Cooking with Bertolli® Extra Virgin Olive Oil

Extra virgin olive oil is ideal for salads, marinades and dipping. Rich, robust and distinguished by a deep green color, Bertolli® Extra Virgin Olive Oil is "cold pressed" to ensure this finishing oil has a naturally full-bodied
fruity flavor.

Click the options to the left to discover more.

Smoke
Point
406°F

Planning a Protein?

  • Meats

    If you prefer a more robust taste experience, drizzle Bertolli® Extra Virgin Olive Oil on your finished steaks, chops or ribs. Try mixing Bertolli Extra Virgin Olive Oil with black peppercorn and chopped herbs such as rosemary, thyme and sage. It's perfect in bold marinades. Brush it on your finished meat for an infusion of succulent flavor.

    Try Chef Fabio's
    Marinated Skirt Steak with Creamy Polenta

  • Poultry

    Whether used as a marinade or as a finishing oil, Bertolli® Extra Virgin Olive Oil's rich taste finishes chicken recipes with a distinctly bold flavor. Drizzle it on grilled chicken breasts that are straight from the grill. The heat of the grilled chicken intensifies the aroma and guarantees your chicken is juicy and delicious.

    Try Chef Fabio's
    Mediterranean-Style Pan Roasted Chicken with Grilled Apricot

  • Seafood

    Rich and robust, Bertolli® Extra Virgin Olive Oil is primarily a finishing oil that adds an unmistakably savory note to most any fish recipe. Drizzle extra virgin on your finished salmon, seared white fish or tuna steak for more full-bodied flavor. Use it as a marinade for fresh fish, or make a super tasty vinaigrette combining extra virgin with some lemon juice and sea salt.

    Try Chef Fabio's
    Grilled Sea Bass with Spinach and Pine Nut Pesto and Mango Cherry Tomato Salad

Planning
a Side

  • Veggies

    What grows together goes together. That's why Bertolli® Extra Virgin Olive Oil drizzled on fresh cut vegetables or a variety of grilled vegetarian dishes is a natural fit. The complementary flavors bring out the best in each other for any side or starter.

    Try Chef Fabio's
    Roasted Baby Potatoes with Fresh Sausage, Herbs and Ricotta

  • Pasta

    Drizzle Bertolli® Extra Virgin Olive Oil on cooked pasta as a simple dressing or use it to enhance the flavor of your favorite sauces. The bold, robust olive taste brings out the flavor in all your pasta recipes while the heat from cooked "Italian al dente" pasta deliciously increases the full-bodied olive flavor of extra virgin.

  • Salad

    Bold and full-bodied, a drizzle of Bertolli® Extra Virgin Olive Oil dresses any salad with rich distinction. Use it in vinaigrette by mixing it with Bertolli Balsamic Vinegar of Modena or simply pour it on and enjoy!

    Try Chef Fabio's
    Buffalo Caprese with Grilled Tomato and Zucchini

  • Dipping

    Simply dipping fresh, warm bread in the savory, fruity richness of Bertolli® Extra Virgin Olive Oil is a magnificent way to enhance any meal. Plus, a splash of extra virgin olive oil on fresh cut vegetables is an exciting taste experience. Try Italy's famous pinzimonio – raw cut vegetables dipped in extra virgin olive oil and fresh
    cut herbs.