The Authentic Italian Extra Virgin Olive Oil

Our family brand is founded on quality and integrity. Thank you for choosing Colavita authentic Italian Extra Virgin Olive Oil, which is still produced in the tradition of my grandfather.   Cordali saluti, Enrico Colavita

The word is out on the benefits (and great flavors!) of the Italian style of eating, and more Americans are incorporating extra virgin olive oil – a signature ingredient in Italian cuisine – into their own diets. When making the choice to purchase extra virgin olive oil, consumers should have the right to know the true origin of what is in the bottle and that it is in fact extra virgin.

And so, Colavita holds the integrity of our brand and the Authentic Italian Extra Virgin Olive Oil we produce in the highest regard. Our label has been carefully designed to highlight the rigorous certifications, quality controls, and dedication to tradition that Colavita pursues to assure consumers that what they bring into their home is only the very best.

Take a tour of our label to learn more about extra virgin olive oil
and discover what makes Colavita the #1 Italian in America.

1. CERMET – Certified Authentic
The Italian government, through the CERMET organization, granted Colavita the much-coveted ability to declare our extra virgin olive oil as a "Certified Authentic Product of Italy.”  This special seal and declaration assures consumers that Colavita Extra Virgin Olive Oil is obtained exclusively from Italian olives and olive oils.  The endorsement of CERMET is prized as the agency is regarded for its independence, transparency, credibility, and multidisciplinary merit when judging whether or not to grant certification.

 

2. Product of Italy
Unlike statements such as “Imported from” or “Packed in”, Colavita’s “Product of Italy” designation certifies that our extra virgin olive oil is a product that is entirely Italian.  The olives and the resulting olive oil are Grown, Harvested, Pressed, and Bottled in Italy.  Check labels closely – only products that are truly 100% Italian may be known as a “Product of Italy.” 

 

3. Colavita – A Family Tradition
The Colavita Family is proud to put their name on every bottle of extra virgin olive oil as a sign of their personal commitment to offer a high quality product they can stand behind. This true family business is currently owned and operated by third and fourth generation of Colavitas.  The Colavita brand was born many years ago in the quaint hilltop village of Sant'Elia a Pianisi, located in the Molise region of Italy, where the Colavita family operated a stone mill for crushing homegrown olives to produce fine extra virgin olive oil. Over time, the Colavita family became experts at their trade, passing their knowledge to the next generation, who in turn did the same.

Colavita’s Authentic Italian Extra Virgin Olive Oil is now distributed to nearly 100 countries around the world over every continent (except Antarctica.)  The bottle you are looking at has been exclusively imported directly from Italy by Colavita USA, also a multi-generation family business located in Linden, NJ.  See the mark of the importer on the back label.

4. Extra Virgin Olive Oil
"Extra" is the highest grade for olive oil.  It is the unrefined, unprocessed juice of only the best olives that are pressed soon after the harvest.  This virgin olive oil may be designated "extra" only if it has less than 1% free oleic acid, and exhibits superior taste, color and aroma. Thus, the "extra" in extra virgin olive oil means "premium," or simply, "the best."  Bruised and over-ripe olives are not used, as their as acidity level is too high.

Extra virgin olive oil is also the most nutrient rich variety of olive oil, carrying the highest levels of antioxidants (known as polyphenols), which help increase good HDL cholesterol in the blood.  See our Health Tips to learn more.

Do not be confused by products labeled simply as "olive oil," which is actually a blended oil product.  For these oils to be fit for consumption, they must be refined using mechanical, thermal and/or chemical processes.  The resulting "refined olive oil" is largely colorless and tasteless.  Producers blend the refined olive oil with a small percentage (often 5%) of quality virgin olive oil to add some color and taste.

Products labeled "Light" or "Mild" Olive Oil use a highly refined olive oil with less added quality virgin oil. The only thing "light" about such olive oils is the taste and color; it has the same caloric and fat content as other oils.

 

5. First Cold Pressed
Only Extra Virgin Olive Oils can be called First Cold Pressed (or Cold Produced as the process is sometimes referred to.)  This term indicates that no heat –hence the term “cold”- or chemicals are used to extract the oil from the ripened olives and that the resulting oil is not furthered refined through thermal or chemical means.  First Cold Pressed Extra Virgin Olive Oil is the unadulterated, natural juice of the ripe olives. 

Little has changed since the method for producing extra virgin olive oil was first developed centuries ago.  Where granite stones rotated by horses once crushed the olives, the modern era relies on more efficient stainless steel hammers.  Then, as it has always been, the resulting paste is spread out on vegetable fiber mats to be pressed.  This olive paste is pressed just once, which is where the term “first” in First Cold Pressed comes from.  Hydraulic presses now speed this process.  The oil passes through small holes and is collected in a steel tub.  Any remaining vegetal water is spun out of the oil using centrifugal force.   Typically the oil is filtered using decantation, the transfer of the oil from one stainless steel tank to another to leave whatever microscopic sedimental bits of the fruit of the olive the water extraction process did not remove behind.  However, a small bit of sediment, which some believe adds flavor, may remain and it is considered an acceptable characteristic of this natural oil.  (In fact, some people prefer an unfiltered extra virgin olive oil as matter of personal taste.)

To learn more about the history of extra virgin oil production, visit our "Extra, Extra"
page.

 

6. Circle U
Colavita Extra Virgin Olive Oil bears the OU Symbol to indicate that the oil is certified kosher pareve.  The oil is manufactured under the supervision of the Kashruth Division of the Orthodox Union, which has maintained the highest standard of kosher supervision for over 80 years. 

 

7. The Art of Harvesting and Handling
Decades ago and beyond, olives were lovingly hand picked from the olive tree.  That level of care for the tree and the fruit is able to be maintained today through an efficient, yet gentle vibrating harvest machine that best replicates the old fashioned method of harvesting.  The harvest is carefully timed to avoid the inclusion of any fruit that is over-ripe.  The harvest season throughout Italy is in late October/early November.  To avoid bruising, the olives are delicately collected in what looks like an upside down umbrella below the tree, leaves and twigs are removed. Then the crop is carefully packed and transported to the press to avoid bruising.