Why Sustainable Olive Oil Matters: The Environmental Case for Traditional Olive Farming

As the numbers of environmentally conscious consumers grow, so does the demand for ethical, sustainable food products. Extra virgin olive oil - especially when produced using regenerative, traditional farming practices - is one of the most environmentally responsible choices available.

Olive Groves vs. Annual Seed Crops

Olive trees are a permanent crop, unlike annual seed crops like rapeseed or sunflower, which require heavy use of water, fertilisers, and pesticides every year. Well-managed olive groves store carbon, support biodiversity, and require fewer resources over time.

For example, Opus oléa extra virgin olive oil is produced in a way that actually absorbs more CO₂ than it emits - up to 10 kilograms of CO₂ per litre. However, not all olive oil is created equal. The environmental impact of olive oil varies depending on farming and production methods.

What Makes Olive Oil Environmentally Friendly?

Sustainable Olive Farming Practices

The first major factor in carbon-neutral olive oil is how the olives are grown:

• Low-Density Traditional Groves: Trees planted 6–8 meters apart allow for natural sunlight, airflow, and water absorption from rainfall. These groves require minimal chemical input and promote natural pollination and soil regeneration.

• Location & Terroir: Sustainable groves are typically found away from pollution sources, at ideal altitudes, with nutrient-rich, well-drained soils that support biodiversity.

In contrast, high-density or super-high-density olive plantations:

• Use more water and synthetic fertilisers
• Are prone to disease, requiring more chemical pesticides
• Depend on diesel-powered heavy harvesting machines that damage the soil, root structures, trees, as well as bruise olives (introducing oxidation) and kill nesting birds and other animals. The diesel fumes leave fossil fuel deposits on trees and fruit.
  

• Often eliminate herbaceous ground cover, increasing erosion and reducing biodiversity.

Harvesting Methods and Soil Health

In high-quality groves, only olives picked directly from the tree are used. Ground-picked olives yield lower-quality oil and require herbicides like glyphosate to clear the soil - harmful to both the environment and health.

Traditional groves maintain natural ground cover, which:

• Prevents erosion
• Improves water retention
• Provides habitat for beneficial insects, pollinators and birds
  

Pruning and harvest in these groves is done manually or with electric tools, avoiding fossil fuel deposits on the trees, olives and the ground and protecting the tree structure.

Regenerative Farming Practices

Truly sustainable olive farms:

• Use compost and natural fertilisers such as animal manure 
• Minimise fossil fuel use
• Protect biodiversity
• Avoid plastic and use biodegradable materials
• Recycle pruning by-products
• Focus on long-term environmental balance

These practices not only improve the ecosystem but also enhance the flavour, aroma, and nutritional quality of the oil.

Environmentally Friendly Olive Oil Production

The second factor in responsible olive oil is how the oil is produced:

• Extra virgin olive oil is made via cold mechanical extraction, without chemicals or heat over 25°C. This protects both oil quality and the environment.

• Lower-grade oils are extracted using solvents and heat, then chemically refined to mask poor taste or condition - processes that consume more energy and cause more pollution.

State-of-the-art European mills, like the one used for Opus oléa, ensure:

• Minimal oxidation
• Highest hygiene standards

• Precise temperature control
  

Sustainable producers like us use cutting-edge methods that preserve the oil’s natural goodness while reducing waste and emissions.

Smarter Packaging Choices

Packaging matters. Supermarket oils sold in plastic PET bottles, plastic pouches or metal cans are harmful to both the product and the environment, not to mention there are numerous studies documenting that the vast majority of these never gets fully recycled and takes hundreds of years to decompose. We use recyclable UV-protective glass, which as a material is inert, to preserve oil quality and reduce environmental harm.

At Opus Oléa, we continuously improve our packaging:

• Minimising material use
• Maximising transport efficiency
• Prioritising recyclability and reduced footprint
  

Sustainability Equals Quality

When it comes to olive oil, environmental integrity and premium quality go hand in hand. Sustainable, traditional farming doesn’t just protect the planet - it produces nutrient-rich, flavourful oil that meets the highest consumer standards.

Choosing olive oil from regenerative groves means supporting:

• Carbon sequestration
• Biodiversity
• Responsible land stewardship
  

Support better farming and better practices. Choose better oil.