What is the difference between conventional and organic olive oil? Here, Anna Cane, Corporate Quality Coordinator at Bertolli, explains the strictly regulated practices—and the philosophy—behind the creation of organic oil which is, as she describes it, the “closest to nature.”

Q: Can you describe your role at Bertolli®? What do you like most about what you do?

A: : I’m responsible for empowering our global quality team. Our goal is to always meet—or exceed—our consumers’ expectations. And one of the most interesting parts of what I do is to define the quality of our olive oils. Behind the finished product, which is a blend, there are so many amazing things to discover. Olive oil is truly like a perfume. It has so many different aromas, so many different compounds. We always say that olive oil has its own life—first it is young, then it matures. And if we don’t take good care of it during its life cycle, it becomes old. In order to preserve it properly, olive oil requires special care.

Q: Why do you think organic products are so appealing to the modern consumer?

A: In my opinion, people are a little bit tired of things that are not close to nature. More and more people are looking for simple things. In the end, all of our olive oils are really, really good. The difference with our organic olive oil is that it is nurtured with extra care. We consider the environment, the sustainability of the farming practices and the balance of nature in order to get fruit with the right quality. In my opinion, buying organic products is a way of expressing a respect for nature.

Q: What makes organic olive oil different from conventional olive oil?

A: By law, we have to guarantee that the olive oil is completely free of pesticides, chemicals, synthetic fertilizers and artificial compounds. An organic farm is not allowed to use chemicals or synthetic products. This is a guarantee of the purity of the product and, ultimately, a respect for nature. In the end, an organic olive oil is the closest to nature of all the olive oils because of the way the olive trees are treated in the orchards.