Mild & Light Olive Oil
T h e H e a l t h i e r Way t o C o o k
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Love your food Based in scenic Lucca, in Tuscany - legendary home of the world’s greatest olive oils Filippo Berio has been creating finest quality
Thought for food
olive oils for more than 150 years.
Filippo Berio Mild & Light Olive Oil is a
Healthy eating is all about thoroughly enjoying
Despite its global reach, it remains an
versatile, high quality light cooking oil that
an abundance of good, natural, nutritious food
offers a healthy alternative to highly
and limiting anything that is highly processed,
processed fats and oils.
sweetened or salted.
Italy’s culinary heritage and to perpetuating
Mild & Light Olive Oil undergoes an
One of the most pleasurable and satisfying
the highly skilled art of olive oil blending.
extremely fine filtration process to make it
ways of eating is to follow the Mediterranean
lighter in colour, fragrance and texture. It has
Diet. More a healthy way of eating than a
all the health benefits normally associated
weight management regime, the
with a natural, fine quality olive oil, however
Mediterranean Diet celebrates foods from a
its ultra light, delicate taste means that it
rich variety of plant sources including fruit,
carries no distinct olive oil flavour making it a
vegetables, beans, nuts and seeds, and whole
perfect choice for use in savoury as well as
grains such as breads, pasta and rice - with
sweet dishes - including cakes and biscuits.
bread eaten without butter or margarine.
independent, family-run business that is passionately committed to the very best of
The company’s well-earned international reputation for excellence is rooted in the use of traditional methods alongside sophisticated modern equipment.Which is why to this day,
The magic ingredient Underpinning the diet is olive oil, which plays
the eldest son makes it his business to
Mild & Light Olive Oil also has a high smoke
a central healthy role in daily meals. It acts as
personally taste and approve every batch
point, which means that unlike regular olive
the preferred and often sole source of
of olive oil before it is bottled.
oil or seed oil, it is more stable at high
essential fat, whilst at the same time
temperatures. High heat allows food to cook
flavouring, enhancing and enriching dishes.
Filippo Berio’s passion for olive oil is shared by
quicker and absorb less oil, leaving it light
cooks across the world who rely on its superb
quality to bring out the very best in their foods.
Filippo Berio Mild & Light’s all-round performance is a great solution for those who already prefer the health benefits of cooking with olive oil as well as those looking to make sensible changes to their diets. As per all Filippo Berio olive oils, Mild & Light is naturally processed and has no artificial additives or preservatives.
Filippo Berio’s versatile Mild & Light Olive Oil has an ultra light texture and a very subtle taste. In fact food cooked with
SPANISH OMELETTE WITH CHORIZO
Preparation time: 10 minutes Cooking time: 15 minutes Serves 4
Mild & Light carries no trace of olive flavour, making it a perfect choice for everyday cooking, roasting and baking.
A better way to fry Unlike most olive oils, Mild & Light can also be heated to high temperatures for shallow or deep frying.The high temperature enables food to be cooked rapidly, keeping the amount of oil absorbed to an absolute minimum and ensuring a much
100ml Filippo Berio Mild & Light Olive Oil 3 onions, sliced 675g potatoes, peeled and thinly sliced 1 (110g) chorizo sausage, sliced 6 large eggs, beaten
healthier way to fry. The result is a wonderfully light, non-greasy texture and dishes that are full of natural flavour with no greasy residue.
A perfect choice for everyday cooking Mild & Light can be used for all manner of everyday or special occasion dishes. Use it to: • Make the crispiest chips and crisps you’ve ever tasted • Cook delicious fried eggs • Produce superb, light-tasting golden roast potatoes • Baste meat and chicken for succulent roasts • Stir-fry dishes to perfection • Make mouth-watering popcorn • Shallow fry for the best bangers and bacon ever Mild & Light can also be readily used in baking. See baking section for hints and tips on baking with olive oil. Try the following recipes for a new olive oil experience.
1 Heat the oil in a non-stick frying pan. Add the onions and potatoes and fry for 8-10 minutes or until tender and golden.
3 Beat the eggs with seasoning, pour into the pan, cover and cook over a medium heat for 5 minutes until the eggs begin to set.
2 Add the chorizo and fry for 2 minutes. Shake the pan until the onions, potatoes and chorizo form an even layer. Drain off excess oil.
4 Cook the omelette under a hot grill for 2 minutes or until all the egg has set and top is brown. Serve in wedges with rocket leaves.
Chinese Chicken and Pak Choy
6 tbsp Filippo Berio Mild & Light Olive Oil 4 chicken breast fillets 2.5cm piece of root ginger, chopped 1 clove of garlic, chopped 1 bunch of spring onions, trimmed, halved and cut into lengths 225g pak choy, trimmed 1 tsp cornflour 1⁄2 tsp Chinese five spice 2 tbsp dark soy sauce 150ml chicken stock
Preparation time: 10 minutes Cooking time: 15 minutes Serves 4
1 Heat half the oil in a large frying pan or wok. Season the chicken skin with salt. Add the chicken, skin side down, to the pan and cook for 5 minutes or until the skin is crisp and golden. Remove from the pan and thinly slice. 2 Wipe out the pan. Heat the remaining oil until hot, then stir fry the sliced chicken for 5 minutes until golden. Add the ginger, garlic, spring onions and pak choy. Stir fry for 3 minutes. 3 Blend the cornflour to a smooth paste with the Chinese five spice and soy sauce. Add to the pan with the chicken stock and cook until the sauce boils and thickens. Serve with sesame noodles.
Preparation time: 15 minutes Cooking time: 10-15 minutes Serves 4 Filippo Berio Mild & Light Olive Oil for deep frying 2 large eggs, separated 150g plain flour, sifted a pinch of salt 250ml sparkling water 1 large red onion, broken into rings 1 fennel bulb, trimmed and cut into chunks 1 red pepper, deseeded and cut into chunks 1 large courgette, sliced 8 large raw prawns, peeled, tails intact
1 Half fill a large deep pan or deep fat fryer with the oil and heat to 180C/350F. Mix the egg yolks, flour, salt and water together.Whisk the egg whites until they form soft peaks and fold into the batter. 2 Dip the vegetables and prawns into the batter a few at a time and drop into the hot oil. Deep fry in batches for 2-3 minutes, stirring until pale golden. Drain on kitchen paper. Keep warm. Repeat until all the vegetables and prawns are cooked. Serve with salsa verde (see Cook’s Tip). Cook’s Tip: For salsa verde, place a few sprigs each of basil, mint and flat parsley in a food processor with 2 tbsp capers, 1 clove of garlic, 2 tbsp red wine vinegar and blend until smooth. Add 6 tbsp Filippo Berio Mild & Light Olive Oil and blend to make a smooth sauce.
Preparation time: 10 minutes Cooking time: about 1 hour Serves 4
Baking with Mild & Light
900g potatoes, peeled 6 tbsp Filippo Berio Mild & Light Olive Oil 6-8 garlic cloves, unpeeled
1 Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6 and put a large roasting tin in the oven to heat. 2 Cut the potatoes into large, even chunks. Boil in salted water for 5 minutes. Drain, return to the pan, cover with the lid and shake the pan to roughen up the edges of the potatoes. Set aside. 3 Add the oil to the roasting tin and return to the oven for 2 minutes.Tip the potatoes into the hot oil, then turn to coat in oil. Roast for 30 minutes. Turn over the potatoes, add the garlic cloves and roast for a further 25-30 minutes or until crisp and golden. Serve immediately.
Italians have long been using olive oil in desserts and cake making, and with a growing world-wide preference for olive oil, using it in baking is becoming increasingly common place. Mild & Light carries no distinctive taste allowing all the flavour of other ingredients to shine through clearly.The bonus is that you will be replacing saturated fats (such as butter and
Use Mild & Light Olive Oil for: • Biscuits and cookies
margarine) with healthier, monounsaturated olive oil.
• Classic cakes
As a general guide, you can use Mild & Light
Olive Oil in any baking recipe where melted butter is called for.The quantity required usually remains the same so, for example, 100g of butter would become 100ml of oil. Use Mild & Light Olive Oil in your baking for really light and airy cakes with a lovely moist texture and superb crunchy cookies. An added benefit is that the anti-oxidant properties naturally present in olive oil help keep baked goods fresher for longer. Enjoy the mouth-watering recipes on the following pages.
CRUNCHY ROAST POTATOES WITH GARLIC
• Muffins • Drop scones and pancakes • Teabreads • Chilled biscuit-based cheesecakes
Preparation time: 15 minutes Cooking time: 35-40 minutes Serves 12
STRAWBERRIES AND CREAM SPONGE 1 Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Oil and base line two 20cm round sandwich tins. Use an electric whisk to whisk the eggs, sugar and vanilla together in a large bowl until they are thick enough to leave a trail on the surface, when the whisk is lifted. 2 Gently fold in half the flour with a metal spoon, then half the oil. Repeat, working very lightly. Pour the mixture into the prepared tin. Bake for 35-40 minutes or until golden and springy to the touch. Cool for 10 minutes. Remove tins, then transfer to a wire rack and leave until cold. 3 To decorate, whip the cream until it forms soft peaks. Mix the strawberries and conserve together. Cut the cake in half and sandwich together with the cream and strawberries. Dust with icing sugar and serve.
5 large eggs 150g caster sugar a few drops vanilla essence 150g plain flour, sifted 100ml Filippo Berio Mild & Light Olive Oil Filling: 150ml double cream 150g strawberries, halved 3 tbsp strawberry conserve icing sugar to dust
RASPBERRY AND VANILLA MUFFINS
275g plain flour 4 tsp baking powder 100g caster sugar 175ml milk
Preparation time: 10 minutes Cooking time: 30-35 minutes Makes 12
ALMOND, ORANGE AND POLENTA BISCUITS
2 large eggs, beaten 100ml Filippo Berio Mild & Light Olive Oil 1 tsp vanilla essence 225g frozen raspberries, thawed
1 Preheat the oven to 190C/Fan 170C/375F/Gas Mark 5. Line a 12 hole, deep muffin tray with paper muffin cases. Sift the flour and baking powder together and stir in the sugar. Beat the milk, eggs, oil and vanilla together then pour into the flour. Add the raspberries and lightly mix together.
100g ground almonds 100g caster sugar 75g plain flour 75g polenta grated zest of 2 oranges
2 Spoon the mixture into the prepared tin. Bake for 30-35 minutes or until golden and springy to the touch. Cool for 10 minutes.Transfer to a wire rack and leave until cold.
100ml Filippo Berio Mild & Light Olive Oil 2 large eggs, beaten
1 Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4. Lightly oil two baking sheets. Place all the ingredients together in a large bowl, use an electric whisk to beat until fluffy.
Variation: Banana and Pecan: Add cinnamon, 350g mashed banana and 50g pecan nuts, roughly chopped. Replace the caster sugar with soft brown sugar. Complete as above.
Preparation time: 10 minutes Cooking time: 10-15 minutes Makes 24
2 Place teaspoonfuls of the mixture on the baking sheets, leaving room for them to spread during cooking. Bake for 10-15 minutes or until golden and crisp. Cool on the baking sheets. Store in an airtight container.
Filippo Berio Extra Virgin Olive Oil
Filippo Berio Flavoured Extra Virgin Olive Oil
Extra Virgin Olive Oil is produced using a simple pressing process and undergoes no other
Made using only genuine Filippo
processing before bottling. It is
Berio Extra Virgin Olive Oil, these
considered the finest and
flavoured oils are infused with
fruitiest of the olive oils. Use as
natural garlic, basil, chilli peppers or
a condiment to add flavour and
lemon.The oils use the same expert
zest to sauces, marinades and
blending techniques as Extra Virgin,
salads, or add to dishes just at
with the four flavours introduced
the end of cooking.
through a slow, gentle infusion Also available in an
process.They are ideal for cooks
that want the convenience of quick, natural flavours without having to forgo high quality.
Filippo Berio Olive Oil Expertly blended Olive Oil has all the attributes of an Extra Virgin
Filippo Berio Gusto Fruttato
variety but with a lighter flavour. With its bright clear colour and pure fragrant flavour, Olive Oil is a great choice for recipes where a lighter flavour is required and is perfect for all dishes including in salad dressings, for seasoning food and frying.
Using Filippo Berio Mild & Light Olive Oil METHODS OF COOKING
Replace butter, margarine and lard with Mild & Light for a lighter, moister texture
Subtle flavour makes it perfect for use in all-in-one sponges and muffins
Replace vegetable oil with Mild & Light for food cooked quickly over a high heat
The high smoke point means you can cook at a high temperature – essential for stir fries
Replace vegetable oil or lard with Mild & Light for all shallow frying
As above. Perfect for all foods requiring shallow frying e.g. fried eggs
Replace butter with Mild & Light for a healthier way to fry
For really golden results when sealing meat and chicken and it is especially good for sautéed potatoes
Replace vegetable oil or lard with Mild & Light
The high smoke point and subtle flavour produce a light yet crispy result e.g. perfect for making chips or cooking batter mixes
Replace vegetable oil or lard with Mild & Light
Produces crunchy roast potatoes and Yorkshire pudding
Gusto Fruttato is a full-bodied Extra Virgin Olive Oil blended to achieve a rich fruity flavour and a high-spirited peppery finish. Use as a table condiment in place of traditional salt, pepper, vinegar or even sauces, to bring salads, vegetables, pasta and grilled fish to life or as a wonderful dip for crusty breads.
Filippo Berio UK Ltd Turnpike Way High Wycombe Buckinghamshire HP12 3TF www.filippoberio.com