Celebrating The 150 Years of My All Time Favorite Olive Oil
Preventing is better than curing, isn’t it? Choosing the
right ingredients for your food can definitely keep you away from doctor.
That’s what I do on choosing oil for cooking. This time, I will share to you
about my favorite cooking olive oil for all time since it has a lot of goodness
to keep me fit and healthy. Since I’m a foodie and I surely have to taste a lot
of food but I have to stay healthy, right? And it should be started from now!
So, it is Filippo Berio which I often use for my cooking.
You better find out why I feel relieve to use this oil instead of another
brand. Check it out below!
The History
After using it for several years, I just knew that Filippo
Berio is the name of the founder. He started this olive oil production in
Lucca, Tuscany, Italy in 1867. Finally his daughter and other merchants found a
company named Salov to continue his passion of creating delicious olive oil.
Now, you can find Filippo Berio olive oil in almost 70 countries in the world,
including Indonesia. It also becomes the number 1 best-selling olive oil in US
and UK. We are so fortunate to find it here, right?
The Quality
Apparently I’ve chosen the right product for my meal.
Filippo Berio is made of carefully-selected fresh olive with strict quality
control starting from choosing the raw material to the product processing. No
wonder it has been existed for 150 years and already got ISO, HACCP, British
Retail Consortium, International Food Standard, to Kosher. The sensory
evaluation is also consistent from time to time. Even the packaging is very
well-planned and well-designed. They packed their Extra Virgin Olive Oil in an
anti-UV bottle so the antioxidant and other nutrition can be well-preserved.
The bottom part of the bottle is curved so it can handle pressure when you put
it on a flat surface.
The Nutrition
Filippo Berio’s olive oil is rich of antioxidant and
unsaturated fats (monounsaturated fats and polyunsaturated fats which are good
fats for our body). They are all real nutrition and unfortified, unlike the
common cooking oil. But remember, the nutrition is fragile to heat so make sure
you use the right oil for your cooking purpose. (I will tell you on the next
section)
Remember the cholesterol issue which is a ‘good friend’ of
mine? What I love the most from consuming rich-in-unsaturated-fats product is
the good fats will enhance your HDL (high density lipoprotein – the good
cholesterol type). So this oil can eventually make my cholesterol level to be
better and healthier. Other tips if you want to ‘beautify’ your total
cholesterol profile, just cook your proteins with the right olive oil and
minimize your carbs and sugar intake to normalize your triglyceride level too.
The Product
Filippo Berio vegetable oil product ranges from Extra Virgin
Olive Oil, Pure Olive Oil, and Extra Light Olive Oil. Each has their own
function so make sure you use it right.
Filippo Berio Extra Virgin Olive Oil
It is the most nutritious olive oil with the highest
polyunsaturated fats amongst the three. You can use it for marinade sauce, dipping
sauce, ice cream topping, to pasta oiling. The easiest thing to do is drizzling
the oil onto your food after it’s cooked or ready to be served so you can get
the best of its nutrition.
Highlight this: This oil should be used under 1800C
temperature because that’s its maximum smoke point. Smoke point is the moment
when your oil starts to smoke, it indicates that your oil should be changed
because the quality is already not as good as before and you better don’t use
it for cooking.
Filippo Berio Extra Virgin Olive Oil is that good you can
even drink it for your health because of its nutrition goodness. I’m inspired
by Chef Yuda Bustara’s recipe of Balsamic Soft Serve Ice Cream on the last
Filippo Berio 150 Years Event.
This ice cream texture is SUPER soft I didn’t even find a
brittle or sandy texture in it. It is drizzled with Filippo Berio Extra Virgin
Olive Oil and Filippo Berio Balsamic
Vinegar. I didn’t know that an ice cream drizzled with olive oil can be this
delicately good. The oil adds balance to the soft ice cream, making it more
melting and flowing in my mouth. And the important part is: it doesn’t ruin the
flavor at all. The balsamic vinegar was cooked first until it became thicker
and some of the sourness was gone. It adds fruity flavor to the dish.
Filippo Berio Pure Olive Oil
The Filippo Berio Pure Olive Oil can be used for sauteeing,
boiling, and roasting. You can use it for your cooking under 2100C
temperature.
Chef Yuda Bustara demonstrated the making of Nasi Lidah Cabe
Ijo (Indonesian Ox Tongue with Green Chilies) which the tongue was sautéed with
Filippo Berio Pure Olive Oil until it became crisp. The ingredients like
garlic, shallot, and chilies are sautéed with this oil too. Giving same nice fragrant
just like you sautee with common coconut oil. The different is, it will be
healthier by using this Pure Olive Oil.
In the end, he also drizzled this dish with Filippo Berio
Extra Virgin Olive Oil to make the taste more luscious. Lovely, it is pleasing
the eyes while adding goodness for our health too.
I think this is the most-awaited oil to be
reviewed because Indonesian people surely love fritters (read: gorengan), right? Yes, you are allowed to use this for deep frying. But
remember not to use this oil above 2150C. Yes, still,
don’t heat your olive oil for too long. Besides frying, it can be used for
baking too.
Chef Yuda Bustara demonstrated the making of Olive Oil
Banana Cake using this oil. I just knew that adding olive oil instead of butter
to your cake batter will make it more moist and fragrant. And yes, it’s proven
when I tasted the banana cake. It is more moist, matching the soft and dense
texture of a banana cake should be.
Filippo Berio Pesto Sauce
Besides olive oil, Filippo Berio also produces pesto sauce
in 4 varieties: Classic Pesto, Hot Chili Pesto, Sun Dried Tomato Pesto, and
Tomato & Ricotta Pesto. Of course you can use them as dipping sauce,
freshly cooked pasta sauce, bruschetta or sandwich sauce, and other menus that
need sauce for our happier life.
Haven’t got a chance to taste each of these, but you can
wait until my next post because I will
create something delicious with Filippo Berio Sun Dried Tomato Pesto and
Filippo Berio Extra Light Olive Oil. Stay tune, guys!
Filippo Berio Vinegar
They have Balsamic Vinegar and Red Wine
Vinegar. As mentioned before on the Extra Virgin Olive Oil section, the vinegar
can match with Extra Virgin Olive Oil as ice cream topping and taste delicately
good. You can also use it as salad dressing, fish or meat grilling, or any
additional flavor to your dish.
So, I must say congratulations for Filippo Berio’s 150 years of excellence!
Thank you Filippo Berio for having us!
And guys, you can get a lot of inspirations
of recipe, product info, and healthy eating tips on their Facebook (FilippoBerio Indonesia) and Instagram (@filippoberioid).
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