All organic olive oils are not created equal.Olive oil taste,and health benefits can be influenced by the fertilizers,pesticides,water quality,climatic conditions, soil quality,harvest process,olive fly larva, and fruit variety.
Olive oil is a fruit juice that can be pressed directly into the bottle, and therefore quality and taste can be influenced by chemicals in its short life on the tree.
In the United States, organic production is a system that is managed in accordance with the Organic Foods Production Act (OFPA) of 1990.
For most of farm history, agriculture can be described as organic; only
during the last 100 years or so was a large supply of new synthetic
chemicals introduced to the food supply. This more recent style of
production is referred to as "conventional."
Under organic production, the use of conventional non-organic pesticide (including insecticides, fungicides, and herbicides) is prohibited.
However, contrary to popular belief, certain sprays and other materials that meet organic standards are allowed in the production of organic food.So it is best to "know your farmer and know your food" if possible.This is easier to do if you attend farmers markets.However, for supermarket consumers, food production is not easily observable, and product labeling, like "certified organic", is relied on.
Using organic olive oil can help improve the impact on the environment.an organic farm will not release pesticides harming the air,water and soil.Pesticides can be harmful to workers on the farm,children can consume pesticides thru their diet.I am realistic and know that it is not possible to feed the world population organically but, the point is if you have a choice and can afford it organic products benefit the consumer,worker and environment.The side effect is an increase in farm production cost, some studies have suggested 10 to 40% increase.I know in my own experience that the labor for weed control has significantly increased.
The National Organic Program (NOP) is the federal regulatory framework governing organic food, http://www.ams.usda.gov/AMSv1.0/NOP. It was made law in October 2002,It covers in detail all aspects of food production, processing, delivery and retail sale. Under the NOP, farmers and food processors who wish to use the word "organic" in reference to their businesses and products, must be certified organic. Producers with annual sales not exceeding $5,000 US are exempted and do not require certification (however, they must still follow NOP standards, including keeping records and submitting to a production audit if requested, and cannot be the term certified organic). A USDA Organic seal identifies products with at least 95% organic ingredients.