The Distinctiveness of Wholesale Organic Oils in Food Service: Conventional vs Organic

Are wholesale organic oils significantly different from their non-organic counterparts? For example, how do Organic Extra Virgin Olive Oil and standard Extra Virgin Olive Oil compare? Are Organic Canola Oil and Standard Canola Oil genuinely distinct?

The difference between organic and non-organic oils primarily hinges on the type of oil and the fruit or seed employed in its production, necessitating a deeper investigation.

Organic Vs. Regular Extra Virgin Olive Oil: A Perspective from the Food Service Sector

Regular (non-organic) Extra Virgin Olive Oil is similar to Organic Extra Virgin Olive Oil. The production method is virtually identical, producing nearly identical-tasting oil.

However, for olive oil to be classified as organic in the food service industry, the olives must be confirmed by an accredited organic certifying agency to be cultivated without chemical fertilizers, pesticides, or other artificial agents. Essentially, organic olives must be grown without chemicals or pesticides.

While olive trees are robust, they are susceptible to diseases and pests. As a result, some producers use minimal or no pesticides, while others utilize them to combat challenges like olive flies that can damage the fruit.

In conclusion, Organic Extra Virgin Olive Oil and its regular counterpart yield a similar end product. Still, the organic version ensures minimal chemical intervention during cultivation and often benefits from conscious product handling during the processing. And we all know the effects of over-processing and intervention in food at a mass scale matter, so there are good reasons to choose an organic product for philosophical and nutritional purity reasons.