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Discover the Wonderful World of Olive Oil

Olive oil has been a staple in the Mediterranean diet for centuries. Naturally cholesterol free* and lower in saturated fat compared to butter**, olive oil is a versatile pantry staple in kitchens around the world.

Although olive oil is a popular option for health-conscious consumers, questions still remain: How do I use olive oil? Why are there three varieties? Can I cook, or even bake, with olive oil?

Here, a quick guide to using olive oil in everyday cooking:

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Extra Virgin olive oil is the first cold pressing of the olives. Distinguished by a deep green color, it's rich and robust flavor is ideal for salads, marinades, bread dipping—and other raw applications when a strong layer of flavor is desired.

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Classic or Pure olive oil is a versatile, all-purpose cooking oil that is right at home in every style of cooking. It's golden hue and mild olive fragrance is perfect for grilling, basting, soups and sauces.

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Extra Light olive oil is best for high-heat cooking such as searing, sautéing, frying and yes—even baking. The clear color and light olive flavor make it a suitable substitute for butter, canola oil, shortening and other vegetable oils.

To easily replace butter or margarine with Extra Light olive oil,
refer to the olive oil conversion chart below:

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Replace Butter or Margarine With Olive Oil
1 tsp 3/4 tsp
1 tbsp 2 1/4 tsp
2 tbsp 1 1/2 tbsp
1/4 cup 3 tbsp
1/3 cup 1/4 cup
1/2 cup 1/4 cup + 2 tbsp
2/3 cup 1/2 cup
3/4 cup 1/2 cup + 1 tbsp
1 cup 3/4 cup

* See nutritional information for total fat and saturated fat content. ** 70% less saturated fat than butter. Olive oil contains 2g of saturated fat per serving vs. 7g per serving of butter.

Bertolli Olive Oil Recipes by Chef Fabio Viviani

Pan Roasted Red Snapper with Grilled Onion, Sweet Melon and Feta Salad

Fettucine with Crispy Pancetta, Sauteed Mushroom and Cherry Tomato

Grilled Filet Mignon with Farro and Fresh Vegetable Salad

Classic Olive Oil Cake with Blueberry Marmellata

Buffalo Caprese with Grilled Tomato and Zucchini

Mediterranean-Style Pan Roasted Chicken with Grilled Apricot

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