Colavita USA Media Center

– Logo Files

Dal Raccolto    jpg format 
   

 

– Image Files

 
   
   
 
 

11131 – jpg format

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Pasta Group Shot – png format

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SAU008A – jpg format

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VE510 – jpg format

T72 – jpg format
 

SPSOUP – jpg format

SAUANG-1 – jpg format

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SAU125 – jpg format

L135 Blended Oil
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L117 Blended Oil
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L109 Blended Oil
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L116 Blended Oil
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L128 Blended Oil
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GFTC13ORG – jpg format

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GFTC124 – jpg format

GFTC125 – jpg format

GFTC121 – jpg format

GFTC122 – jpg format
     
     

2 Comments
  1. Deanna Thompson B

    I have a question about olives and how many times pressed, or is this a misnomer.
    Back years ago I have seen in our stores Virgin olive oil; Extra Virgin olive oil
    Somewhere I was reading that olives were pressed once and oil was (maybe the first pass through the press to be called Virgin
    Then they were re-run through the press again and this second pass was Extra virgin olive oil?
    I do not see anything but extra virgin oil in our stores now. And was wondering of the process of olive oil pressing for extraction of oil and if the olive was pressed numerous times. And if so, for what each of pressings use be.

    Deanna THOMPSON Beasley

    • Marketing Intern 2

      Hi Deanna! Virgin versus Extra Virgin olive oil is a topic that commonly surfaces.
      While the methods of production for these oils are slightly different (Extra Virgin is ALWAYS cold pressed), the main differentiation lies in the level of acidity between the two. Extra Virgin is the term to describe an oil that has an acidity level of less than 1%, while Virgin oils have an acidity rate of between 1-2%. Keep in mind that oils are natural foods- if oil is left on the shelf for a long period of time, it is likely its acidity level to slightly rise (just as food expires when left out for a certain period of time). For more information, please visit http://main.colavita.com/about-our-oils/olive-oil-faqs/.

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