Colavita’s Olive Harvesting Locations

Le Aree Di Raccolta Delle Olive Per La Produzione Colavita

Our olive harvest and olive oil varieties - from the grove to your table.

From olive selection to pressing, all stages of the production process are followed carefully so the final product maintains the precious characteristics of Colavita’s Extra Virgin Olive Oil.

This is the correct process to obtain an excellent condiment suitable for every dish, encapsulating all the goodness of the earth.

Italy is one of the countries with the most olive varieties in the world – there are over 500 types.

Olive oil production is concentrated in the Mediterranean basin, in particular Spain and Italy, which make up the vast majority of international olive oil exports (60% Spain and 20% Italy).

Italy contributes to around 15% of international olive oil production (Spanish production reaches 45%), with the most well-known varieties found in Puglia.

The most common varieties in Italy are:

PUGLIA – Ogliarola, Coratina, Cellina di Nardò, Peranzana

CENTRAL ITALY – Frantoio, Moraiolo, Leccino

CALABRIA – Carolea

LIGURIA – Taggiasca

SICILIA – Biancolilla, Nocellara, Tonda Iblea

In terms of imports, the market is influenced by a small number of large customers, with Italy in first place with a third of total international imports, following by the USA.

So what kinds of oil can be produced? Let’s look at the various types and their characteristics.


Extra Virgin Olive Oil (or EVOO) is produced by mechanically pressing olives without any kind of treatment other than extracting water and fragments of the fruit (filtering) which are naturally present at the moment of extraction. 

It has a notable profile in terms of appearance, consistency and taste, which varies according the harvest location, cultivation techniques and the characteristics of the season.

The aroma and the taste are strongly linked to the fruit, which is harvested at the right level of maturity and pressed within 24-36 hours to maintain all the precious nutritional and taste characteristics.

The balanced composition of saturated, monounsaturated and polyunsaturated fatty acids, together with the richness of elements such as polyphenols and tocopherols make it a fantastic accompaniment to typical Mediterranean dishes.



Olive oil made from refined olive oil and virgin olive oil is perfect for more delicate tastes, keeping all the positive attributes of olive oil (low cholesterol, reduced saturated fats, resistance to cooking temperatures), providing an excellent condiment and flavour but with a slightly less strong taste.

This oil has a light, fruity aroma and taste obtained from the mix of refined oil and virgin olive oil. 


Olive pomace oil has a triglyceride structure which is similar to that of olive oil. It is well-suited to cooking, but can also be used as a condiment, where it contributes to the overall taste.

The oil does not have a discernible taste or smell, and is made up of a mix of rectified olive pomace oil and virgin olive oil.


By creating harmony between the quality, aroma and flavour of the different types of oil, Colavita offers a sensory experience for every taste – capable of delighting the palate and withstanding the test of time.

Discover Colavita’s range of olive oils – visit our online shop and choose your favourite Colavita oil.

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