Organic olive oil is the definition for the olive oil produced with organic processes, in accordance with EU regulations. This means firstly that the olives have been cultivated without chemical-synthetic fertilizers, plant protection products, and soil herbicides. Furthermore, the whole organic process, from the crop to the bottling must comply with the regulation on organic farming, thus the organic and conventional olive oil take-up takes place at different times so they do not contact.
According to the regulation (EU) no.1169/2011 of the European Parliament on the provision of food information to consumers, every package of organic olive oil should bear on the label the word BIO or ORGANIC and be referred to as a product of organic farming.
Organic olive oil production is carried out with mild means and natural processes, which means that the final harvest is less than those of the conventional ones. This added to the higher cost of tree maintenance with non-chemical fertilisers and the higher risks of crop loss, leads to an increase of the price – sometimes even tripled compared to conventional olive oil.
The difference between an organic and a conventional extra virgin olive oil is not easily detectable in an organoleptic control, unfortunately, as it happens with other fruits and vegetables. Therefore, you cannot spot differences in taste, odor and color. This is why the Control Institutes are needed to verify that the production has been made according to the regulations. Despite this, we can say that considering the greatest effort to produce Bio and the rigidity of the rules, organic olive oils are usually in the highest range of quality and taste.