Monovarietal olive oil... what is it ?

As we mentioned in a previous article, there are three main types of olive oils:

1. Monovarietal Olive Oils: "The Top of the Top!"
2. Olive Blends, often AOC and IGP oils: "The Medium Top!"
3. Olive Oil Mixes: "Definitely Not Top!"

Today, we're talking about monovarietal olive oil. But what exactly does that mean?

Made from a single variety of olive, monovarietal olive oil stands far apart from the standardized taste you often find in blends or mixed olive oils. Character, distinctiveness, elegance, and subtlety on the palate...

There are more than 1,200 olive varieties on the "Olive Planet," around 400 of which can be used to make olive oil. There’s something for every taste ! But beware, for an olive oil to be of high quality, other factors must be considered:

• Climate Conditions: Year after year, sunshine, heat, and rainfall can alter the taste of the olives (this is especially true when working with monovarietal oils, where the vintage of the oil plays a role).
• Time Between Harvest and Pressing: The farther the mill is from the harvest site, the more the olives deteriorate, leading to premature oxidation of the fruit and its oil.
• Olive Maturity: The same variety will have a completely different taste depending on whether it is picked early (green) or late (black).

Like wine, it’s all a matter of taste and palate. So, it’s important to taste and train your little taste buds to discover which olive varieties and maturities you like best. Our goal, our ambition: to make olive oil an exceptional ingredient, not just a condiment!

[Photo Credit: Anne-Emanuelle Thion]