SOURCING

The SALOV Group operates across the Mediterranean area following stringent criteria to ensure consistent olive oil excellence. For decades SALOV has worked with the same growers, building strong relationships based on long-term trust and mutual respect.

SAMPLING & SELECTING

Filippo Berio’s highly experienced tasters sample 6,000 olive oils each year, yet only 6% are actually selected to become Filippo Berio olive oil. During the selection process, two stages of analysis must be passed in order for an olive oil to be considered Extra Virgin.

BLENDING

Once the samples have been selected, their distinctive flavours are blended together to achieve Filippo Berio’s signature taste and character. The blending process is one of the most critical stages in olive oil production. Knowing how to blend fruity, sweet, bitter and peppery flavours into a harmonious oil is an art form that relies almost entirely on age-old tradition, experience and skill. For this reason, Filippo Berio’s blenders are famous around the world for their invaluable expertise and talent.

QUALITY

If there was one thing for which Filippo Berio was particularly proud of it was the exceptional quality of his olive oils.

He worked hard to ensure that each bottle was made from the best olives using ‘tried and true’ production methods.

Today his stringent quality standards are still applied at every stage of the production process, which takes place in SALOV’s state-of-the-art production facility just outside Lucca, Italy.