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The mash is spread onto thin mats that are stacked into a press. As pressure is applied, oil and water seep out. No heat is used, hence the term "first cold pressed."

After pressing, if the oil is judged to be excellent, any water is separated out, and the oil is filtered to remove small bits of fruit or pit. Some oils are left unfiltered by preference.

EXTRA VIRGIN OLIVE OIL
Extra is the highest grade for the best, pure, unrefined and unprocessed oil of the fruit. To be graded as Extra Virgin, the oil must exhibit superior taste, aroma and color. And to meet the most exacting labeling standards, it must also have less than one percent free oleic acid. COLAVITA is proud that its Extra Virgin Olive Oil is the choice of many of the finest chefs, both in restaurants and home kitchens.

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	The mash is spread onto thin mats that are stacked into a press. As pressure is applied, oil and water seep out. No heat is used, hence the term "first cold pressed."

	After pressing, if the oil is judged to be excellent, any water is separated out, and the oil is filtered to remove small bits of fruit or pit. Some oils are left unfiltered by preference.

	EXTRA VIRGIN OLIVE OIL Extra is the highest grade for the best, pure, unrefined and unprocessed oil of the fruit. To be graded as Extra Virgin, the oil must exhibit superior taste, aroma and color. And to meet the most exacting labeling standards, it must also have less than one percent free oleic acid. COLAVITA is proud that its Extra Virgin Olive Oil is the choice of many of the finest chefs, both in restaurants and home kitchens.