Filippo Berio Olive Oil

Ever since I became obsessed with cooking shows, I’ve noticed one thing – they use a LOT of Olive Oil. And their meals look delicious. I strive for that. I mean, I like butter almost as much as Ms. Deen herself, but I do realize that the extreme use of it can cause some health issues in the long run. And my plan does not include leaving this earth any time soon. So when I was offered the chance to test out and give a review of Filippo Berio Olive Oil, I jumped at the chance.

I will be totally honest, when I first started cooking with Olive Oil, it took some getting used to. Not because the flavor wasn’t great, but because it was different. The more that I used it the more that I enjoyed the complex yet, light flavor that it added. It doesn’t hurt when a great olive oil is fairly priced as well. This is what I’ve found in Filippo Berio.

The great thing about receiving a bottle of this from BzzAgent was the great set of recipe cards that they sent with the olive oil. From those, I selected a shrimp and chopped spaghetti meal to make with the cellist, and boy was it fantastic! A little spicy, but we’ll sure be making it again – just with less red pepper flakes.

For this marinade – you need cherry tomatoes,garlic,mint, parsley, red pepper flakes, salt, pepper, lemon zest and lemon juice – to be mixed with already cooked shrimp. You let it marinate for five minutes and then transfer it to a hot pan that has been heating your olive oil. You should also have frozen broccoli or frozen spinach that has been thawed and drained on standby to put into the skillet once you start warming the mixture up.

You then transfer the mixture into the hot pan and heat everything, including the broccoli or spinach,  together for 6-8 minutes or until the shrimp are warmed through. Once they have warmed, remove them from the heat, and cook your spaghetti according to instructions.

Once the spaghetti is cooked through, drain and then mix the shrimp mixture into the pasta and serve warm.

A very quick and healthy meal, and my family – aside from Mr. Houseful who is allergic, loved it! It was nice to also not have pasta that was drowning in a red pasta sauce or some creamy white sauce for a change. Once again, no judgement, but I’m trying to lose some baby weight, or some babies weight. LOL!

Olive Oil is a great substitute for butter because it’s much healthier and more flavorful than its counterpart. While I will still use butter for other things, I am sure that for pan frying I will reach for the Filippo Berio first.

The verdict is this particular meal will definitely be in rotation with our Houseful, but Filippo Berio olive oil will always have a place in our pantry.

If you care to learn more, you can visit Filippo Berio at there website: and learn even more about the benefits of Olive Oil and eating a Mediterrannean Diet.

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  • Reply
    Annette W.
    June 16, 2013 at 7:45 pm

    Is there an actual recipe for this dish! You have no measurements for the ingredients and your instructions are very vague. Most bloggers have much better well written instructions.

    • Reply
      Natasha Nicholes
      June 16, 2013 at 7:53 pm

      I’m glad that I’m not most bloggers. 🙂 The recipe is one that was loosely based on something from Berio. I’m also not a food blog, so this is why I instruct to do it to your tastes. I’m sorry that this didn’t live up to your expectations.

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