Disclaimer – We have received this item for free or on a loan basis for the purpose of this review/feature but all words and opinions are our own.
Until you really look at the aisles, you don’t realise what delicious condiments are out there and ready to use. Filippo Berio have your very handy Extra Virgin Olive Oil but have you ever used Filippo Berio’s Chilli Flavoured Olive Oil? Or their Balsamic Vinegar of Modena? Along with a jar of Filippo Berio’s Classic Pesto and a bottle of Filippo Berio’s Classic Glaze with Balsamic Vinegar of Modena, we were sent a set to try, just in time for summer!
Filippo Berio’s Extra Virgin Olive Oil is well known for cooking and dressings, and is my go-to when making salads and especially pan frying. Occasionally I have been brave and tried to make bread with the olive oil, but I must confess I’m not great at bread baking! Still, the quality of Filippo Berio’s olive oil makes it perfect for any kitchen, no matter how adventurous you’re trying to be. This Extra Virgin Olive Oil has a slight bitter taste to it, just like you find in Italy when you buy olive oil from the source.
To add a bit of fiery to your meals, Filippo Berio’s Chilli Flavoured Olive Oil is just that – their famous olive oil but infused with chillis to give a spicier kick. This one is great for pizzas and pasta or I add it to a chicken sandwich to give it more flavour. It’s pretty hot if you use it liberally and probably not one for children as it contains real pieces of dried chilli. Try it with tuna too to make a salad more interesting.
The Filippo Berio Classic Pesto is just that. I don’t buy any other brand because I don’t like how bitter they are but this classic recipe, made with Italian basil and olive oil, it’s incredibly versatile. I use it on salmon to give a tasty topping as it cooks in the oven, but it goes well in chicken and even on toast if you want a snack. I also put it on roast potatoes with the skins still on and add a bit of parmesan to give an extra Italian flavour.
We also loved the Filippo Berio Premium Balsamic Vinegar from Modena. If you’ve not tried this with olive oil and bread then you’ve never tasted Italy! In many restaurants, they bring this out before you order with a bowl of olive oil and several different breads. Pouring the Balsamic Vinegar into the bowl, you dip the breads into both and the flavour of the vinegar and olive oil work together to give a uniquely Italian taste. Balsamic vinegar is created from grape must and this recipe is traditionally made in the Modena region and certified by the IGP European Designation. This is also great for salad dressings or in soups and meat dishes.
Lastly, the Filippo Berio Classic Glaze with Balsamic Vinegar of Modena. Glazes can be used similarly to vinegars, although they are thicker and give a good coating to meats if needed. This glaze with Balsamic Vinegar is also good for sweeter dishes like ice cream and with fruits but I prefer it on chicken to give a sticky finish that’s also delicious!
Next time you’re in the condiments aisle, skip past the ketchup and have a look at what Filippo Berio has to offer and you might be surprised at what flavours you find.
All items available in most supermarkets or online at: https://www.filippoberio.co.uk/filippo-berio-our-products/
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