle with perfection. To make Marinated Asian-Style Noodles, simply toss cooked noodles with a mixture of 2 minced garlic cloves, ½ cup of orange juice, ½ cup soy sauce, 1 teaspoon fresh grated ginger, ¼ cup of our Extra Light Olive Oil, 1 teaspoon Tabasco pepper sauce (optional), and 2 tablespoons peanut butter or tahini. Garnish with chopped scallions. Refrigerate for at least an hour.
  • Homemade Pomodoro Sauce: Heat 6 tablespoons of our Extra Virgin Olive Oil, 2 minced garlic cloves, red pepper flakes, salt and freshly ground pepper in a large skillet over medium heat. When the garlic floats over the olive oil, add 2 pounds fresh tomato chunks. Reduce heat to medium-low and place a lid on the skillet. Cook tomatoes until reduced (about 15 minutes), stirring frequently. Add fresh basil and stir to combine.
  • Tarragon Sauce: In a food processor, add 3 minced garlic cloves, 3 ounces (about ¾ cup) fresh bread crumbs, 1 tablespoon white wine vinegar, ½ teaspoon dried tarragon, and 5 tablespoons of our Extra Virgin Olive Oil. Process until smooth. Add salt to taste. Serve sauce with broiled beef or veal.
  • Get a little nutty with this recipe for Walnut Sauce. In your food processor, mince 2 garlic cloves. Add 1½ cups walnuts, ¼ cup pine nuts, 3 or more fresh basil leaves, 2 tablespoons fresh bread crumbs, 1 cup milk, 3 tablespoons Filippo Berio® Extra Virgin Olive Oil, salt, and pepper. Process, then serve over tagliatelle pasta.
  • Lemon Sauce: In a blender, process ½ cup of our Organic Extra Virgin Olive Oil, 2 tablespoons lemon juice, ¼ teaspoon black pepper, and 1 tablespoon chopped parsley. Perfect on broiled fish.
  • Linguine is happier with a little Red Clam Sauce. In a microwave-safe dish, heat ¼ cup Filippo Berio® Olive Oil on high for 1 minute. Add 3 minced garlic cloves and 1 small chopped onion. Then cook for 2 minutes. Add ½ cup chopped parsley, ¼ cup white wine, 2 cups fresh or drained canned tomatoes, ¼ teaspoon oregano, and 1/8 teaspoon black pepper. Cover with plastic wrap and cook on high for 5 minutes. Add two 6-ounce cans of chopped clams and cook 3 minutes longer.

DESSERTS

  • Need a quick and tasty dessert topping? Sauté apple slices or banana halves in our Extra Light Olive Oil and sprinkle with sugar and cinnamon. Indulgence never tasted so good.
  • Infuse a little healthy into those yummy baked goods. Use our Extra Light Olive Oil in cakes and other dessert recipes calling for butter, margarine, or other oils.

KITCHEN TIPS

  • Avoid burned and stuck-on food. Next time you cook out, coat the grill with a little of our classic Olive Oil just before lighting.
  • Cutting boards need love too! Just a few drops of olive oil benefits wooden cutting boards, preventing it from drying out and cracking.