Rosita Extra Virgin Cod Liver Oil (90caps)


A true ancient oil in today’s modern world.

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Rosita EVCLO is real Norwegian cod liver oil that is fresh, raw & handcrafted from wild livers using a very rare ancient extraction technique which uses nature to separate the oil from its liver. No chemicals, solvents and mechanical devices are ever used during the extraction process. The oil is completely unrefined and produced under the total absence of heat, a process that protects its nutritional value.

With rampant fraud in fish oils, olive oils, vegetable oils and other edible oils, it is more important than ever for the consumer to know who is producing your food and how it is actually being produced and packaged.Similar to ‘single estate’ artisan olive oil producers that grow, press and bottle under one roof to ensure the consumer is getting only the highest quality pure extra virgin olive oil, Rosita felt it was equally important to control all aspects of fishing and processing for the production of Extra-Virgin Cod Liver Oil (EVCLO).


“Is Rosita Extra-Virgin Cod Liver Oil (EVCLO) fermented?”

EVCLO is not fermented. We use a different method for naturally extracting the oil from the livers. Cod liver oil contains fragile polyunsaturated fatty acids (PUFAs) which need to be protected from metal, light, heat, oxygen and moisture in order to maintain freshness.

“Are other companies producing raw cod liver oil this way?”

No other company is producing a raw cod liver like Rosita EVCLO. The process can only be accomplished with freshly caught codfish. Rosita is based in Norway and maintains their own fishing boats, which allows them control over the entire process, from catching fresh fish to bottling fresh cod liver oil. The artisanal production of EVCLO is much more costly than the industrial production of cod liver oil, making it unappealing for the big name manufacturers.

“So, there is only one company that is producing fresh/raw cod liver oil?”

Yes. Rosita is the only company that has been granted permission to advertise their cod liver oil as genuine “Extra-Virgin” by The Norwegian Institute of Food, Fisheries and Aquaculture Research. In addition, they are the only company using a very ancient and rare method to produce their cod liver oils. No other company on this planet knows this method.

What Makes Rosita Extra Virgin Cod Liver Oil So Special?


For the Vikings of Northern Norway, the liver oil of the Atlantic Cod (Gadus Morhua) was held in high regard due to its tremendous powers of healing. The old sailors would rub the oil on their sore muscles and joints for relief. European infirmaries and apothecaries of the 1700’s and 1800’s reported amazing cures using cod liver oil from the Atlantic Cod. Mølje, an ancestral dish of Atlantic Cod filets along with the roe, livers and liver oil, were combined for a meal that helped Norwegians stay strong and ward off illness during the long dark winter months. Other fish species contain vitamin A and D plus Omega 3 fatty acids, but none of them possess the documented health claims attributed to cod liver oil from the Atlantic Cod. Rosita’s philosophy is to go with the cod species that put cod liver oil on the map, fish from the same waters and treat the oil as one would treat any freshly caught raw fish.


Rosita catches deep water Atlantic Cod from the fjords near their home on the island of Donna, Northern Norway. The beauty of EVCLO for the consumer is that they receive their vitamins in exactly the same form and levels as they exist in the liver of a living Atlantic Codfish. Rosita neither enhances the vitamin levels by adding synthetics, nor do they use any processes that might damage or destroy the natural vitamin levels.

The vast majority of fish oils on the market today are highly refined and contain synthetic vitamins. The biggest challenge for most labs testing EVCLO is their unfamiliarity with testing raw fish oils with all of the saturated fats, waxes, triglycerides and other natural components intact. Labs that are not equipped to test raw fish oils have found extreme variations in the vitamin content of EVCLO; one lab even found exceptionally high levels of vitamin D2, even though vitamin D2 does not exist in cod liver oil.

Working with the finest labs specialising in marine oils, test results have confirmed EVCLO’s vitamins are at their full bioactive levels. The vitamin A and D levels are considered normal by cod liver oil standards and fluctuate from season to season and batch to batch. More importantly the vitamins remain in their natural form, along with all of the naturally occurring cofactors and other nutrients.

Omega 3

The only international rule for the determination of true cod liver oil is the DHA/EPA ratio. In true Atlantic (Gadus Morhua) cod liver oil, the DHA levels are higher than EPA levels. The ratio of DHA to EPA in EVCLO is approximately 1.4 to 1. In all other fish oils (and even other cod species), the EPA levels are higher than DHA levels. Cod liver oil brands that purchase a readymade oil have little control over their reported EPA/DHA levels. Other brands with control over their production may add extra DHA to non-cod oils in order to achieve the correct ratio and label it as true cod liver oil. Rosita only uses Atlantic Cod for the production of Extra-Virgin Cod Liver Oil with DHA levels of 700 mg/teaspoon and EPA levels of 510 mg/teaspoon.


Rosita has received rave reviews on the fresh taste and efficacy of EVCLO ever since its introduction to the global market in 2014. Cod liver oil is rich in polyunsaturated fatty acids. These acids are very fragile and can oxidize (become rancid) if they are not handled with the utmost care. Rancid polyunsaturated oils can be damaging to health, which is why EVCLO is made fresh (fish to bottle within 48 hours) and a great deal of effort goes into making sure it stays fresh from production through consumption. No flavours are added and no processes are used that might alter the taste and structure of EVCLO. As was the case for our ancestors, your sense of smell and taste are the most important gauge of freshness. Rosita EVCLO requires refrigeration because it is fresh and raw. The oil does thicken and become opaque in the refrigerator because it contains the full spectrum of fatty acids and co-factors working together in harmony.

Low Contaminants

Despite fishing in some of the world’s most pristine waters off the coast of Northern Norway, Rosita filters EVCLO to ensure the finished product meets strict European Union limits for contaminants. Industrial methods, such as molecular distillation, are effective at reducing contaminants; however, such methods severely damage the natural vitamin A and D and other nutrient content of the oil. Instead of using invasive distillation techniques, Rosita utilizes a unique proprietary filtering system that uses materials from the ocean to attract contaminants. No heat or chemicals are ever used during the production of EVCLO. Testing for contaminants are performed on all Rosita fish oils on a per batch basis and the results posted on We are committed to providing a safe cod liver oil loaded with health benefits.

No Radiation Concerns

Testing for radiation in the oceans is important and something Rosita keeps a close eye on. Fish and fish oil exports are a huge portion of the Norwegian economy. All aspects of preserving the sustainability of this important industry are continuously monitored by the Norwegian government including the ocean radiation levels in and around Norway. Rosita fish oils come from the areas with some of the lowest levels of radiation on this planet. We use the best European Institutes to test our oils and many of them are government-linked. No isotopes due to Fukushima have been found. There have been no safety concerns regarding radiation with Rosita fish oils.


Norway has more than one hundred years of experience in fisheries management and marine research through the Directorate of Fisheries and the Institute of Marine Research, both established in 1900. In 1946 Norway became the first country in the world to establish a Ministry of Fisheries. Norwegian fisheries have evolved into a highly regulated industry with quotas and licensing requirements. The most important fish stocks migrate between Norwegian and foreign waters and, consequently, good governance requires close cooperation with neighboring countries. A primary basis for determining fishing quotas is the advice and recommendation from the International Council for the Exploration of the Sea (ICES). In the early 2000’s and prior years more than 50% of the fishable population of North-East Atlantic cod (Gadus Morhua) in the Barents Sea was caught each year under a loose quota system. This was not sustainable. The Joint Norwegian-Russian Fisheries Commission therefore decided on a long-term plan to manage the population of North-East Atlantic cod in the Barents Sea. Since 2008 more stringent quotas allow for only 25-30% of the fishable population to be caught each year. Current stocks of Atlantic Cod in Norway have reached pre-World War II levels and continues to grow. Other countries within the Atlantic’s Arctic Circle that over fished in the 1980’s have never regained their Atlantic cod populations.

No massive commercial fishing boats are used that can damage ocean ecosystems, instead open boats are used to harvest the fish. Rosita’s boats put out sea bird-friendly long lines baited with fat slices of frozen mackerel or herrings, and the cod are caught carefully to protect numbers. Line-caught fish are a much better alternative to fish that have been caught by destructive trawling methods. Using this sustainable method of fishing does increase the cost of the final product.


Producing a highly-processed cod liver oil that is shelf stable, palatable and cheap, is the easy, profitable route. Producing a raw and fresh cod liver oil from specific species (from specific waters), is the more challenging route, and one that Rosita has chosen to ensure superior quality and for maximum health benefits.

Similar to finding a great source of local raw milk, the discerning consumer appreciates the labor, skill, expertise and expense that goes into producing a fresh and authentic cod liver oil. They treasure the find and accept that these foods may cost a bit more than conventionally produced foods.

Rosita EVCLO is the only raw cod liver oil bottled fresh in Norway. Comparing the vitamin and omega 3 fatty acid values on a line by line basis with other brands will not give you an understanding of the efficacy of the oils. Knowing the exact species of fish, where the fish are caught, who is catching the fish, how the oil is being processed and the capacity of the oil to increase your family’s health is a much better gauge than comparing the price per serving or vitamins per serving. This is why transparency is so vitally important in today’s fish oil market and in all types of food production.


A wide range of nutritional tests have been performed on Rosita EVCLO. The “Nutritional Analysis” presented represent only a small fraction of this tests which include vitamins, and specialist chemistry testing.

The Nutrient Results (fat-soluble vitamins, sterols & fatty acids) shown below represent typical values and ranges which have been obtained from analytical testing at the following institutes:

National Institute of Nutrition and Seafood Research) [20/12/2010]

ALS Food & Pharmaceutical (United Kingdom) [10/10/2012]

Eurofins Food Testing [19/02/2013]

Extra virgin oil was also tested [as far back as: 15.07.2011] by the producer at ECO-Marine using Nofima (the Norwegian Institute of Food, Fisheries and Aquaculture Research) BioLab which specialises in marine raw materials and products. Project no (C3937).

Nutrition Analytical Service (NAS), Institute of Aquaculture, University of Stirling, Scotland, United Kingdom [15/11/2013]. The head of NAS, Professor Gordon Bell, has over 30 years of experience in fish nutrition and lipid and nutrition related analysis and has published more than 184 peer-reviewed papers on fish nutrition, fatty acids, lipid soluble nutrients and antioxidants. The Chief Analyst, James Dick, provides over 25 years of experience in lipid methodology and is responsible for Quality Control within the Nutrition Group, the development of chromatographic techniques and is trained in all aspects of complex lipid analysis including HPLC, GC, GC/MS and GC/MS/MS.




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