{"id":23151,"date":"2025-11-06T11:18:19","date_gmt":"2025-11-06T10:18:19","guid":{"rendered":"https:\/\/almazarasdelasubbetica.com\/diferencias-aceite-de-oliva-virgen-extra-ecologico-convencional\/"},"modified":"2025-11-06T11:49:21","modified_gmt":"2025-11-06T10:49:21","slug":"differences-between-organic-conventional-extra-virgin-olive-oil","status":"publish","type":"post","link":"https:\/\/almazarasdelasubbetica.com\/en\/differences-between-organic-conventional-extra-virgin-olive-oil\/","title":{"rendered":"What are the differences between organic and conventional extra virgin olive oil?"},"content":{"rendered":"

What are the differences between organic and conventional extra virgin olive oil?<\/strong><\/h1>\n

\"Differences<\/p>\n

Rinc\u00f3n de la Subb\u00e9tica and Almaoliva Bio are our two organic EVOOs, and we are proud that their production process respects the environment while providing a balanced and natural flavour<\/em><\/h2>\n

The demand for organic extra virgin olive oil among consumers is increasing. But how does organic EVOO differ from conventional? It doesn\u2019t differ in its chemical, nutritional or organoleptic properties, but rather in the type of cultivation, the conditions surrounding the <\/span>production process of the EVOO<\/b>, as well as in the requirements to obtain <\/span>organic certification<\/b> as such.<\/span><\/p>\n

In the case of organic extra virgin olive oil, production techniques must be used that avoid or at least significantly reduce environmental pollution. Likewise, only natural fertilisers and soil conditioners may be used, such as compost, manure or plant cover. To control pests, biological or mechanical methods are used, such as beneficial fauna, pruning or traps. <\/span><\/p>\n

The entire process of obtaining organic oil (harvesting, milling, storage and packaging) must be carried out completely separately from that of conventional EVOO. <\/span><\/p>\n

In addition, organic products must be certified by an authorised body, and every packaged organic food produced in the European Union must carry the official logo and the seal of the certifying organisation. <\/span><\/p>\n

The <\/span>European Union rules on the production and labelling of organic products<\/span><\/a> are very clear. They prioritise respect for natural cycles, the maintenance and even improvement of soil, water, air and plant health quality. It is essential to preserve the elements of the natural landscape and to make responsible use of energy and natural resources. This involves choosing olive varieties that are especially suitable for cultivation in the region, resistant to pests and diseases, and always in accordance with the specific methods of organic production. <\/span><\/p>\n

It is also essential to ensure organic production at every stage of EVOO production. <\/span><\/p>\n

Respect for the environment and authentic flavour<\/b><\/h2>\n

At <\/span>Almazaras de la Subb\u00e9tica<\/b> we have two true organic gems. <\/span>Rinc\u00f3n<\/b><\/a> de la Subb\u00e9tica<\/a>, <\/b>made from Hojiblanca olives, is the most <\/span>awarded EVOO in the history of Spain. For its part, <\/span>Almaoliva Bio<\/b><\/a> is distinguished by the <\/span>harmony of the different nuances that make it up. It is a <\/span>coupage<\/span><\/i> of Hojiblanca, Picual and Picuda varieties. Both are organic, and their production process respects the environment, resulting in a natural, pure and balanced flavour.<\/span><\/p>\n

Furthermore, Almazaras de la Subb\u00e9tica holds several certifications that guarantee the authenticity and quality of its organic products. Consumers are increasingly looking for <\/span>not only authentic EVOOs but also sustainable ones, backed by certification that assures their organic and quality choice. <\/span><\/p>\n

Among the <\/span>certifications<\/span><\/a> that endorse and support the work carried out at Almazaras de la Subb\u00e9tica is that of the <\/span>Andalusian Committee for Organic Agriculture<\/span><\/a> (CAAE), the body dedicated to organic and sustainable certification. CAAE is accredited by the National Accreditation Entity (ENAC) and by the Ministry of Agriculture, Fisheries and Food.<\/span><\/p>\n

What does it mean when an EVOO has the CAAE seal? Products certified in this way assure consumers that they have been produced following organic and sustainable practices.<\/span><\/p>\n

It can also boast the <\/span>BIOSUISSE<\/b><\/a> certification, issued by a prestigious private organisation made up of organic farmers in Switzerland. This distinction guarantees that farming is carried out free from both synthetic chemical products and genetically modified organisms, while promoting practices aimed at encouraging biodiversity and environmental sustainability.<\/span><\/p>\n

Do you need more reasons to try our organic EVOOs? Visit our <\/span>shop<\/span><\/a> and get ready to enjoy some of the finest oils in the world.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

What are the differences between organic and conventional extra virgin olive oil? Rinc\u00f3n de la Subb\u00e9tica and Almaoliva Bio are our two organic EVOOs, and we are proud that their production process respects the environment while providing a balanced and natural flavour The demand for organic extra virgin olive oil among consumers is increasing. But […]<\/p>\n","protected":false},"author":1,"featured_media":23144,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[216,310,329,331],"tags":[],"class_list":["post-23151","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-aceite-de-oliva-en","category-agricultura-en","category-almaoliva-bio-en","category-rincon-de-la-subbetica-en"],"acf":[],"yoast_head":"\nDifferences between Organic and Conventional EVOO | Almazaras de la Subb\u00e9tica | Tienda Online de AOVE Premiado<\/title>\n<meta name=\"description\" content=\"Discover the differences between organic extra virgin olive oil and conventional olive oil: from cultivation to certification.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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