Monovarietal Extra Virgin Olive Oil

Do you know what is meant by single-variety extra virgin olive oil?

The single-variety extra virgin olive oil, also known as monocultivar, aims to enhance the Italian olive heritage and the unique characteristics of local varieties through single-varietal oils. These oils are incomparable and their appreciation often depends on the consumer’s taste and their ability to pair them with this or that dish. Each variety, from north to south of Italy, has its peculiarities (in aromas, flavors, acidity composition, and phenolic content), which are quite positive in some aspects and less so in others, but all are valid in their specific cultivation environment, where they should be promoted and valued.
The single-variety extra virgin olive oil serves as a starting point for the chemical and sensory characterization of the product; once their potentials are understood, they can be appreciated in purity, relying on their peculiarities, or in declared blends, with proposals for “multivarietal,” to define different types of oil, as well as some of the various DOP/IGP, that meet the needs of a dynamic, ever-evolving market.

A collaboration between the Marche Agro-food Sector Services Agency, the Research Center for Olive Growing and Oil Industry of CRA – Spoleto branch, and the CNR Institute of Biometeorology, has promoted the National Exhibition of Single Varietal Oils.

These entities have published a database of single-varietal oil profiles. Currently, the database of Italian single-varietal oils consists of over 1300 oils evaluated during the “National Exhibition of Italian Single Varietal Oils” from 2006 to 2010. The Exhibition is organized annually by the Marche Agro-food Sector Services Agency, the Research Center for Olive Growing and Oil Industry – Spoleto branch of the Council for Agricultural Research, and “Il Sole 24 Ore Business Media.” Info retrieved from www.olimonovarietali.it

Examples of sensory profiles of single-varietal oil are published in the database:

• • Cellina di Nardò: Oils characterized by a medium level of fruitiness, bitterness, and spiciness with a distinct sensation of wild berries.
  • Leccino: Oils characterized by a medium level of fruitiness, a medium-light level of bitterness and spiciness, with a predominant aroma of fresh almond and light sensations of grass and artichoke;
  • Ogliarola Salentina: Oils characterized by a medium level of fruitiness, bitterness, and spiciness with a distinct sensation of wild berries.
  • Coratina: Oils characterized by a medium level of fruitiness, bitterness, and spiciness, with a predominant aroma of fresh almond and light sensations of grass and artichoke.