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 stated
• No chemical pesticides have been used
• No synthetic fertilisers have been used
• Products with the Demeter and EKO certification meet the same requirements as those with the European organic certification

Well, that’s why those organic certifications are so great. You can only use them when you meet all the requirements. Once you’re certified, you can place the logo on your products. The recognisable white leaf with white stars on an olive green background shows that our olive oil is organic. The government checks compliance with these regulations through SKAL, an organisation that inspects the entire production chain. From the harvest to the producer, and from transport to storage, all the way until you have a bottle (or tin) of organic olive oil in your hands! For your convenience, we’ve placed the European organic certification on our olive oil bottles and tins, so you can be sure that 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 usually yes. Important factors here include soil quality and biodiversity, where organic olive farming has a more positive effect compared to conventional olive oil, as no synthetic fertilizers, extra irrigation, pesticides/chemicals, or water pollution are involved!

However, producing organic olive oil can also have some downsides. For instance, it can be more expensive (for both the producer and the consumer) due to higher production costs resulting from 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 becomes more expensive as not all olive groves produce organic olive oil. Less supply means higher prices…

Yes, simply choosing organic olive oil is, in our opinion and that of health experts, not enough. There are actually several different types of olive oil. Extra virgin olive oil, which our oil falls under, is the star of the show. This oil is made from the first cold press (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 for the 12 olive oil defects must be 0, and the median fruitiness score must be above 0, otherwise, this type of oil cannot be called extra virgin.

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

You can already tell, we are fans of organic olive oil. The strict certification we go through every year keeps us on our toes and ensures that we get the best out of our product. It challenges us to have everything in order, improves the quality of our Greek olive oil, and helps us think about our ecological footprint and how we can minimize it.