Is organic olive oil still sustainable?

Technically, yes, if it is certified, since it complies with the requirements established by current regulations on organic production.

However, certain aspects of the production process of certified organic extra virgin olive oil raise concerns about its true sustainability among an increasing number of consumers. The main issues are the distance to the consumer and the use of plastic packaging.

An organic olive oil produced hundreds or thousands of kilometers away from where it is consumed carries a high carbon footprint, unlike locally produced oils. Still, local consumption is not always possible (France, for example, consumes 150,000 tons annually but produces only 5,000).

Moreover, in many neighboring countries, there is growing concern about the environmental and health impacts of plastic food packaging. This is why, in the coming years, plastic will likely be replaced by more inert and easily recyclable materials, such as glass.