## 1 Introduction  
The International Olive Council (IOC) defines extra virgin olive oil as oil obtained from the fruit of the olive tree (_Olea europaea_ L.) solely by mechanical or other physical means, under conditions that do not lead to alterations in the oil's natural composition. The oil must be produced at appropriate thermal conditions that prevent chemical changes and should undergo no treatments other than washing, decantation, centrifugation, and filtration [1]. The olive cultivar, climatic conditions of the region of origin, cultivation and harvesting methods, extraction technique, and transportation influence olive oil's quality and chemical composition. Among all types of olive oil, cold-pressed extra virgin olive oil is considered the highest quality [2]. Its composition consists of 98-99% triacylglycerlycerols, while the remaining 1-2% comprises minor components, including unsaponifiable matter and non-lipid compounds such as phenolics, pigments, and carotenoids, as well as lipid-derived substances like phospholipids and waxes. Olive oil is also rich in over 230 distinct chemical compounds, including aliphatic compounds, triterpene alcohols, sterols, hydrocarbons, tocopherols, phenolic compounds, and volatile aromatic substances, which are responsible for the oil's distinctive aroma, flavor, and nutritional benefits [3]. Over the past three decades, the production of organic olive oil in Mediterranean countries has increased significantly, driven by growing consumer interest. The main factor contributing to the rising demand is the belief that organic products offer superior nutritional and health benefits. Moreover, environmental considerations have also played a role; research indicates that biodiversity on organic farms is approximately 30% higher than conventional farms. This is attributed to the absence of synthetic pesticides and mineral fertilizers in organic agriculture, which promotes soil conservation and the maintenance of organic matter through environmentally friendly ground-cover management practices such as moving and livestock grazing [4]. Conversely, conventional olive farming, which involves synthetic fertilizers, insecticides, and pesticides, may adversely affect the environment, the quality of the final product, and consumer health. Herbicides are commonly used to manage weeds, and there is a risk that residues may migrate into the oil, potentially compromising its quality. Studies by [PERSON] et al. in 2018 [5] demonstrated that conventional agriculture disrupts the natural pest resistance of olive trees, increasing their dependency on insecticides, most notably dimethoate. In general, chemical plant protection agents can pollute water and soil, reducing biodiversity. Before harvest, intensive conventional practices often involve the complete removal of ground vegetation to facilitate fruit collection, which can lead to soil erosion. Additionally, pesticide exposure has been shown to pose health risks to farmers during application [5]. The prices of organic products are much higher than the prices of conventional products, but the increase in their consumption is still significant. Prices for organic olive oil are 2-fold higher than those for conventionally produced oils, and can be related to the potentially lower yields in organic farming, the use of more expensive agricultural materials, e.g., compost, manure, and legume seeds, the requirement for the maintenance of stringent quality standards, or the organic certification and auditing processes, all of which cost [4]. [PERSON] et al., in 2008 [6], in a three-year study of organic and conventional olive oil cultivation, tried to describe the differences in the quality of extra virgin olive oils.