Everything you need to know about organic olive oils

Organic farming uses only available natural resources, so fertilisers, pesticides and fungicides are completely forbidden
aceite ecologico


The benefits of olive oil are well known, not in vain is it the star product of the Mediterranean diet, considered to be the healthiest in the world and where part of its success is due to the use of what is known as "liquid gold". But, in addition, oil has also succumbed to the powers of organic farming which, rather than causing differences in flavour or quality, its distinction is due to a different way of cultivation.  

While in a conventional olive grove certain permitted chemicals can be used to increase productivity and fight pests and diseases, organic farming only makes use of the natural resources available, so fertilisers, pesticides and fungicides are totally forbidden.  

Evidently, despite the fashion for all things organic, organic olive oil has a series of advantages that make many consumers opt for it at the time of purchase, compared to traditional olive oil, such as the following: 

  • Natural cultivation. By not using chemical products to protect the tree or to boost productivity - various natural processes are responsible for eliminating pests in a biological way - the olive tree is totally respected. The use of organic fertilisers and minimum tillage also improves the fauna and flora of the area.
  • Respect for the environment. This oil is sustainable from the cultivation of the olive trees themselves to its extraction and bottling, so there is nothing that affects the soil, no energy is wasted and by not using chemicals no water near the olive grove is endangered, so everything contributes to the conservation of the environment.
  • No loss of flavour or quality. The oil retains its essential characteristics, nutritional benefits and there is no loss of smell or colour.
  • High quality. The consumption of organic products is a guarantee of the highest quality, which is certified by the seal awarded by the Ministry of Agriculture and Fisheries, Food and Environment. In fact, the olives must be completely healthy and ripe, and they are milled the same day they are harvested to prevent storage from deteriorating the quality of the oil extracted.
  • Respect for tradition and life in the countryside. Beyond the environment, the production of organic oil also revitalises the old forms of vareo and oil mill production, giving life to more abandoned rural areas.
Andalusia, the region with the largest organic surface area

It is striking that, if we talk about countries producing organic agricultural products, Spain is in first place in the list of European countries, although it is in tenth place in terms of consumption.   

As far as organic olive groves are concerned, in Spain, this crop accounts for 40% of the permanent organic farming surface area (olive groves, vineyards, fruit trees, etc.), with Andalusia being the region with the largest area under organic cultivation with around 80,000 hectares, a figure that is growing every year (just over ten years ago there were only 47,000 hectares). 

"The fact that the productivity of organic olive oil is increasing in Spain shows that consumer tastes are changing and that they don't mind paying a little more for a product whose production helps to maintain rural areas and protect the environment, without this being detrimental to the quality of the oil", affirms José Luis Murcia, Director of the World Olive Oil Exhibition. 

Characteristics of organic oils

Huerta Los Caños, from MONVA 

The Picual variety, the fruit is harvested at the end of October to achieve early maturity using the manual system of shaking and milking, taking extreme care during the transfer to the oil mill for cold extraction. On the nose, freshly cut grass, tomato, banana and artichoke. On the palate, green almond with low intensity bitterness and progressive spiciness. Its long aftertaste provides a balsamic sensation

Soberbio Ecológico, by Oleand

Cadiz, the first city of the West, is the source of inspiration for this oil that proposes a return to the origin, to nature. It is an excellent unfiltered olive juice made from organic olives of the Lechín, Hojibalanca and Manzanilla varieties. When tasted, it is reminiscent of green and ripe fruit, especially figs, banana and apple.
Rincón de la Subbética, by Almazaras de la Subbética

Obtained during the first days of harvesting, this is a 100% organically produced olive juice from the Hojiblanca variety, jealously guarded by the experts who protect the fruit of the best olive groves of Almazaras de la Subbética throughout the year. The nose is reminiscent of fruit and citrus fruits, as well as herbaceous sensations and hints of vegetables such as tomato plants. On the palate it has a sweet, green almond, bitter and spicy entrance of medium intensity.

Extra Virgin Premium Organic Picual, by Oleocampo 

Obtained in the first harvest of the present campaign, this is a limited edition of the premium extra virgin olive oil of the Picual variety. It has a very interesting olfactory complexity where fragrances of tomato plants, freshly cut grass and green almonds are combined with fruity aromas such as banana and apple. On the palate, the mint and flavours such as rosemary, thyme, nettle and white pepper stand out. It has great personality, harmony and balance with a mild bitterness and a slight spiciness.