Olive trees are carefully cultivated, and many will produce great olives for hundreds of years. The quality of the olive depends on the soil and weather during the growing season.

The ripe olives are harvested and taken to the mill as soon as possible after picking.

Giant stone wheels are used to crush the olives into a mash.

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."

The oil is checked for quality after pressing. COLAVITA only uses oil rated as 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 Virgin 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 colour.

The Colavita Extra Virgin Olive Oil is bottled and packaged before being shipped to various countries around the world - including Malaysia.

Colavita is proud that its Extra Virgin Olive Oil is the choice of many of the finest chefs, both in restaurants and home kitchens.