The organic olive oil is extracted and processed exactly like any other olive oil. The difference is that the olives come from crops where no chemical products have been used, in the form of fertilizers or pesticides.
These olives are then organic, and their production has been certified by an accrediting agency.
Thus, an organic or ecological EVOO respects the environment 100% and its surroundings, from the beginning to the end of the process.
Similarly, the Extra Virgin factor only depends on the degree of decomposition of its fatty acids, which for an EVOO should not exceed 0.8 degrees, but is independent of whether the olive is organic or not.
Although it is not clearly documented, organic olive oil is considered a healthier option because it does not contain any type of chemical residue.
Regarding taste, it cannot be stated that it is better than conventional oil, as the organoleptic attributes depend on many other factors.
We should expect that an organic or ecological olive oil has a price about 25% higher than conventional olive oil. The reasons are simple, since not using fertilizers or pesticides reduces its productivity, the producer must compensate for it with a higher price.
On the other hand, the market also perceives it as a higher value product as a whole and is willing to pay more for it.
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