Organic olive oil

Organic olive oil according to European regulations must meet the following criteria:

• Products must consist of at least 95% organic ingredients
• The origin of the ingredients must be clearly traceable
• No chemical pesticides have been used
• No artificial fertilizers have been used
• Products with the Demeter and EKO labels meet the same standards as those with the European organic certification

That’s exactly why these organic certifications are so valuable. You’re only allowed to use them if you fully meet all the requirements. Once approved, you can display them on your products. The recognizable white leaf with white stars on an olive-green background shows that our olive oil is organic. Compliance with these regulations is monitored by SKAL on behalf of the government. This organization checks the entire production chain—from harvesting to production, and from transport to storage—right up to the moment you hold a bottle (or can) of organic olive oil in your hands! For convenience, we’ve placed the European certification mark on all our olive oil bottles and cans, so you can be absolutely sure it’s truly organic.

So, now we know what organic olive oil is, but is it also sustainable olive oil? Or at least olive oil produced in a more sustainable way? The answer is generally yes. Key factors in this are soil quality and biodiversity, both of which organic olive farming positively impacts compared to conventional olive oil production, since no artificial fertilizers, extra irrigation, pesticides/chemicals, or water pollution are involved!

However, producing organic olive oil can also have downsides. It can be more expensive (for both the producer and the consumer), as production costs are higher due to natural farming practices and the absence of pesticides and fertilizers. This also makes it more challenging to produce high-quality organic olive oil. For consumers, it’s more expensive because not all olive groves produce organic olive oil. Less supply means higher prices…

Yes, simply choosing organic olive oil, as health experts and we believe, is not enough. There are many different types of olive oil. Extra virgin olive oil, under which our olive oil falls, is the cream of the crop. This oil is from the first cold pressing (without heating) using mechanical presses. The direct and cold pressing ensures that most of the nutrients are preserved and that the acidity does not exceed 0.8%. Additionally, the median score on the 12 olive oil defects must be 0, and the median on fruitiness must be above 0; otherwise, it cannot be called extra virgin olive oil.

Extra virgin olive oil results in a rich flavor and an oil where all the natural vitamins and minerals have been preserved. It’s perfect for use cold on salads or with a piece of bread (delicious!), but as we know by now, it’s also great for cooking and baking. In short: if you want the best type of olive oil, you need to go for organic, extra virgin olive oil!

As you can tell, we are fans of organic olive oil. The strict certification process we go through every year keeps us on our toes and ensures that we get the most out of it. It challenges us to have our affairs in order, the quality of our Greek olive oil is better, and it helps us reflect on our ecological footprint and how we can minimize it.