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This Colavita Premium Selection Extra Virgin Olive Oil is the quintessential everyday oil that is well balanced between fruit and spice and delicate in flavor. We have sourced selections from new harvest oils to create this traditional Colavita flavor, which has the trademark of the Colavita family legacy. Cold production obtained exclusively from olives harvested in one or more of these countries: Italy (I), Greece (GR), Spain (E) or Portugal (P). Imported from Italy, this Premium Selection Extra Virgin Olive Oil bears the North American Olive Oil Association (NAOOA) Quality Seal, which means it has been tested for both quality and authenticity according to the International Olive Council (IOC) standards.
As a trusted family company we want to ensure our customers that our products are authentic. The Cermet seal certifies that Colavita Premium Italian Extra Virgin Olive Oil is obtained exclusively from olives harvested and pressed in Italy.
Both Colavita Premium Selection and Premium Italian Extra Virgin Olive Oils are now available on Amazon.
|Premium Selection||Greek||Mediterranean||Premium Italian||Olive Oil|
|Pasta & Rice||✓||✓|
|Flavor Profile||Balanced, fruity & peppery||Smooth, balanced||Smooth, full-bodied||Bold, peppery||Buttery, light|
What is Extra Virgin?
'Extra' is the highest grade for olive oil. Virgin oil may be called 'extra' if it has less than 0.8% free oleic acid, and if it exhibits superior taste and aroma. Thus, the 'extra' in extra virgin olive oil means 'premium' or simply, 'the best'.
Why Olive Oil?
Extra virgin olive oils are not processed or refined. Extra virgin olive oil is essentially 'fresh squeezed' from the fruit of the olive tree, without alteration of the color, taste, and nutrients or vitamins. Because of the integrity of the product, and its antioxidant components, extra virgin olive oil will keep longer than all other vegetable oils.
Better than Butter?
Colavita olive oils can be used in place of butter or margarine in many recipes, such as on vegetables, rice, potatoes, and–yes–even baking! To try olive oil in your recipe, try our olive oil recipe converter.
North American Olive Oil Association (NAOOA).
Only organization collecting samples off the shelf at the point of retail sale, which is especially important in measuring quality, which can change over time or with handling.
Only organization performing the full International Olive Council (IOC) tests for authenticity (i.e., purity).
Participants cannot choose the samples or where they come from.
Use highly experienced IOC testing facilities, most frequently in Italy or Spain, two of the largest olive oil producing and consuming nations in the world.
California Olive Oil Council.
Samples are supplied from producers on the honor system (i.e., no confirmation that the same oil is available to consumers on the market).
Quality checks accepted on the honor system.
Sensory panel not recognized by the IOC and likely includes individuals from some of the companies being evaluated.
Labs used for quality checks are not recognized by the IOC.
Although it requires a slightly stricter limit on FFA and peroxide, samples are not checked off-the shelf, and these measures change over time and with handling.
Extra Virgin Olive Oil:
'Extra' is the highest grade for olive oil and is the most versatile due to the broad range of flavor profiles you can find. Virgin oil may be called 'extra' if it has less than 0.8% free oleic acid, and if it exhibits superior taste and aroma, and is an unrefined oil. Thus, the 'extra' in extra virgin olive oil means 'premium' or simply, 'the best' and the healthiest.
Virgin Olive Oil:
Virgin olive oil has a slightly higher level of oleic acid and slightly less intense flavor than extra virgin olive oil and is made in a similar process. Virgin olive oil is rare but provides a good flavor profile for sautéing, roasting and grilling.
Also known as a 'regular' olive oil, which is typically a blend of virgin olive oil and refined olive oil, meaning that heat and/or chemicals are used in the process of extracting oil and removing flaws from the fruit. Olive oil contains less than 1% of oleic acid and is a household all-purpose cooking oil used commonly for grilling and baking.
Olive Pomace Oil:
Olive pomace oil is a lesser quality of olive oil, graded from a blend of refined pomace oil and virgin olive oil used for frying and consumption in foods. Its mild taste is the result of a refining process made with chemicals.
Refined olive oil is olive oil obtained from refining virgin olive oils that have a high acidity level to eliminated organoleptic defects that are found. It is equivocal to olive oil and is generally tasteless, colorless, and has no odor.
Colavita Extra Virgin Olive Oil is the perfect every day oil with delicate flavor that has the perfect balance of fruity and spicy notes. We have sourced selections from new harvest oils to create this traditional Colavita flavor, which has been the trademark of the Colavita family legacy. It is an ideal oil for virtually all of your cooking needs, from light sautéing to drizzling over your favorite dishes. During the colder months, olive oil will congeal during shipping. This is normal, natural, and will not disturb the quality of the oil. Please allow congealed oil to rest at room temperature for 24 hours.
Size: 34oz | Product Packaging: retail_packaging
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Extra virgin olive oil.
Store in a cool dry place, out of direct light.
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