Help Center

Why is Rosita’s cod liver oil given the moniker ‘Extra-Virgin’?

The terms “virgin” and “extra-virgin” are very different. The term “virgin” is used very loosely within the industry and has no precise definition. There are fish oil manufacturers who extract their oil at temperatures of approximately 212°F (100°C) and still call their final product virgin! This results in oil which is anything but natural. In many instances, the consumer is not aware of the quality & freshness of their cod liver oil and whether the oil is from genuine cod livers.

Rosita has been granted permission by the Norwegian authorities to market their cod liver oil as extra-virgin. They are also the only company who know of and use the very rare “Rosita Ancient Production Method” which preserves valuable nutrients such as fat-soluble vitamins, natural sterols, antioxidants, and “minor ingredients” and produces authentic “living” oil. Absolutely no heat, steam, rendering, chemical treatments, alkali refining, bleaching, winterization and deodorization are ever used.

Rosita EVCLO is genuine Norwegian Cod Liver Oil which has been sustainably produced using ancient methods and craftsmanship which are rare in today’s cod liver oil world. The result is Extra-Virgin Cod Liver Oil of exceptional quality, which is just as pure and authentic as it was for their Norse ancestors hundreds of years ago.

Was this article helpful?
0 out of 0 found this helpful
Have more questions? Submit a request