What is a monocultivar?

A monocultivar (or monovarietal) olive oil is made from a single variety of olive, harvested and processed separately.

This allows the EVOO to express, in a clear and distinctive way:

• the character of the cultivar (sweeter, spicier, more bitter),

• its typical aromatic notes (fresh grass, artichoke, tomato, almond),

• and the influence of the local territory and climate.

These are oils with a well-defined sensory profile, ideal for those who love to explore the biodiversity of Italian olive growing.

🌿 Explore our Carta degli Oli, where you can discover olive varieties by region, compare flavor profiles, and find the one that best suits your taste.

What is a blend?

The term blend refers to an EVOO made by combining multiple olive varieties.

The goal is to create a harmonious oil, capable of blending the qualities of different cultivars into a balanced profile.

Just like in the world of wine, blends allow producers to:

• correct possible sensory imbalances,

• achieve a softer, more versatile taste,

• and maintain consistent quality, even in challenging harvest years.

A well-crafted blend might combine, for example, a fruity variety with one rich in polyphenols, creating an oil suitable for everyday use as well as more refined dishes.

What’s the difference?

• Purity vs Harmony: the monocultivar enhances a single variety; the blend builds balance between multiple cultivars.

• Identity vs Versatility: the monocultivar is more distinctive and recognizable; the blend suits a broader range of tastes and culinary uses.

• Production Approach: the choice depends on the producer’s vision, the available olives, and the goals of the harvest.

Want to taste the difference?

Many producers featured on Olive Oil Tourism offer both blends and monocultivar EVOOs.

During a visit to an olive mill, you’ll be able to taste, compare, and discover new cultivars—and bring home the perfect oil for you.

Book your experience now.