Extra-virgin oil’s nutritional qualities make it a key component in a good diet, and a way of improving all-round health. It contains fatty acids similar to those found in the human body, and a wide range of vitamins. It defends the body against skin lesions, intestinal disturbances and cell-ageing processes, as well as helping to improve the well-being of the body and the quality of life. Protecting the body against the damage caused by chemical residues has become a priority for all. Organic olive oil fits the bill: no residues and not even the suspicion of being polluted, because it follows a precise set of rules.

Organic olive oil can only be produced with olives from organic agriculture. But to be sold with the label “organic” it has to prove to be fit for human consumption; in other words it must be either extra-virgin (acidity of less than 1%) or virgin (acidity of less than 2%), and have no defects or unpleasant after-taste. That is why there are strict controls over all of the processes of harvesting and storing olives, of pressing for oil, and of conserving and bottling the oil itself.
All of these steps must follow the guidelines for oil-presses, and the manufacturing processes must be kept rigorously separate from those where non-organic olives are involved. The organic farmer has no interest in obtaining limpid transparent virgin oil.

To give your brand name the exclusive “Produce of organic agriculture” label, you must show that all of the operators involved in the production process (from olive growers and oil-pressers to bottlers and traders) have been certified by a State-recognised organisation; apply to the body concerned by filling out a form known as the “notifica” (or notification) and send it to the regional government or to your chosen organisation. All processes carried out by your company, as well as all goods and raw materials transactions, have to be recorded in registers that can be inspected by anyone. Not until consumers can see all of the sheer effort that has gone into making the oil will they recognise the true value of the product.
This rigorous series of inspections serves not only to cut out fraud and unfair competition, but also to establish a relationship based on mutual trust between the producer and the consumer.

EC Reg. 2092/91 sets out a three-year conversion period for tree crops starting when the notification of organic production is filled out and sent to the certifying organisation. Technically, this period could be reduced if the farmer can show objective data and documentation on the agricultural ecosystem, and his products may be labelled “converting to organic agriculture”.
The producer must follow a series of training courses, which transform the move to organic olive production into one of professional growth, with the farmer entering a system which provides guarantees of information and quality for the consumer.

(The texts on this page are taken from a C.I.Bi publication 'The seven golden rules for producing olive oil organically', published in conjunction with the European Union's Agricultural Guidance and Guarantee Fund (EAGGF) – the Apulian Multifund Operative Program (POP), and the Apulian regional government's Agriculture, Fisheries and Forests administration.)