## 4 Conclusions  
The analyzed extra virgin olive oils from conventional and organic farming met the requirements of the Delegated Regulation of the European Union 2022/2104 of 29 July 2022 regarding quality parameters. Still, no significant differences were observed between the organic and conventional cultivation methods. Only based on laboratory tests on the reduction of iron ions (FRAP method), it was shown that the olive cultivation method may affect the antioxidant activity of finished extra virgin olive oils, indicating that olives obtained from conventional farming (three out of four) have slightly higher antioxidant activity than those obtained from organic farming. Moreover, campesterol content was higher in conventional olive oils than in organic products. Considering the results of all the conducted tests on the qualitative antioxidant capacity of olive oils from organic and conventional farming, it is not easy to conclude which cultivation method improves the quality of extra virgin olive oil.  
Conceptualization, D.D.; methodology, D.D. and P.P.; software, D.D. and P.P.; validation, D.D. and P.P.; formal analysis, K.M.; investigation, K.M., P.P. and D.D.; resources, D.D.; data curation, D.D. and B.D.; writing--original draft preparation, D.D.; writing--review and editing, D.D.; visualization, K.M. and D.D.; supervision, D.D.; project administration, B.D. All authors have read and agreed to the published version of the manuscript.  
This research received no external funding.  
Not applicable.  
The data presented in this study are available on request from the corresponding author. The data are not publicly available due to privacy concerns.  
The authors declare no conflicts of interest.  
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Farming Type** & **No.** & **Oleuppein** & **Hydroxytyrosol** & **Tyrosol** & **Total** \\ \hline \multirow{6}{*}{Organic} & 1 & 59.01 b  \(\pm\) 14.17 & 46.83 a \(\pm\) 2.06 & 71.76 a \(\pm\) 12.60 & 177.60 ab \(\pm\) 19.67 \\ \cline{2-6}  & 2 & 62.63 ab \(\pm\) 14.17 & 59.35 a \(\pm\) 22.38 & 59.73 a \(\pm\) 25.69 & 181.71 ab \(\pm\) 33.90 \\ \cline{2-6}  & 3 & 90.77 ab \(\pm\) 6.18 & 42.99 a \(\pm\) 9.53 & 44.97 a \(\pm\) 8.19 & 178.73 ab \(\pm\) 23.77 \\ \cline{2-6}  & 4 & 78.47 ab \(\pm\) 13.96 & 57.78 a \(\pm\) 4.88 & 73.43 a \(\pm\) 0.57 & 209.68 ab \(\pm\) 19.40 \\ \cline{2-6}  & 5 & 58.89 b \(\pm\) 12.03 & 51.87 a \(\pm\) 13.79 & 55.56 a \(\pm\) 14.99 & 166.31 ab \(\pm\) 39.45 \\ \hline \multirow{6}{*}{Conventional} & 6 & 88.13 ab \(\pm\) 17.79 & 56.23 a \(\pm\) 7.85 & 82.45 a \(\pm\) 9.71 & 226.82 a \(\pm\) 2.50 \\ \cline{2-6}  & 7 & 78.97 ab \(\pm\) 6.72 & 3.56 ab \(\pm\) 1.09 & 50.75 a \(\pm\) 18.80 & 133.20 b \(\pm\) 17.24 \\ \cline{1-1} \cline{2-6}  & 8 & 75.92 ab \(\pm\) 6.16 & 36.04 ab \(\pm\) 2.96 & 67.39 a \(\pm\) 7.87 & 179.35 ab \(\pm\) 11.07 \\ \cline{1-1} \cline{2-6}  & 9 & 100.05 a \(\pm\) 12.58. & 40.84 a \(\pm\) 16.46 & 51.24 a \(\pm\) 7.46 & 192.14 ab \(\pm\) 32.57 \\ \hline \hline \end{tabular} Data are the means of three independent experiments \(\pm\) standard deviations (n = 3). a-b values in the same column with different lowercase letters indicate a significant difference at the 0.05 significance level (Tukey HSD).  
\end{table}
Table 4: Selected phenolic acid content [mg/kg] from organic and conventionally farmed olive oils.