Organic Olive Oil vs Non Organic: How To Choose

A comprehensive guide to help you make an informed choice between organic and non-organic olive oil including cost, taste, & health benefits.

and decode tricky terms like "extra virgin." You'll learn what to look for when evaluating olive oils to find one that best fits your priorities around taste, nutrition, sustainability, and budget.

Read on to uncover the key distinctions between these two popular pantry staples. 

The Key Differences: Organic vs Non-Organic

So, what makes organic olive oil organic? In short, it really comes down to how the olives are grown.

An accredited organic certifying agency, like the USDA, guarantees that the olive oil is made from olives farmed using only natural techniques, without synthetic pesticides or chemical fertilizers. Certified organic olive oil must adhere to specific guidelines and principles that promote environmental sustainability and human health.

Here are the significant differences between organic olive oil and non-organic olive oil: 

A Quick Note On Olive Oil Grading

Regardless of whether an olive oil is labeled organic or not, there are five general categories used to grade the quality of the final product. 

These grades refer only to the quality, processing method, and acidity level of the olive oil, not its organic status. Whether an olive oil is considered organic or not depends only on how the olives are grown.

1. Extra Virgin Olive Oil (EVOO): Often considered the best olive oil, this is the highest quality rating, made from pure, cold-pressed olives without any heat or chemicals. It has a superior taste and aroma, with no more than 0.8% acidity. It's known for its fruity, peppery, and bitter flavors.
2. Virgin Olive Oil: Made from pure, cold-pressed olives like EVOO but with slightly lower quality. It has a slightly higher acidity level, up to 2%, and a good but not perfect flavor.
3. Refined Olive Oil: Produced by refining virgin olive oils that have too high an acidity level or defects in flavor and aroma. The refining process removes these flaws but also some of the oil's character.
4. Pure Olive Oil (or Olive Oil): A blend of refined and virgin olive oils. It has a more neutral flavor and higher acidity than virgin olive oil, but less than refined oil.
5. Olive Pomace Oil: The lowest grade of olive oil, made by extracting the last bits of oil from olive pomace (the solid remains after pressing). It's blended with virgin olive oil to enhance its quality and is often used for high-heat cooking.

The Production Process: How Organic and Non-Organic Olive Oils Differ

How Organic Olive Oil is Produced

Organic Cultivation Techniques

When it comes to making olive oil, going organic is kind of a big deal. Unlike conventional oils, organic oils come from olive trees grown using sustainable farming practices without the use of chemical fertilizers, pesticides, or other synthetic additives. These natural methods matter both for the oil's quality and the environment.

The process starts in the olive grove. Organic farmers use traditional methods like composting and crop rotation to nourish the soil rather than dumping on artificial chemicals. This keeps the trees, soil, and groundwater healthy.

Gentle Organic Harvesting Methods

When harvest time comes, workers gently collect the organic olives or use nets to catch the fruits shaken from branches.

Traditional Processing for Flavor and Nutrition

After a good washing, the olives are crushed into a paste using stone or stainless steel mills. Then the magic happens - slow, gentle pressing to extract the oil. The olive oil retains its amazing flavor and nutritional benefits since the oil is extracted without heat or chemicals. The highest quality organic extra virgin olive oil comes from the first pressing.

Environmental Sustainability

Besides the best-tasting oil, certified organic olive oil production means less pollution. Avoiding synthetic fertilizers and pesticides prevents chemicals from damaging local ecosystems. And recycling waste products like olive pomace reduces the carbon footprint. It's a win-win!

So by choosing organic olive oil, you get amazing quality and support environmentally responsible growing methods. That’s why organic has become so popular - it’s good for you and good for the planet. 

How Non-Organic Olive Oil is Produced

Non-organic olive oil production involves practices that can negatively impact the environment and ecology due to the use of synthetic pesticides and fertilizers. These substances alter soil health, harm non-target organisms, and cause widespread pollution.

Reliance on Synthetic Chemicals

The key difference between organic and non-organic olive oil is the use of synthetic pesticides and fertilizers. Non-organic olive cultivation may involve chemical fertilizers and pesticides to enhance growth and protect trees from pests and diseases.

Impact on Soil Health

The use of synthetic fertilizers is detrimental to soil health. High levels of nitrogen from chemical fertilizers can accelerate the decomposition of organic matter in the soil. This rapid decomposition can deplete soil organic matter, which is crucial for soil structure, water retention, and nutrient availability.

Harm to Ecosystems and Organisms

Synthetic pesticides can also harm non-target organisms that are beneficial to the environment, disrupting entire ecosystems. Strikingly, less than 0.3% of applied pesticides reach the crop, with nearly 99.7% accumulating in the environment, which can spell disaster for native plants and animals. 

Quality Differences

What Can Affect the Quality of Non-Organic Olive Oil?

• Pesticide Residues - Synthetic pesticides applied during olive growing may leave residues in any non-organic oils, affecting flavor and posing potential health risks if high levels are present.
• Fertilizer Residues - High levels of certain nutrients, particularly nitrogen, can lead to more rapid growth. While this might result in larger olives, it can also result in olives with a higher water content and less concentrated flavors.
• Heat Extraction Can Degrade Quality and Taste - Non-organic olive oil is often extracted using heat or chemical solvent extraction, which degrades olive oil quality compared to cold pressing methods. You’ll often see organic olive oils labeled as "cold pressed," “first press,” or “extra virgin,” indicating minimal processing. In contrast, non-organic olive oils are often labeled simply as "olive oil" or "pure olive oil," indicating they may have undergone more processing, which can affect their quality.
• Poor Storage Conditions Increase Oxidation Rates - Light, heat, and oxygen exposure causes olive oil to oxidize faster, reducing shelf life and quality. Steer clear of olive oil that is stored in a clear glass or plastic bottle since it will lose its taste and nutritional value faster.

What Makes Organic Olive Oil High Quality?

The rich, complex flavor notes of organic olive oil, spanning from grassy to fruity to peppery, indicate the fruit was grown in such a way that retains a high nutrient density, resulting in a more flavorful end product. Higher antioxidant levels found in organic products also enhance their oxidative stability and shelf life compared to conventionally produced olive oils.

Several key aspects of organic production come together to deliver a high-quality olive oil. 

• Natural Cultivation Makes For Robust Olives- Nourishing the trees with natural fertilizers like compost rather than synthetic chemicals promotes robust olive health and growth—the absence of pesticides, herbicides, and other chemicals results in pristine, delicious fruit.
• Harvested At The Peak Of Flavor- To preserve the integrity of the olives, they are picked at just the right time and handled gently to avoid bruising.
• Careful Milling To Preserve Flavor Integrity- The freshly harvested olives are then cold pressed, often using traditional stone wheels, without the use of heat or chemical solvents. This meticulous approach retains the olive oil's beneficial nutrients, antioxidants, aromatic compounds, and fresh flavors.
• Certified Extra Virgin Olive Oil Is the Cream of the Crop- While any olive oil may be labeled "extra virgin" if it meets the right criteria, certified organic extra virgin olive oil is truly the cream of the crop. It must comply with strict standards prohibiting the use of synthetics throughout cultivation, production, processing, and handling. These parameters guarantee an exceptionally pure oil.

The Health Benefits of Organic Olive Oil

Olive oil, particularly extra virgin olive oil, is renowned for its numerous health benefits. Opting for organic can further enhance the health benefits since it retains its natural, unaltered nutrition and has higher levels of antioxidants.  

• High In Monounsaturated Fatty Acids: Olive oil is high in monounsaturated fatty acids (MUFAs), which help to lower bad LDL cholesterol and help regulate blood sugar levels.
• Cardiovascular Health: Shown to improve cholesterol levels and reduce blood pressure, olive oil lowers your risk of heart attack, stroke, and death from heart disease.
• Cancer Risk Reduction: The oleic acid, hydroxytyrosol, and oleocanthal found in olive oil have demonstrated powerful cancer-fighting properties. Increasing your consumption of olive oil can help lower your risk of several types of cancer, including colorectal, breast, and skin cancer.
• Neuroprotective Effects: Olive oil is especially rich in polyphenols, which can support healthy memory and brain function, potentially slowing the progression of neurodegenerative diseases like Alzheimer's.
• Mood and Mental Health: Consuming olive oil as part of a healthy diet has been linked to improvements in mood and may help in the treatment of depression.
• Anti-Inflammatory Properties: The oleocanthal found in olive oil has beneficial anti-inflammatory effects, which can help improve conditions like arthritis and support healthy aging.
• Bone Health: Consuming olive oil may support bone health by increasing bone density and strength, potentially reducing the risk of osteoporosis.
• Gut Health: Polyphenols found in olive oil may foster the growth of beneficial gut bacteria, supporting a healthy gut microbiome.
• Immune System Support: Regular consumption of olive oil can enhance the immune system, promoting the growth and activation of T-cells.

The Health Risks Associated with Non-Organic Olive Oil

Conventional olive oil may contain various unhealthy compounds due to the agricultural and processing practices used in its production. Some of these compounds and their potential health implications include: 

• Fat-Soluble Synthetic Pesticides: Fat-soluble pesticides are commonly used in conventional agriculture, including olive cultivation, and can end up in olive oil. Fat-soluble pesticides tend to accumulate in the body's fatty tissues and can lead to long-term health issues. 
• Polychlorinated Biphenyls (PCBs): Although PCBs are now banned, they were once widely used and are still present in the environment. These compounds can contaminate agricultural crops, including olives, and subsequently, the olive oil produced from them.
• Polycyclic Aromatic Hydrocarbons (PAHs): PAHs can be formed during the production of olive oil, particularly when it is heated. These compounds are carcinogenic and may also affect the pulmonary, digestive, and renal systems.
• Phthalates: These chemicals are used as plasticizers in food packaging materials and can leach into olive oil, especially when stored in plastic containers. Phthalates are linked to reproductive health issues hormonal and cognitive issues. It's best to seek out olive oils stored in glass containers. 
• Mineral Oil Hydrocarbons: A study in France found traces of mineral oil-saturated hydrocarbons and mineral oil aromatic hydrocarbons in olive oil samples. These compounds accumulate in the liver and lymphoid system, causing inflammation. They can enter the olives during various stages of the harvesting and processing, including contact with diesel and lubricants from agricultural machinery, storage, or during the crushing process.

Quality and Taste Comparison

Flavor Profile of Organic Olive Oils

Organic olive oil is typically extra virgin, the purest, and best quality. The majority agree that organic olive oil generally has a cleaner and more natural taste since it is grown without any chemicals or additives. The meticulous care taken in the organic production of the olives creates a more authentic product that reflects the olives' natural essence, with a richer taste and robust flavor profile.

Non-organic olive oil can also deliver a diverse range of flavors, depending on the specific producer and their methods. However, the chief complaints about the flavor of non-organic olive oil are primarily related to defects that can occur due to improper handling, processing, or storage. Rancidity and mustiness are the most common flavor complaints when it comes to non-organic olive oil.

Rancid oil has a stale, greasy mouthfeel and a flavor that is often compared to the smell of crayons or rancid nuts. It's a sign that the fat in the olive oil has degraded. Mustiness is often caused by olive oil that hasn’t been stored properly and results in a flavor reminiscent of dusty, musty old clothes or a basement floor. However, these flavor issues aren't only limited to non-organic olive oil they can easily happen to organic oils that haven't been produced or stored properly. It's likely these flavor complaints occur more often with conventional non-organic oils since there is less regulation and oversight of how these products are produced and stored.  

Taste really comes down to personal preferences and varies from person to person. What may seem rich and flavorsome to some might not resonate the same way with others. The rigorous standards and stringent regulations governing organic olive oil production contribute to a higher perceived quality and, for many, a superior tasting experience.

Is Organic Olive Oil Worth the Price?

After reviewing the key differences between organic and non-organic olive oils, the choice ultimately comes down to your priorities.

If you value purity, flavor integrity, environmental sustainability, and minimal processing, then organic extra virgin olive oil is likely the best option. While more expensive, its production methods yield an exceptionally fresh, high-quality oil.

For those focused strictly on budget, non-organic oils offer affordability at the potential expense of factors like taste and ecological impact. With some due diligence, though, quality non-organic oils can be found.

Whichever you choose, be sure to inspect labels for indicators of quality and freshness. Proper storage and best-by dates also help preserve flavor and nutrition once you get your oil home.

This blog post was all about how to choose between organic olive oil vs non organic.

Now that you're equipped with a deeper understanding of the olive oil landscape, you can make informed choices to suit your needs. Will you opt for the potential added benefits of organic oil? Or stick with more affordable conventionally produced options? Let us know what you decide! We'd love to hear your thoughts and experiences finding your perfect olive oil match.