{"id":924,"date":"2026-08-17T02:00:00","date_gmt":"2026-08-17T00:00:00","guid":{"rendered":"https:\/\/huilebenso.com\/?p=924"},"modified":"2026-08-17T02:08:19","modified_gmt":"2026-08-17T00:08:19","slug":"huile-dolive-biologique-ou-conventionnelle-quelles-differences","status":"publish","type":"post","link":"https:\/\/huilebenso.com\/en\/2026\/08\/17\/huile-dolive-biologique-ou-conventionnelle-quelles-differences\/","title":{"rendered":"Organic or conventional olive oil: what are the differences?"},"content":{"rendered":"
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Olive oil holds an essential place in Mediterranean cuisine. But behind two bottles that look similar can lie very different cultivation and production methods. Choosing an organic olive oil<\/a><\/strong> rather than a conventional oil is above all a choice about how the olives are grown and how the olive grove is managed.<\/p>\n\n\n\n

At Benso, we have chosen to offer exclusively products from organic farming, and in many cases from biodynamic farming. This commitment naturally applies to our olive oils, but also to our balsamic vinegar<\/a>, as well as our pestos, tapenades, sauces and creams<\/a>.<\/p>\n\n\n\n

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What is organic olive oil?<\/h2>\n\n\n\n

Organic olive oil is made from olives grown on a farm certified according to organic farming standards. This certification notably regulates the use of plant protection products and fertilisers: synthetic chemical pesticides and fertilisers are prohibited in favour of practices and substances permitted under organic standards.<\/p>\n\n\n\n

The aim is to work more closely with the natural balance of the olive grove: soil care and fertility, biodiversity, disease prevention and responsible resource management. Certification also involves inspections and traceability throughout the production chain.<\/p>\n\n\n\n

What about conventional olive oil?<\/h2>\n\n\n\n

In a conventional olive grove, the producer has access to a wider range of plant protection products and synthetic fertilisers authorised by regulations. These may be used in particular to control certain pests, diseases or weeds and to support fertilisation.<\/p>\n\n\n\n

This does not mean that conventional olive oil is necessarily of poor quality. The quality of an oil also depends on many other factors: olive variety, terroir, ripeness at the time of harvest, speed of transport to the mill, extraction conditions and storage. Organic olive oil is therefore distinguished first and foremost by its certified production method<\/strong>, rather than by any automatic guarantee of superior taste.<\/p>\n\n\n\n

Does organic farming change the taste of olive oil?<\/h2>\n\n\n\n

The organic label alone does not define an aromatic profile. Two organic oils can be very different: one mild and fruity, the other intense, vegetal, bitter or slightly peppery. These nuances come in particular from the olive varieties, climate, soil, harvest date and the producer\u2019s expertise.<\/p>\n\n\n\n

It is precisely this diversity that makes tasting so interesting. A quality oil can be used simply on a salad, vegetables, pasta or bread to fully appreciate its aromas. Our 75 cl bottled olive oil<\/a><\/strong> is equally suited to everyday cooking and as a finishing oil.<\/p>\n\n\n\n

What about biodynamic farming?<\/h2>\n\n\n\n

Biodynamic farming goes further in its approach to agriculture. It considers the farm as an ecosystem in which soil, plants, animals and human activity are closely interconnected. It builds on the principles of organic farming, while also incorporating specific preparations and practices designed to strengthen the vitality and self-sufficiency of the soil. Among the intended benefits are improved natural fertility, greater biodiversity and more resilient olive groves. Several producers selected by Benso follow this particularly demanding approach.<\/p>\n\n\n\n

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How do you choose a good organic olive oil?<\/h2>\n\n\n\n

The organic logo is a useful first indicator, but it does not tell the whole story. When choosing an oil, it is also worth looking at its origin, the producer, the olive varieties used and information about the harvest and extraction. For extra virgin olive oil, extraction carried out quickly after harvesting and proper storage away from heat, air and light help preserve its aromatic qualities.<\/p>\n\n\n\n

Packaging also matters. Alongside the traditional bottle, our 25 cl olive oil spray<\/a><\/strong> , for example, makes it easy to distribute a small amount of oil over vegetables, a salad or a dish before serving.<\/p>\n\n\n\n

The same philosophy across our entire gourmet range<\/h2>\n\n\n\n

An excellent olive oil truly comes into its own when paired with ingredients of the same high standard. It can be combined with a balsamic vinegar of Modena<\/a><\/strong>, used as a finishing touch on a Pesto Genovese<\/a><\/strong> or served alongside a black olive paste<\/a><\/strong>.<\/p>\n\n\n\n

This consistency is what guides Benso\u2019s selection: offering premium organic products in which the quality of the raw ingredients, the producer\u2019s expertise and the pleasure of tasting take centre stage. Choosing an organic olive oil therefore means choosing a more closely regulated cultivation method, while also discovering the work of producers who seek to express their terroir with precision.<\/p>\n\n\n\n

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Olive oil holds an essential place in Mediterranean cuisine. But behind two bottles that look similar can lie very different cultivation and production methods. Choosing an organic olive oil rather than a conventional oil is above all a choice about how the olives are grown and how the olive grove<\/p>","protected":false},"author":1,"featured_media":922,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[46,23],"tags":[],"class_list":["post-924","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-articles","category-tout"],"blocksy_meta":{"styles_descriptor":{"styles":{"desktop":"","tablet":"","mobile":""},"google_fonts":[],"version":7}},"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/huilebenso.com\/wp-content\/uploads\/2026\/08\/Organic-or-conventional-olive-oil.png","_links":{"self":[{"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/posts\/924","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/comments?post=924"}],"version-history":[{"count":4,"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/posts\/924\/revisions"}],"predecessor-version":[{"id":928,"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/posts\/924\/revisions\/928"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/media\/922"}],"wp:attachment":[{"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/media?parent=924"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/categories?post=924"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/huilebenso.com\/en\/wp-json\/wp\/v2\/tags?post=924"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}