Most cod liver oil on the shelf is refined — heated, deodorised and sometimes molecularly distilled. “Extra virgin” means the opposite: the oil is taken raw, the way it was made before industrial processing existed.
What “extra virgin” means here
It describes a cold process — no heat, no chemicals, no mechanical pressure. Rosita extracts the oil from fresh, wild-caught Norwegian cod livers so that the nutrients stay exactly as nature arranged them.
Why it makes a difference
- Delicate nutrients survive. Heat and refining can degrade naturally occurring vitamins A and D and sensitive lipids; a cold process preserves them.
- Omega-3 in natural form. EPA and DHA stay in their natural triglyceride form — the form the body recognises.
- Nothing added. No synthetic vitamins, no solvents — just the whole oil.
The taste of fresh
Raw, fresh oil also tastes cleaner — without the rancid fishiness people remember from old-fashioned cod liver oil. That’s the everyday payoff of Rosita Extra Virgin Cod Liver Oil.
Information only — not medical advice.
Torskleverolja 
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