Organic olive oil is mainly regulated under European legislation on organic production. The legal foundations include:
- Regulation (EU) 2018/848 of the European Parliament and of the Council on organic production and labeling of organic products
- Delegated Regulation (EU) 2021/1165: Specific rules for agricultural crops
- Law 7/2022 on waste and contaminated soils for a circular economy (Spain): indirectly influences sustainable practices
Key requirements for organic olive oil:
- Must come from certified organic olive groves
- Synthetic fertilizers, pesticides, fungicides, and herbicides are prohibited
- Biodiversity and crop rotation must be respected
- Physical separation and full traceability throughout the milling process
- Certification by accredited bodies (CAAE, Sohiscert, Intereco, etc.)
Differences in Agronomic Practices
A) Soil Fertilization and Nutrition
- Conventional: Uses synthetic fertilizers such as ammonium nitrate, monoammonium phosphate, potassium chloride
- Organic: Only organic matter allowed (composted manure, worm humus, plant compost, treated slurry). Amendments like wood ash, natural rock phosphate, and bone meal may be used if certified
B) Pest and Disease Control
- Conventional: Includes insecticides (imidacloprid, lambda-cyhalothrin), systemic fungicides (copper, mancozeb), herbicides like glyphosate
- Organic: Limited use of copper (up to 4 kg/ha/year), sulfur, plant extracts (neem, pyrethrum), pheromones, traps, natural predators, and mechanical weed control
C) Pruning and Soil Management
- Organic: Prioritizes biodiversity, ground cover management, minimal tillage, and increased soil carbon
- Conventional: May involve frequent tillage and herbicide use for weed control
Processing and Milling Differences
- Strict separation: Organic oil must be milled on separate lines, in separate tanks, with specific cleaning protocols
- Milling time: Both organic and conventional aim to mill the same day as harvest
- Filtration and storage: Organic requires extra care to avoid cross-contamination
Sensory and Chemical Differences
Numerous studies indicate:
- Phenolic profile: Organic oils often have higher levels of polyphenols and natural antioxidants, though this also depends on variety and harvest timing
- Acidity: Both can achieve low acidity if handled properly (<0.2%)
- Flavor: Some tasters perceive greater intensity and complexity in organic oils, especially in green notes
Certification and Costs
- Accredited certifiers in Spain: CAAE, Sohiscert, Intereco, Agrocolor, among others
- Costs: Conversion to organic takes 2–3 years and requires annual audits, detailed records, lab analyses, and higher upfront investment
- Subsidies: The CAP (Common Agricultural Policy) offers specific aid for organic farming
Environmental Impact and Sustainability
Organic:
- Increases soil and aerial biodiversity
- Reduces erosion
- Lowers climate change impact
- Improves water infiltration and natural soil fertility
Conventional:
- Higher yield per hectare
- Risk of aquifer contamination (nitrates, pesticides)
- Long-term soil degradation from intensive tillage
Consumer Perception and Market Trends
- Spanish consumers increasingly value organic products, although conventional still dominates
- Exports: Countries like Germany, France, and Nordic nations demand organic EVOO
- Labeling: Only oils that strictly meet the regulations may carry the EU organic “green leaf” seal
Yield and Profitability
- Conventional: Yields of 20–25% oil per kg of olives, with high efficiency
- Organic: Lower yields (15–20%), greater phytosanitary risk, but higher selling price (up to +40%)
Challenges for the Future of Organic EVOO
- Fraud: Fighting false labeling
- Climate: Organic more vulnerable to climate change
- Public vs. private certification: Ongoing debates over accessibility and credibility
- Consumer education: Limited sensory and ecological literacy
- Integration with PDOs: Only some Protected Designations of Origin allow certified organic production in parallel
Two Paths, One Tradition
Understanding the difference between conventional extra virgin olive oil and organic EVOO is key to making informed decisions about which type to consume. Both offer exceptional quality and health benefits, but organic EVOO stands out for its environmentally friendly cultivation process and absence of synthetic chemicals. This distinction affects not only flavor and nutritional properties but also the environmental footprint of production. Choosing organic EVOO is a commitment to a more natural, sustainable, and health-conscious product—reflecting a growing trend among consumers who value both quality and environmental responsibility in their daily diets.
