Black currant is one of the most frequently consumed fruit, eaten raw as well as after processing. Fruits are rich in vitamin C, anthocyanins and phenolic compounds. Having antioxidant properties, all of these compounds are very important for human health. There are some scientific data demonstrating that organic fruits and vegetables contain more compounds with antioxidant properties in comparison to conventional produce, but these studies are not sufficient. However in case of black currant no studies have been conducted yet. Therefore it was advisable to compare bioactive compound content in black currant from organic and conventional cultivation. Three black currant cultivars were chosen to the study: Ojebyn, Ben Lomond and Titania. All fruits came from certified organic farm and corresponding conventional farm. The following parameters were determined in fruits: dry matter, biologically active compounds, like flavonols, polyphenols, vitamin C and anthocyanins, as well as antioxidant activity. The obtained results showed that organic black currant had considerably higher levels of compounds with antioxidant properties and higher antioxidant potential compared to fruits produced using conventional methods. Therefore black currant could be recommended as valuable enrichment of healthy diet.