Discover the flavourful story of olive oil and learn how

Discover the flavourful story of olive oil and learn how
to make it part of a healthier lifestyle
Welcome to the Summer Edition of the Bertolli®
Olive Oil Guide
The olive tree has long nourished humankind’s mind, body and soul. Kings have ruled with sceptres made of olive wood,
priests have anointed the worthy with olive oil,and the olive branch is known even today as a symbol of peace and honour.
Roman legend has it that Hercules strode along the shores of the Mediterranean, his olive staff sending out roots
every time it struck the ground,and from those roots trees grew. The Phoenicians,adventurous sailors of the ancient
world, helped Hercules spread the olive trees westward from Asia Minor, where wild trees are indeed believed to
have originated and cultivation to have begun as early as 7000 years ago.
In this issue, you will find delicious, easy summer recipes to enjoy with your friends and loved ones, tips on how
Bertolli® olive oil can help make your summer cooking more flavourful, and much more!
Bertolli® History
Now renowned as the world’s leading brand* of olive oil, the Bertolli® tradition began in 1865 in Italy. In
the small town of Lucca, Francesco and Caterina Bertolli opened a trading shop underneath the family home,
where they sold olive oil.
In the years since that first store, Bertolli® has grown into an international brand.
International Bertolli® products now include wine vinegars, balsamic vinegars
and more, in addition to a broad range of olive oils.
But as much as Bertolli® has grown, some things have stayed constant.
Our passion for perfection hasn’t changed – olive oils remain not only Bertolli’s®
most famous product, but also the most loved. Today, we put the same pride
and passion into every bottle as we have for over a century. At Bertolli®, we
believe that great food is at the heart of great living, and that natural
ingredients combined with the magic of olive oil deliver wholesome,
flavourful food.
Source: Euromonitor 2010, Global $ Share, Olive Oil Category
Interesting Facts about
Olives & Olive Oil
> Olive oil is actually fruit juice! Olives are > Olive trees can live for up to 800 years
stone fruits, like peaches and cherries. and even longer!
Olive oil is one of the only oils obtained by > Olive oils contain antioxidants, which are
pressing fruit, rather than seeds.
said to provide many health benefits,
> It takes an entire olive tree to produce 3.5 including prevention of cancer and heart
litres of olive oil.
disease.
> There are hundreds of different varieties of > One serving, 2tsp of extra virgin olive oil,
olives, which make thousands of different provides 12% of the recommended daily
kinds of oils,very similar to the abundance intake of Vitamin E.
of grape varieties and types of wine.
Replacing saturated fats with polyunsaturated & monounsaturated
fats from vegetable oils helps lower cholesterol. 2 teaspoons (10 mL)
of Bertolli® Olive Oil contains 70% less saturated fat than 2 teaspoons
(10 mL) of butter.
High cholesterol is a risk factor for heart disease.
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Cooking with Bertolli® Olive Oil
Did you know that you can use olive oil for all your cooking needs? You can even fry and bake with
olive oil, and gain the numerous health benefits of switching to olive oil. Let us show you how. We have
some quick expert tips below, which will help make your dishes more flavourful, as well as some easy,
delicious recipes in the following pages.
How to Choose a Bertolli® Olive Oil
Flavour
From full-bodied to mild or even no olive taste, Bertolli® has an olive oil for you.
Cooking temperature
For cooking at high temperatures (above 406° F), for example, sautéing, frying and baking, you can use
Bertolli® Classico or Extra Light Tasting Delicato olive oil, which are stable at high temperatures (438° F and
468° F smoke points, respectively). The smoke point of an oil is the temperature at which the oil begins to
decompose and visible fumes (smoke) are given off.
Variety Guide:
> If you want to maximize the amount of nutrients you get from olive oil, like antioxidants, use extra virgin
for all preparations except for cooking at very high temperatures (above 406° F), like in baking and frying.
Contrary to popular belief, extra virgin olive oil has a higher smoke point than even canola oil (400° F).
> If you want a traditional extra virgin olive oil with a strong olive taste, to add a full-bodied flavour to
your dishes, use Bertolli® Originale.
> If you want a smooth tasting extra virgin olive oil, which brings out a fruity flavour in your dishes, use
Bertolli® Gentile.
> If you want a versatile oil with a mild olive taste for most of your cooking needs, you can use Bertolli®
Classico (438° F smoke point, which is almost as high as sunflower oil, 440° F).
> If you prefer an all-purpose oil with no olive taste, use Bertolli® Delicato, which has the highest smoke
point (468° F, which is higher than peanut, corn and sunflower oils).
> If you like the olive flavour, you can keep Originale and Classico in your kitchen for lower temperature and
higher temperature preparations.
> If you prefer a lighter flavour, you can keep Gentile and Delicato for both your lower temperature and
higher temperature preparation needs.
For all other preparations including salad dressings, dips, marinades, basting meats and vegetables,
sauces and topping dishes for flavour, use Bertolli® Extra Virgin Originale or Gentile. You will maximize
the health benefits you get from olive oil.
Extra virgin olive oil has a smoke point of 406° F, which contrary to
popular belief, is much higher than the smoke points of
butter (350° F) and canola oil (400° F).
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Photo for illustration purposes only
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Grilled Corn with Chili Lime Drizzle
Mild,distinguishable taste.
Excellent all-purpose
cooking oil
Prep time: 8 minutes, Cooking time: 10 minutes - Serves 4
Grilled Shrimp
with Lemon, Garlic & fresh Dill
Prep time: 8 minutes, Cooking time: 6-8 minutes - Serves 4
Ingredients
Preparation
Ingredients
Preparation
4 ears fresh corn, husked
1/2 cup Bertolli® Classico Olive Oil
1/2 tsp dried ground chili powder
1 tsp fresh lime zest
Garlic clove, halved
1/2 cup parmesan cheese, shaved
1 In a small saucepot,gently warm the Bertolli® Classico
Olive Oil with the chili powder, lime zest, 1 half of the
garlic clove and let steep for 3-5 minutes.
1 lb jumbo tiger shrimp, peeled and de-veined
1/2 cup Bertolli® Extra Virgin Gentile Olive Oil
3 tbsp fresh lemon juice
3 garlic cloves, finely minced
1/2 cup green onions, thinly sliced
1/2 cup chopped dill
1 tsp salt
1 Place shrimp in a glass bowl.
2 Either cut the cobs in half or leave whole. Lightly
brush the ears of corn with the chili lime drizzle.
Place the ears of corn directly over a very hot grill.
Cover and let sit for 2 minutes rotating every two
minutes until tender approximately 10 minutes.
3 To serve, brush the corn with additional chili-lime
oil and shavings of Parmesan cheese.
Sweet,mellow flavour
2 Whisk together the Bertolli® Extra Virgin Gentile
Olive Oil and lemon juice; stir in the garlic, green
onions, chopped dill and salt. Pour over shrimp.
Cover and marinate for up to one hour.
3 Skewer the shrimp. Brush the shrimp with the
marinade. Place onto a hot grill and proceed to grill
on both sides approximately 3 minutes per side.
Shrimp should be opaque and have good grill marks.
Marinated Grilled
Pork Tenderloin with Grilled Peaches & Tomato salad
Lemon Cupcakes with Lemon frosting
Prep time: 10 minutes, Cooking time: 20 minutes - Serves 4
Prep time: 10 minutes, Cooking time: 20-22 minutes - Serves 4
Robust,fruity flavour.
ginger, oregano and garlic in food processor or
blender. Blend until almost smooth.
1 onion, chopped
2 Place peaches on a platter and brush with enough
1/2 cup orange juice
marinade to coat both sides. Place pork in remaining
1/4 cup Bertolli® Extra Virgin Olive Oil
marinade and turn to coat. Cover and let stand in
2 tbsp lemon juice
refrigerator for at least 30 minutes.
1 tbsp brown sugar
3 Brush excess marinade from pork and sprinkle evenly
2 tsp grated fresh ginger
with salt and pepper. Place over a medium-high grill.
1 tsp oregano
Cook, searing each side for 15 to 20 minutes or until
2 cloves garlic
well marked and juices are almost clear. Internal
2 firm peaches, peeled & sliced
temperature should be 150° F. Let rest for 5 minutes.
1 tomatoes, quartered1 3/4 lbs. pork tenderloin
Meanwhile, place peaches on grill and cook for 2
1/2 tsp salt
minutes per side or until well marked. Toss with the
1/2 tsp pepper
tomatoes and set aside.
Preparation
4 Slice pork into 1/2 inch thick medallions and serve
1 To make the marinade, combine onion, orange juice, with peaches over cooked rice. Serve hot or at
Bertolli® Extra Virgin Olive Oil, lemon juice, sugar, room temperature.
Ingredients
Light,fresh tasting and
stable at high temperatures.
Ingredients
Preparation
Cupcake Ingredients
1 Preheat an oven to 350°F. Line a muffin pan with 8
paper cupcake cups.
2 In a small bowl, stir the sugar and lemon zest together
until well incorporated. Beat in the eggs one at a time.
Gradually pour in the Bertolli® Extra Light Tasting
Olive Oil and milk, stirring constantly.
3 In a separate bowl, whisk together the flour, baking
powder and salt. Add this dry mixture in two batches.
Once the dry ingredients are incorporated to the
batter, pour the batter into the cupcake cups in the
muffin pan. Place into oven and bake for 20-22
minutes or until a wooden toothpick inserted into
the cakes comes out dry. Let the cakes cool for 10
minutes and invert onto a cooling rack.
4 Prepare the frosting by whisking together the
confectioners sugar, lemon juice and water
until smooth. Dip the tops of the cupcakes into
the icing.
1/4 cup Bertolli® Extra Light Tasting Olive Oil
1 cup all purpose flour
1 1/4 cup granulated sugar
2 tbsp lemon zest
2 eggs
2/3 cup milk
1/2 tsp baking powder
1/4 tsp salt
Lemon Frosting
1 cup confectioners sugar
3-4 tbsp lemon juice
1 tbsp water
How to Store Olive Oil
Bertolli® Olive Oil, which is sold in more than 40 countries worldwide, is dedicated to providing consistent,
authentic and premium quality olive oil. Bertolli® is by far the most preferred olive oil in Canada*, and
we would like to ensure that our products continue to meet your expectations. Here are some storage
suggestions to make the most of the flavour and quality of your olive oil.
Light: Prolonged, direct exposure to light, especially sunlight, causes the decomposition of olive oil,
leading to an alteration in the colour (from yellow-green to yellow-orange) and a strange taste.
Therefore, it is recommended to store olive oil in dark, dry cupboards, protected from light.
Temperature: The ideal temperature for storing olive oil is between 15-25°C (room temperature).
Prolonged storage at temperatures over 25°C may trigger oxidation, resulting in a disagreeable taste.
Storage at temperatures below 10°C is also not recommended as extreme cold may
induce crystallization and give it a cloudy appearance. Although this is not visually
appealing, it does not compromise the product quality and after a few days at room
temperature it will become clear again. Avoid storing olive oil in exposed places
(e.g. on the balcony).
Air: Prolonged contact with air triggers oxidation and leads to deterioration.
It is recommended to close the bottle after use.
Time: Unlike wines, which improve with age, olive oil must be consumed
fresh. The fresher the oil, the better its health benefits. Although it’s not
harmful for health, extra virgin olive oil may develop an unusual taste
eighteen months after bottling. It is recommended to check the
expiry date and to avoid buying an excessive amount of oil which will
age before consumption.
Chef Michael P. Clive
Bertolli has partnered with Chef Michael P. Clive, guest food
expert on many of Canada's premier morning shows, and host
of his own cooking series “Sizzle with Michael P. Clive” to bring you
four exciting, yet simple, summer-inspired recipes. Entertain your friends
and family with zesty flavourful food and have a wonderful summer!
Tips for a flavourful Summer Barbecue
> Serve a simple appetizer of fresh bread with olive oil. Just pour the oil in
a bowl for dipping, and season with balsamic vinegar, cracked pepper, sea
salt, garlic, parmesan cheese, fresh basil or crushed red pepper flakes.
> Marinate meats, poultry and fish with simple yet flavourful marinades of extra
virgin olive oil combined with either lemon juice or wine vinegar.
> When broiling or roasting meats or poultry, brush them with olive oil to seal
in their natural juices while cooking. The meat will turn out tender and moist.
> Before baking potatoes, rub sliced or whole potatoes with olive oil for added
crispness.
> Toss vegetables in olive oil before grilling or pan roasting to seal in moisture
and bring out their flavour.
Source: Preferred brands, Graffiti Consumer Research Study, April 2010.
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