Hello everyone! 😉 What is organic extra virgin olive oil and what advantages does it have over a conventional one? What is the difference between them? We have asked ourselves these questions after hearing so much the term “organic“, and not only in relation to olive oils.

Organic olive oil and the Law

Well, I have found the answer in EC Law 834/2007, which describes the requirements that must be met for a food to be designated as organic. And all the phases in the production of this product are mentioned, from when it is grown until it is distributed to the final consumer.

After reading this EC Law, the differences between organic and conventional olive oil arise specially in the agricultural methods that occur in the olive grove. The rest of the subsequent phases are similar to any conventional olive oil of a higher category.

An olive grove can be organic from its plantation, complying with all the techniques of organic production. Or it is a conventional olive grove that is transformed into organic. This transformation period lasts 3 years, and it is from then on when the olive grove is considered organic.

Organic Olive oil on the ground …

These tillage and harvest methods are various: such as moving the earth, avoiding soil erosion by covering vegetation, or clearing the land of weeds. In addition, when it comes to avoiding pests, measures such as pruning must be used, or not harvesting with wooden poles and thus not causing wounds in the olive trees. Limiting the number of olive trees per hectare of land would also be a preventive measure to avoid pests.

And finally, improve the fertility of the land thanks to the compound green manure. Which has been produced from organic waste such as the ground olive pomace or the water that comes from the olive pomace.

At the oil mill

In the rest of the phases, such as the transport of the olive to the oil mill, crushing and fermentation of the fruit must be avoided. Something that is already carried out in higher category olive oils, both organic and non-organic. After transport, olive oil production and subsequent storage must not take place for more than 48 hours. In order to preserve all the properties of olive oil, avoiding fermentation, and contact with air and light.

Likewise, in the packaging phase, the material of the container must be dark glass, to protect the juice from light, or container of stainless material. Plastic packaging should be avoided, and if it has been packaged in transparent plastic, avoid photo-oxidation by protecting from light.

Labeling and packaging

In the labeling phase, in addition to all the requirements that an extra virgin olive oil meets, organic olive oil must not contain residues of synthetic chemical pesticides. Something that has to be accredited through an analysis prior to organic certification. For this reason, the labeling of organic olive oil must include the phrase “organic product or from organic farming“. Likewise, the abbreviation Bio or Eco can be used.

In addition to stating the organic certification, with the European organic farming logo, national logos or logos of private entities can also be attached, and the country of origin of the ingredients can be detailed. And in the case that it is a product from an olive grove in the process of transformation to organic plantation, be detailed as well.

Advantages of organic olive oil

In conclusion, we verify that organic production introduces new production methods but especially in the cultivation and harvest phase. And all these methods aimed at the long-term preservation of the environment and the rural world. And also very important, to produce healthier food for the consumer.

Take a look at our organic EVOO

Organic Olive Oil
Article Name
Organic Olive Oil
This post explains the criteria and processes to be followed, according to the Law, and that define an olive oil that is organic. From the olive grove to the final consumer.
Publisher Name
La Tinaja del Gourmet
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