The History of Filippo Berio Olive Oil

In 1867, Filippo Berio looked around at the olive groves in his hometown of Lucca, Italy and decided to create his own olive oil brand worthy of the most demanding cooks he knew — his neighbors. By the late 1800s, the brand was already being recognized at the International Quality Awards at the Universal Exposition in Lyon and Paris, as well as the Chicago World’s Fair. Eventually, Berio formed a partnership with businessman Giovanni Silvestrini, who helped him grow the company. When Filippo passed away in 1894, his daughter, Albertina, took over the family business. In the early 1900s, Filippo Berio became the most exported Italian olive oil brand and won several awards for its flavor. Production ceased during World War II, but started up again in the postwar period. In 1987, Filippo Berio established a subsidiary in New Jersey and in 1999, the brand established another one in the UK. In 2017, the brand expanded its product range in the United States, offering a range of pestos, vinegars, and glazes in addition to its popular olive oils. Today, Filippo Berio Extra Virgin Olive Oil is one of the most popular olive oil options in the U.S. and, in fact, the company now exports its olive oil to over 75 countries. Notably, every bottle still bears a reproduction of the founder’s signature.