Organic Extra Virgin Olive Oil is produced in accordance with the European regulations on the production and labeling of organic products.
The differences between Organic Extra Virgin Olive Oil and conventional olive oil lie both in the way the olives are cultivated and in the oil production process. In this blog post, we will clarify these points so that we know exactly what we are buying when acquiring a bottle of Extra Virgin Olive Oil certified under this European regulation, as there is some terminological confusion between Organic, Biological, Organic (again in English usage), and Biodynamic oils.
In reality, all these terms refer to the same type of product produced according to organic farming regulations. In Spain, the term “Ecológico” (Organic) is more commonly used than “Biológico,” although European regulations accept both terms equally, allowing the use of the abbreviations Bio and Eco on the label. “Organic” is synonymous with the previous two terms but is not formally included in the regulations. To use the term “Biodynamic,” the product must first be certified as Organic.
Production of Organic Olives
What is known as organic farming is essentially an agricultural production system characterized by the exclusive use of natural resources to obtain completely organic products using cultivation methods that do not harm the soil and respect the environment.
These natural methods are applied to processes such as pest control, as synthetic pesticides and insecticides are not allowed. Instead, alternative methods are used, such as physical traps, natural predators, cultivating olive varieties more resistant to pests, thermal treatments, or certain natural products of animal, plant, microbial, or mineral origin. Similarly, to control weeds, synthetic herbicides cannot be used, so manual weeding or grazing by sheep or goats is employed, which additionally provides organic fertilizer. Only organic fertilizers are allowed in organic farming, whether of animal origin (like manure) or plant origin (like compost, which can come from the by-products of olive oil production).
Production of Organic Extra Virgin Olive Oil
Once the organic olives are harvested, the production of Extra Virgin Olive Oil must follow equally strict standards. During the entire milling process, both the olives and the oil must only come into contact with materials such as stainless steel and food-grade rubber or resin. After production, residue analyses are conducted to ensure the oil is free from pesticides.
The control of organic food producers, according to European regulations, is carried out by the authorized control body through audits, reviewing machinery and taking samples of soil, leaves, and fruit, monitoring the traceability of the organic olives until their transformation into oil. Once bottled, the label must include the European logo along with the control body code certifying it, specifying whether the product is of European origin (Agriculture EU) or non-EU (Agriculture non-EU).
This certification ensures that the organic product reaches the consumer with maximum guarantees of being free from pesticides or GMOs. The production, processing, and control systems are common across all European countries and are regulated under Regulation (EC) 834/2007.
What Are the Benefits of Consuming Organic Extra Virgin Olive Oil?
In principle, producing oil according to organic farming methods does not necessarily mean it has higher quality than conventionally produced oil. Factors such as harvesting olives in perfect condition at the optimal point of ripeness, milling them at low temperatures immediately after collection, and protecting the oil from oxidation are already standard in high-quality non-organic Extra Virgin Olive Oils, making it difficult to distinguish between them during tasting.
It is true that in other food products, organic production can result in a final quality perceptible to consumers, but this is not the case with conventional Extra Virgin Olive Oil, which is already a completely natural product, pure olive juice, free from any additives or preservatives.
Therefore, the additional benefits of Organic Extra Virgin Olive Oil are found in factors beyond sensory or organoleptic characteristics. Consuming these products helps to preserve the environment. In our case, organic olive cultivation follows procedures that use natural resources without chemicals, potentially reducing environmental impact and maintaining balance in rural areas. Additionally, the traceability and rigorous control of organic farming production provide special guarantees to consumers.
Expansion of Organic Olive Groves
Organic olive groves are spreading rapidly within the Spanish olive oil sector, with significant relevance for exports. According to the Ministry of Agriculture, as of 2017, the area of certified organic or in-process organic olive groves in Spain reached approximately 200,000 hectares, with Andalusia being the region with the largest cultivated area, 44,000 hectares of which are in Jaén province. Regarding certified mills, Andalusia also leads the organic ranking with 239 of the 671 mills in Spain.
If you want to experience these exceptional oils firsthand, our store offers high-quality Organic Extra Virgin Olive Oils produced in the best mills of Jaén province. Why not give them a try?
