Single-Variety Extra Virgin Olive Oils are those produced using only one specific variety of olive.
Why was it not common to find single-variety Extra Virgin Olive Oils in the past?
Most of the olive oil produced in Spain is made by cooperatives. Cooperatives are groups of farmers from the same town or local area who join together to operate a mill where they can process their olives and then sell the resulting oil under the cooperative's brand.
In many cases, olive farmers grow different varieties of olive trees. For many years, and even today, farmers would take the olives harvested during the day to the mill, where their olives would be mixed and milled together with those harvested by other farmers. The result is an olive oil made from several different varieties.
In recent years, with the construction of mills on private farms, where olives can be controlled and separated by variety, single-variety Extra Virgin Olive Oils have become increasingly common, and consumers are learning to identify the characteristics of each variety. As a result, many cooperatives have also changed their procedures, organising the farmers' deliveries so that different varieties can be identified, milled separately and used to produce single-variety olive oils.
What is an olive oil blend?
Another growing trend is the creation of blends of single-variety olive oils. These are carefully controlled mixtures of different oils in specific proportions, created to obtain new aromas and flavours and to enhance particular characteristics. For example, an oil with a particular flavour profile may be blended with another variety that has a higher concentration of antioxidants.
Which olive oil variety offers the highest quality?
In reality, the variety itself does not determine the quality of olive oil. Single-variety olive oils can be Extra Virgin or lower-quality olive oils, depending on factors such as the quality of the olives and how they are harvested, handled and processed at the mill.
Another matter is taste. It is possible to produce Extra Virgin Olive Oils (EVOO) from many different varieties, each with its own sensory characteristics. Some consumers prefer oils with a certain level of bitterness, which can be characteristic of some varieties or blends, while others do not enjoy bitter flavours at all. Fruity notes also vary between varieties and can be particularly appreciated in Extra Virgin Olive Oils. Depending on the variety, you may find notes reminiscent of tomato, almond, artichoke, banana and many other aromas and flavours.