Inspiring food lovers around the world

Inspiring food lovers 

around the world

A UNIQUE 

HERITAGE 

OF QUALITY 

Our story begins in 1867 in the Italian town of 

Lucca, in Tuscany, where a young man called 

Filippo Berio set out to follow his passion creating 

the finest, most delicious olive oil. Season by 

season, Filippo Berio’s fame grew and, in time, 

his signature became a recognised guarantee of 

quality. 

To this day we continue to honour the passion 

of our founder – creating delicious olive oils for 

demanding cooks across the world.

HeaLthy 

and delicious, 

the world 

over 

From traditional Italian and Mediterranean 

cooking to an ever-increasing range of 

regional recipes, Filippo Berio olive oil is a 

healthy and delicious choice. 

Researches suggest that a traditional 

Mediterranean diet rich in olive oil, 

natually rich in monounsaturated fats, 

can contribute significantly to a healthier 

life.

TRADITIONAL 

EXTRA VIRGIN 

OLIVE OIL 

Extra Virgin Olive Oil is produced from 

the first cold pressing of the olive 

and undergoes no other processing before 

being bottled. Filippo Berio 

Extra Virgin Olive Oil is a rich, 

well-balanced olive oil with a medium fruity 

flavour and a moderate 

sensation of bitterness and pungency.

The classic marriage of aroma, 

flavour and health! 

FLAVOUR PROFILE 

Perfectly balanced 

and harmonious 

AROMA 

Fresh and fragrant 

with subtle notes of olive 

SUGGESTED USES 

Salad dressings; sauces and gravies; 

drizzling over pasta; marinating 

or sautéing fish and vegetables 

Smoke Point 

170°C-190°C

INGREDIENTS: 

3 cloves garlic, peeled 

30g fresh rosemary leaves 

4 tbsp Filippo Berio Extra 

Virgin Olive Oil 

2 bay leaves 

2 sweet red peppers, diced 

1 small hot red pepper, seeded 

and diced, or hot pepper flakes 

(optional) 

450g ground lamb 

10 tbsp dry white wine 

6 large plum tomatoes, seeded 

and chopped, juice reserved 

Salt and freshly ground pepper 

550g fusilli 

Grated Pecorino cheese 

Fusilli with Lamb Ragu, 

Molise Style 

servings 8 

Mince together garlic and rosemary. Heat olive oil in 2-quart saucepan 

set over medium heat; cook garlic mixture and bay leaves until garlic is 

softened. 

Stir in red peppers and hot pepper (if using); cook for 2 minutes or until 

peppers are softened. Stir in lamb and brown slowly, breaking up with 

spoon. 

Increase heat to medium-high. Add wine; cook, stirring with wooden 

spoon, until most of wine evaporates. Stir in tomatoes and juice, and 

salt and pepper to taste; reduce heat and simmer, covered, for 25 to 30 

minutes. Discard bay leaves. 

Cook pasta according to package directions; drain and add to saucepan, 

stirring to coat with sauce. Sprinkle with cheese. 

INGREDIENTS: 

60g pine nuts 



2 tbsp red wine vinegar 

1/2tsp fine sea salt 

Coarsely ground pepper 

1 small fennel bulb, thinly sliced 

1 small head radicchio, torn into 

pieces 

2 large blood or navel oranges, 

peeled, segmented and cut in 

half 

Fennel, Radicchio, 

and Orange Salad 

servings 4 

Toast pine nuts in small skillet set over medium heat for 2 minutes or 

just until beginning to brown. Transfer nuts to small bowl. 

Combine Extra Virgin Olive Oil, vinegar, salt and pepper to taste in a jar; 

set aside. 

Gently toss together fennel, radicchio and oranges in salad bowl. Pour 

dressing over salad; toss gently until well mixed. Sprinkle pine nuts 

over top.

SPELT WITH CHERRY 

TOMATOES, CHICKPEAS, 

COURGETTES, CAPERS, 

BASIL AND CRUMBLED 

RICOTTA 

servings 4 

Cook the spelt in plenty of salted water. In the meantime slice the 

spring onion and lightly fry in a frying pan with 2 tbsp of Extra Virgin 

Olive Oil. 

Slice the courgettes into sticks and add to the pan together with the 

cherry tomatoes cut in half. 

Cook for about 5 minutes and season with salt and pepper. 

Also add the chickpeas, capers and spelt. 

Mix well, cook for 1 minute and turn off the heat. 

Serve with crumbled ricotta and basil and dress with a drizzle. 

INGREDIENTS: 

200g of pearled spelt 

1 spring onion 

150g of yellow and red cherry 

tomatoes 

150g of chickpeas 

2 courgettes 

30g of capers 

150g of ricotta 



Basil 

Salt and pepper 

Olive oil is higher 

in monounsaturated fats 

than any other popular 

cooking oil.

PURE 

OLIVE OIL 

Expertly blended, Olive Oil has all 

the healthy attributes of an Extra Virgin 

Olive Oil with a lighter flavour. 

This olive oil is perfectly balanced 

with a mild taste and golden colour.

An exquisite, mild taste that’s 

a real culinary all rounder! 


Mild with gentle hints 

of olive 

AROMA 

Mild olive notes 


For general use in cooking. Perfect 

for roasting meats and vegetables 

Smoke Point 

180°C-200°C

INGREDIENTS: 

1 can diced tomatoes with green 

chilies, undrained 

1 tbsp seeded chopped jalapeño 

peppers 

1 tbsp chopped red onion 

1 tbsp minced fresh cilantro 

1 clove garlic, minced 

1 tbsp Filippo Berio Olive Oil 

Dash salt 

Dash pepper 

10-Minute 

Zesty Salsa 

servings 6-8 

In small bowl, combine tomatoes, jalapeño peppers, onion, cilantro, 

garlic, Olive Oil, salt and pepper; refrigerate until serving. 

Serve with tortilla chips. 

INGREDIENTS: 

4 tbsp cup Filippo Berio Olive Oil 

2 tbsp honey 

2 tsp sriracha hot sauce 

2 cloves garlic, minced 

1/2 tsp salt 

450g shrimp, peeled, 

deveined and tails removed 

(16-20 count) 

600g baby spinach 

1 grapefruit, segmented 

1 avocado, peeled and chopped 

1 mango, peeled, pitted 

and chopped 

Dressing: 


2 tbsp sherry vinegar 

1 small shallot, minced 

1 tsp honey 

1 tsp grainy mustard 

2,5g salt 

1,5g freshly ground pepper 

Spinach Salad with Sweet 

and Spicy Shrimp 

servings 4-6 

Dressing: Whisk together Olive Oil, sherry vinegar, shallot, honey, 

mustard, salt and pepper. Set aside. 

Spinach Salad: Whisk together olive oil, honey, sriracha, garlic and 

salt; toss with shrimp. Let stand for 10 minutes. 

Preheat grill to high heat; grease grate well. Grill shrimp for 2 

minutes per side or until grill-marked and cooked through. In large 

bowl, combine spinach, grapefruit, avocado and mango; toss with 

dressing. Spoon shrimp over top. Serve immediately.

STIR FRY WITH 

CHICKEN,CARROTS, 

BROCCOLI, WHITE 

MUSHROOMS AND SESAME 

servings 4 

Cut the onion into rounds and lightly fry in a pan with 2 tbsp of Olive 

Oil. Cut the chicken into small pieces, roll in the flour, add to the 

frying pan and cook for a few minutes on a high heat and season 

with salt. 

Simmer with the rice vinegar and add the grated ginger. 

Peel and slice the carrots into sticks and then add to the frying pan. 

Add the thinly sliced white mushrooms, broccoli florets and cook for 

another 5 minutes, adding the honey. 

Serve with sesame seeds and pepper. 

INGREDIENTS: 

400g of chicken breast 

300g of steamed broccoli florets 

1 brown onion 

3 carrots 

150g of white mushrooms 

1 piece of fresh ginger 

3 tbsp of rice vinegar 

2 tbsp of honey 


Sesame 


Olive oil is a blend composed 

mainly of refined virgin olive oils 

and a small percentage 

of extra virgin olive oils.

MILD&LIGHT 

TASTING 

OLIVE OIL 

With a high smoke point and the goodness 

of Olive Oil, Mild&Light 

is the healthier way to cook, fry and bake. 

The description “light” refers 

to the taste, colour and aroma of the oil, 

and not to the amount of calories.

A healthier alternative that’s perfect 

for frying and baking. 

FLAVUOR PROFILE 

Gentle with subtle 

notes of dried fruit 

AROMA 

Mild bouquet 

with subtle olive notes 


For chips, stir frys, sausages 

and eggs. Perfect for baking 

cakes and biscuits 

Smoke Point 

210°C-230°C

INGREDIENTS: 

400g of cod fillet 

200g of boiled potatoes 

2 spring onions 

2 eggs 

Breadcrumbs as required 

Flour as required 

1 tbsp of lemon juice 

110g of white yoghurt 

2 tbsp of chopped parsley 

2 tbsp Filippo Berio Extra Virgin 

Olive Oil 

2 tbsp Filippo Berio Mild & 

Light Tasting Olive Oil 


COD AND POTATO 

CROQUETTES WITH 

SPINACH, YOGURT 

AND LEMON SAUCE 

servings 4 

Prepare the sauce mixing the yogurt with the lemon juice, 2 tbsp of Extra 

Virgin Olive Oil, parsley, salt and pepper. Put to one side. 

Chop the spring onions and cook in a frying pan with Mild & Light Olive 

Oil for about 3 minutes. Add the cod fillets making sure to remove all the 

bones and cook for another 5 minutes, turning occasionally. Pour into a 

bowl, add the potatoes and start to mash to get a smooth mixture. Season 

with salt and pepper. 

Form the croquettes. First roll them through the flour, then in the beaten 

eggs and finally in the breadcrumbs. Fry in plenty of high oleic sunflower 

oil until golden. Drain on paper towel. 

Serve with the yoghurt sauce. 

INGREDIENTS: 

115g 70% cocoa dark chocolate 

1/2 tbsp Filippo Berio Mild & 


Olive Oil (approx.) 

30g 30% heavy cream 

3 egg whites 

2 egg yolks 

60g granulated sugar 

(approx.) 

Pinch cream of tartar 

Dark Chocolate 

Soufflé 

servings 2 

Preheat oven to 190°C. Grease two 180 ml ramekins with Olive Oil and 

dust with sugar. 

In double boiler, melt chocolate, 1/2 tbsp Olive Oil and cream; let cool. 

Meanwhile, using electric mixer, beat egg whites until soft peaks form. 

Whisk egg yolks into cooled chocolate mixture; fold in egg whites, 1/4 

cup sugar and cream of tartar. Pour into prepared ramekins; bake for 15 

minutes.

CUPCAKES 

WITH APRICOTS 

AND ALMONDS 

servings 4 

Cut the apricots into small pieces and put to one side. Mix the milk 

with the sugar, lemon rind and vanilla. 

Mix the two lots of flour and yeast in another bowl and add one egg 

at a time. Then add the Mild & Light Tasting Olive Oil and milk and 

blend together to obtain a smooth mixture. 

Pour into small oven tins or cupcake pans. Cover with the apricots 

and sliced almonds. Cook at 170°C for about 20 minutes and check it 

is cooked using a toothpick or skewer. 

You can use Mild & Light 

Olive Oil instead of butter 

or margarine to cut down on 

the saturated fats, but not the taste. 

INGREDIENTS: 

500g of apricots 

200ml of milk 

4 eggs 

150g of flour 

100g of almond flour 

200g of sugar 

rind of 1/2 lemon 

1 tbsp of vanilla (flavouring/ 

extract) 

1 + 1/2 tbsp of yeast 

100ml of Filippo Berio Mild & 


Finely sliced almonds 

OLIVE OIL CONVERTER 

BUTTER 

OIL 

50g 

40g 

80g 

64g 

100g 

80g 

120g 

96g 

150g 

120g 

180g 

144g 

200g 

160g 

220g 

176g 

250g 

200g

FRUTTATO 

EXTRA VIRGIN 

OLIVE OIL 

A premium blend of bold-tasting olive 

oils, which provides a strong, vibrant taste. 

“Fruttato” offers persistent notes 

of fresh olives, artichokes, leaves 

and ripe tomatoes.

Rich and bold, an Extra Virgin 

for stronger recipes! 

FLAVOR PROFILE 

Intensely fruity 

with a peppery finish 

AROMA 

Fragrant with bold 

notes of fruity olives 

and pepper 


Dipping bread; sauces and gravies; drizzling 

over roasted vegetables; marinating meats 

and poultry. Perfect with soups and red meats. 

Smoke Point 

170°C-190°C

INGREDIENTS: 

500g lean ground beef 

4 tbsp Filippo Berio Fruttato 

Extra Virgin Olive Oil 

1 large onion, diced 

1 green bell pepper, diced 


2 tbsp chili powder 

1/2 tsp ground cumin 

1/2 tsp paprika 

1 bay leaf 

2 tbsp red wine vinegar 

1l water 

500g chopped tomatoes 

500g red kidney or pinto beans, 

rinsed and drained 

Garnishes (optional): 

Sour cream 

Fresh cilantro 

Corn tortillas 

Lime wedges 

Chili 

Con Carne 

servings 4 

In Dutch oven or large saucepan over medium-high heat, brown beef, 

breaking apart with spatula. Using slotted spoon, transfer to plate and set 

aside. Drain fat from pan. 

In same pan, heat Olive Oil over medium heat; sauté onion, green pepper 

and garlic; stir in beef. Sauté until vegetables are tender. Stir in chili powder, 

cumin, paprika, bay leaf and vinegar. Add water; cover and simmer for 45 

minutes, stirring several times. 

Remove bay leaf. Add tomatoes and cook for 15 minutes. Add beans and 

cook for 15 minutes. Garnish as desired. 

Tip: to thicken the chili, remove some of the beans and mash with a fork, 

then return to the pot and stir well. Or, add 15-30g cornmeal to the chili 

and cook until thickened. 

INGREDIENTS: 

4 tbsp plus 3 tbsp Filippo Berio 

Fruttato Extra Virgin Olive Oil 

(approx.), divided 

3 whole cloves garlic, cut in half 

1 can cannellini beans, rinsed 

and drained 

2 sprigs fresh sage 

1/4 tsp salt 

Pinch of cayenne pepper 

1 loaf crusty Italian bread, 

preferably day-old 

2 tbsp minced fresh parsley 

1 minced fresh hot chili pepper 

White Bean, Sage, 

and Garlic Crostini 

servings 36 

Heat 4 tbsp Fruttato Extra Virgin Olive Oil; cover and cook over low heat 

for about 5 minutes or until garlic is softened. Add beans, sage, salt, and 

cayenne; cover and cook for 12 minutes or until beans are softened. 

Remove sage; cook for 8 minutes, mashing mixture occasionally with back 

of spoon (mixture should be coarsely puréed). 

Transfer beans to food processor; process until completely puréed. Serve 

immediately or cover with plastic wrap and refrigerate for up to 24 hours. 

(If mixture is too thick, stir in 1 or 2 tbsp of warm water.) Cut off end crusts 

of bread. Slice loaf into 1,20 cm thick slices. 

Cut larger slices in half to make pieces that are about 13 cm square. Place 

on large baking sheet; broil for 2 minutes or just until dry. Turn bread over; 

spray lightly with Olive Oil from mister or coat lightly with pastry brush 

dipped in Olive Oil. Broil for 1 minute or until Olive Oil is sizzling. Spread 

bean mixture over bread. Combine parsley with remaining Olive Oil; 

drizzle over bean mixture. Sprinkle with chili pepper.

BEEF AND VEGETABLE 

FAJITAS WITH 

AVOCADO SAUCE 

servings 4 

Prepare the sauce mixing the Greek yoghurt with the mashed 

avocado flesh, 1 chopped garlic clove, the juice of 2 limes, pepper 

and chilli pepper. 

Cut the meat into strips; add salt, pepper, garlic, paprika, 

Fruttato Extra Virgin Olive Oil and beer. Mix well and leave 

to marinade for 30 minutes. In the meantime wash the 

peppers and courgettes; peel the carrots and onion. Slice 

all the vegetables into strips. Pour the onion into the frying 

pan with 2 tbsp of Fruttato Extra Virgin Olive Oil and simmer. 

Turn up the heat, add the vegetables and sauté for a few minutes. 

Remove the meat from the marinade and sauté in the pan for a few 

minutes. 

Heat the wraps, stuff with meat and vegetables. Serve with avocado 

and coriander sauce. 

INGREDIENTS: 

4 wraps 

The juice of 2 limes 

2 avocados 

150g of Greek yogurt 

500g of beef rump 

3 courgettes 

1 onion 

300g of yellow 

and red peppers 

3 carrots 

250ml of lager 

1 tsp of hot paprika 

2 cloves of garlic 

Chilli pepper 

Coriander 

Filippo Berio Fruttato 



For its outstanding 

characteristics, 

it should be used raw. 

Only a few drops 

will enhance your food!

DELICATO 

EXTRA VIRGIN 

OLIVE OIL 

A mild, light bodied Extra Virgin Olive Oil 

with a smooth mellow taste that 

complements your favourite dishes 

and enhances the unique flavour of the 

other ingredients.

A light and fruity Extra Virgin Olive Oil 

for delicate dishes! 


Balanced, with a delicate 

taste and notes of green 

grass and ripe tomatoes 

AROMA 

Pleasant with mellow 

notes of olive 


Salad dressings; poaching fish; 

drizzling over fruit or sandwiches; 

making pesto and hummus 

Smoke Point 

170°C-190°C

INGREDIENTS: 

450g linguine 

5 tbsp Filippo Berio Delicato 


2 cloves garlic, thinly sliced 

6 tbsp dry white wine 

240g chopped shelled king 

crab meat 

3 tbsp chopped fresh parsley 

2 fresh red chili peppers, seeded 

and sliced 

Salt and freshly ground pepper 

Linguine 

with Crab 

servings 4 

In large pot of boiling salted water, cook pasta for 10 minutes or until al 

dente. 

Meanwhile, in large skillet set over medium-high heat, heat 3 tbsp of 

Delicato Extra Virgin Olive Oil; gently sauté garlic for 1 minute. Add wine; 

cook until reduced by half. Add crabmeat, parsley and chilies; cook for 1 

minute or until heated through. Season with salt and pepper to taste. 

Drain pasta; toss with crabmeat mixture. Serve with remaining Olive Oil 

drizzled over top. 

INGREDIENTS: 

480g large green olives, such as 

Castelvetrano, pitted 

7 tsp Fillipo Berio Delicato Extra 


4 tbsp flat-leaf parsley leaves 

2 tsp grated lemon zest 

2 tsp fresh lemon juice 

Salt and freshly ground black 

pepper 

4 salmon fillets, preferably 

skinless 

Lemon wedges, for garnish 

Salmon with Green 

Olive Pesto 

servings 4 

Combine the green olives, 5 tsp of Delicato Extra Virgin Olive Oil, the 

parsley, lemon zest, lemon juice, 2g salt and a pinch of black pepper in 

the bowl of a food processor. Pulse on and off until the mixture is finely 

chopped and almost becomes a paste. Transfer the mixture to a small 

bowl and season to taste with more salt and pepper. Let stand at room 

temperature for at least 30 minutes. 

Position an oven rack about 20 cm away from the broiler element and 

heat the broiler to high. Line a large, rimmed baking sheet with foil and 

lightly brush the foil with some of the remaining olive oil. Set the salmon 

fillets, skin side down, on the foil. Lightly brush the salmon with olive oil 

and season with salt and pepper. Broil the salmon until it starts to brown 

and becomes almost firm to the touch, 4 to 5 minutes. 

Transfer the fillets to a serving platter. Stir the olive pesto and spoon it 

over the fillets. Serve with lemon wedges and any remaining pesto on 

the side.

SEABASS WITH LIME, 

MANGO, AND MINT 

servings 4 

Cut the sea bass into small cubes and pour into a bowl. Add 4 tbsp of 

Delicato Extra Virgin Olive Oil, the orange juice, lime juice and rind, 

salt, pepper and mint. 

Mix well and stand in the fridge for about 3 hours stirring from time 

to time so that each cube is well marinated. 

In the meantime peel the mango and cut into small cubes of the 

same size as the sea bass, wash and slice the radishes. Add everything 

to the ceviche along with the fava beans. 

Serve with mint and a drizzle of Olive Oil. 

INGREDIENTS: 

230g of fresh sea bass fillet 

1 mango 

1 red onion 

100g of precooked fava beans 

4 radishes 

the juice and rind of 3 limes 

3 tbsp of orange juice 

mint 

4 tbsp Filippo Berio Delicato 



The Delicato is a Classic, 

to add a touch of Italian 

flavour to your dishes 

without overwhelming 

the other ingredients.

100% ITALIAN 

EXTRA VIRGIN 

OLIVE OIL 

Made exclusively with olive oils 

from the South of Italy this Extra Virgin 

Olive Oil is bold, intense and with 

a peppery finish.

An intense extra virgin that’s all italian! 


Fruity flavour with hint of 

artichoke, ripe tomatoes 

and a peppery finish 

AROMA 

A hint of artichoke 

and sweet almonds 


Salad dressings; sauces and gravies; 

drizzling over pasta; marinating 

or sautéing fish and vegetables 

Smoke Point 

170°C-190°C

INGREDIENTS: 

2 tbsp balsamic vinegar 

3 tbsp Filippo Berio Fruttato Extra 

Virgin Olive Oil, divided 

1 tbsp Worcestershire sauce 


750g sirloin steak 

1/2 tsp each salt and freshly 

ground pepper 

600g arugula 

2 large beefsteak tomatoes 

1/2 whole wheat baguette, cut into 

slices 

Horseradish Dressing: 

4 tbsp sour cream 

2 tbsp Filippo Berio Fruttato Extra 


30g fresh horseradish 

1 tbsp apple cider vinegar 

1 tbsp Dijon mustard 

1 tsp honey 

1/2 tsp salt 

1/4 tsp freshly ground pepper 

1 tbsp chopped fresh chives 

Steak and Tomato 

Salad with 

Horseradish Dressing 

servings 4 

Stir vinegar with 2 tbsp of Filippo Berio 100% Italian Extra Virgin Olive 

Oil, Worcestershire sauce and garlic; toss with steak. Let stand for 1 hour. 

Preheat grill to medium-high heat; grease grate well. Season steak with salt 

and pepper; grill for 4 to 5 minutes per side for medium-rare or to desired 

level of doneness. Let stand for 5 minutes; slice thinly. 

Meanwhile, brush baguette slices with remaining olive oil. Grill for 30 to 60 

seconds per side or until grill-marked and toasted. 

Toss arugula with 5 tbsp Horseradish Dressing; toss with tomato wedges. 

Divide salad among 4 plates and top with sliced steak. Serve with 

remaining dressing. 

Horseradish Dressing: Whisk together sour cream, Filippo Berio 100% 

Italian Extra Virgin Olive Oil, horseradish, vinegar, mustard, honey, salt 

and pepper. Stir in chives. 

INGREDIENTS: 

1 pkg store-bought pizza dough 

3 tbsp Filippo Berio 100% 

Italian Extra Virgin Olive Oil 

4 ripe plum tomatoes, cut into 

thin slices 

2 cups diced fresh fior di latte 

mozzarella cheese 

1/2 tsp fine sea salt 

12 fresh basil leaves 

Pizza 

Margherita 

servings 4 

Preheat oven to 200ºC. On lightly floured work surface, roll out dough 

into 33 cm round. Transfer to lightly oiled 30 cm pizza pan. Brush dough 

with 1 tbsp Olive Oil; arrange tomato slices over top. Sprinkle with cheese 

and drizzle with remaining olive oil. Sprinkle with salt. 

Bake pizza for 15 to 18 minutes or until edges begin to brown slightly 

and underside is golden. Remove pizza from oven; let cool slightly. Cut 

into wedges. Sprinkle basil over top and add a few drops of Filippo Berio 

100% Italian Extra Virgin Olive Oil.

Pan-fried 

beef meatballs 

servings 4 

Wash and cut the asparagus into rounds and put to one side. 

Mix the minced beef with the egg, parmesan, breadcrumbs, salt and 

pepper. Continue to blend together until the mixture is smooth and 

start to form the meatballs. 

Cut the spring onions into rounds, lightly fry in a frying pan with 2 

tbsp of Filippo Berio 100% Italian Extra Virgin Olive Oil, turn up the 

heat and add the meatballs. Sauté for a few minutes so that they 

are cooked on all sides. Add the edamame, asparagus, 100ml of 

vegetable stock and continue to cook for about 10 minutes. 

Serve with parsley. 

INGREDIENTS: 

350g of minced beef 

30g of parmesan cheese 

30g of breadcrumbs 

250g of edamame 


400g of asparagus 

100ml of vegetable stock 

1 egg 

parsley 

Filippo Berio 100% Italian 



Ideal for all the 

traditional Italian recipes.

BIO 

EXTRA VIRGIN 

OLIVE OIL 

This Extra Virgin Olive Oil is made from 

100% organically grown olives and certified 

by all major Organic Certifications.

A certified organic, all natural 

Extra Virgin Olive Oil. 


Perfectly balanced 

and harmonious 

with a natural fruity flavour 

AROMA 

Fresh and fragrant 

with subtle notes of olive 


Dipping raw vegetables; salad dressings; 

uncooked sauces; swirling into soups and 

stews; drizzling over steamed vegetables 

Smoke Point 

170°C-190°C

INGREDIENTS: 

960g chopped watermelon 

120g of bocconcini cheese 

480g arugula 

60g cup Kalamata olives 

75g pomegranate seeds 

2 tbsp toasted pine nuts 

Mint Dressing: 

4 tbsp Filippo Berio Bio Extra 


2 tbsp lemon juice 

1 tbsp shallot, minced 

1 tsp lemon zest 

1/2 tsp salt 

1/4 tsp freshly ground pepper 

Pinch cayenne pepper (optional) 

5 tbsp finely chopped fresh mint 

Watermelon and 

Bocconcini Salad 

with Mint Dressing 

servings 4-6 

Mint Dressing: In small bowl, whisk together Bio Extra Virgin Olive 

Oil, lemon juice, shallot, lemon zest, salt, pepper, and cayenne (if 

using) until blended. Stir in mint. 

Salad: On large serving platter, arrange watermelon, bocconcini, 

arugula and olives. Drizzle with Mint Dressing. Garnish fruit salad 

with pomegranate seeds and pine nuts. 

INGREDIENTS: 

60g chopped frozen pineapple 

1 chopped frozen banana 

350ml vanilla yogurt 

16 tbsp milk 

2 tbsp Filippo Berio Bio Extra 


4 tsp toasted sweetened 

shredded coconut 

Tropical Olive Oil 

Smoothie 

servings 4 

In blender, combine pineapple, banana, yogurt, milk and Bio Extra Virgin 

Olive Oil; purée until smooth. Divide evenly among 4 glasses; sprinkle 

with coconut. 

Tip: Substitute frozen mango for pineapple if desired.

QUINOA SALAD 

WITH ORANGE 

VINAGRETTE 

servings 4 

Cook the quinoa in plenty of salted water, drain and distribute over a 

plate so that cools more quickly. 

Prepare the dressing mixing orange juice with Bio Extra Virgin Olive 

Oil, vinegar, salt and pepper. Finely chop the spring onion. Pour the 

quinoa into a salad bowl; add mint, spring onions, raisins, peas and 

dress with the orange vinaigrette. Adjust the pepper to taste. Serve 

with orange rind and chives. 

INGREDIENTS: 

200g of two-colour quinoa 


30g of chopped mint 

Rind of 1 orange 

100g of fresh peas 

100g of feta 

200g of yellow and red cherry 

tomatoes 

2 tbsp of raisins 

70ml of orange juice 

4 tbsp of Filippo Berio Bio Extra 


2 tbsp of apple vinegar 

Chives 


Bio Extra Virgin Olive Oil 

is wonderful as a dip 

with crusty bread!

CONDIMENTO 

BALSAMICO 

BIANCO 

This White Balsamic Condiment is made 

according to the recipe of Balsamic Vinegar 

of Modena but using only white grapes. 

Gentle, smooth and 

well-balanced it complements perfectly 

a wide variety of recipes. 

MAIN INGREDIENTS 

Grape vinegar, 

concentrated grape must 


Salad dressing, 

on grilled chicken, meat, vegetables.

COURGETTE SPAGHETTI 

WITH SQUASH FLOWERS, 

FETA, HAZELNUTS AND 

GRAIN MUSTARD 

VINAIGRETTE 

servings 4 

Wash the courgettes and cut with the special utensil to create 

spaghetti. Sauté in a frying pan for 2 minutes with the squash flowers 

and a tablespoon of Extra Virgin Olive Oil. Add salt and pepper to 

taste and leave to cool. 

Prepare the vinaigrette blending the mustard with the oil, white 

balsamic Condiment, honey, salt and pepper. Season the courgette 

spaghetti. Serve with the crumbled feta and hazelnuts 

INGREDIENTS: 

4 courgettes 

8 squash flowers 

100g of feta 

30g of roasted hazelnuts 

2 tbsp of grain mustard 

3 tbsp of Filippo Berio White 

Balsamic Condiment 

1 tsp of honey 

5 tbsp of Filippo Berio Extra 

Virgin Olive Oil

BALSAMIC 

VINEGAR 

of Modena 




Filippo Berio Balsamic Vinegar of Modena 

PGI is made from expertly selected grapes 

and aged according 

to tradition. Smooth and flavoursome, but 

well balanced, this balsamic condiment 

enhances each and every 

dish to make it extraordinary. 


Dressing for salads, 

cheeses and grilled meat.

SALAD WITH RED 

CABBAGE, RADISHES, 

TURKEY CUBES, 

POMEGRANATE, 

GREEN BEANS 

servings 4 

Trim the green beans and cook for about 20 minutes in salted boiling 

water. Cut the turkey into cubes and cook in the frying pan with oil, 

salt and pepper. 

Cut the pomegranate in half, remove the seeds from one half and 

squeeze the juice out of the other half. 

Cut the radishes and red cabbage into thin slices. Add to a salad 

bowl with the pomegranate seeds and juice, green beans, radishes 

and turkey. 

Dress with Balsamic Vinegar of Modena and season with salt and 

pepper to taste. Serve with chopped parsley and a drizzle of Extra 

Virgin Olive Oil. 

INGREDIENTS: 

1/2 red cabbage 

6 radishes 

3/4 slices of turkey 

1 pomegranate 

100g of green beans 

parsley 


Filippo Berio Balsamic 

Vinegar of Modena 

Salt and pepper

GLAZE 

WITH BALSAMIC 

VINEGAR 

of Modena 

Filippo Berio Balsamic Glazes are 

made with Balsamic Vinegar in a rich, 

creamy form.

Perfect flavours with artistic flair. 

Classic Glaze 





In dressings, sauces, gravies or marinades; 

splashed on meats, fish or vegetables; rizzled 

over Parmesan, fresh fruit ore ice cream 

Raspberry Glaze 


Balsamic vinegar, 

concentrated grape must, 

sugar and raspberry juice 


As a syrup on chocolate 

desserts or ice cream 

Black Truffle Glaze 




sugar and truffle oil 


Combine with honey to make 

a mouthwatering glaze for ribs, 

chicken wings, duck or salmon 

Chili Glaze 




sugar and chili powder 


Add to eggs, grilled meats, 

pizza and pasta dishes

BLACK BREAD 

CROSTINI WITH 

STRAWBERRIES 

AND CREAM CHEESE 

servings 4 

INGREDIENTS: 

300g of Philadelphia-type 

cream cheese 

80g of icing sugar 

1 tsp of lemon juice 

4 slices of black bread 

300g of strawberries 

Filippo Berio Classic Glaze 

Mint 

Toast the bread. In the meantime beat the cheese with the icing 

sugar and add the lemon juice. Spread the creamy mixture on the 

sliced bread and decorate with strawberry slices. 

Serve with Filippo Berio Classic Glaze and mint leaves.

QUICK CRUMBLE IN A 

GLASS WITH BISCUIT 

CRUMB, RICOTTA CREAM, 

RASPBERRIES AND MINT 

servings 4 

Beat the ricotta with the icing sugar until soft, add the orange rind 

and mix. 

Crumble the biscuits onto the bottom of the glasses and add the 

ricotta cream and raspberry glaze. Continue with a layer of biscuits, 

cream, glaze and more biscuits. 

Finish with the cream, fresh raspberries and Raspberry Glaze. 

Decorate with mint leaves. 

INGREDIENTS: 

16 digestive biscuits 

400g of ricotta 

2 tbsp of icing sugar 

Rind of 1/2 orange 

Filippo Berio Raspberry Glaze 

300g of raspberries 

Mint

MUSHROOM, 

PUMPKIN 

AND SAGE RISOTTO 

servings 4 

INGREDIENTS: 

320g of rice 

80g of butter 

Vegetable stock as required 

1 glass of white wine 

2 shallots 

1 clove of garlic 

300g of white mushrooms 

400g of cleaned pumpkin 

100g of grated Parmigiano 

Reggiano (Parmesan) cheese 

Filippo Berio Black Truffle Glaze 

Sage 


Cut the pumpkin into small pieces. 

Clean the mushrooms, cut into pieces and add to a frying pan with 

three tbsp of oil and a chopped garlic clove, cook for a few minutes 

and turn off the heat. 

Chop the shallot and lightly fry in the frying pan with 50g of butter, 

add the rice and brown for a few seconds before simmering with 

the white wine. Add the pumpkin and pour the stock a little at a 

time stirring regularly. After about 10 minutes add the mushrooms, 

season with salt and pepper and add more stock as required when 

cooked. Cream with 30g of butter and the Parmesan cheese. 

Serve with Truffle Glaze and sage.

Salmon 

with lime 

and pineapple 

servings 4 

Clean and slice the pineapple and cut the salmon into small pieces 

of the same size. 

Mix the coconut milk, lime juice and rind, Chili Glaze and soy sauce 

in a bowl. Add the salmon and pineapple to the sauce and marinade 

for at least 1 hour in the fridge. 

Wash, trim and slice the courgettes into strips using a potato peeler. 

Season with oil, salt and pepper. 

If you’re using wooden skewers soak them to stop them getting 

burnt. 

INGREDIENTS: 

600g of skinless salmon 

1/2 pineapple 

2 tbsp of Filippo Berio Chili 

Glaze 

The juice and rind of 1 lime 

+ 1 whole lime 

100ml coconut milk 

2 tbsp of soy sauce 

4 courgettes 



Start to thread the pieces of salmon, with pineapple pieces in 

between, cook in a frying pan or on a grill for about 3 minutes on 

each side. 

Serve with slices of lime, pepper and courgette salad.

www.filippoberio.com 

SALOV S.p.A. Via Montramito, 1600 - 55054 Massarosa - Lucca (Italy) - Ph. +39 0584 947600 - www.salov.com

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