Years ago, Jarabe de Palo sang that purity lies in the mix. When it comes to blended olive oil, this couldn’t be more true.
Master millers approach it similarly to winemakers combining different grape varieties, because that’s what a coupage is: the combination of different olive varietals to achieve a unique flavor that takes advantage of the characteristics of each type.
We’ve previously talked about the characteristics of monovarietal olive oils like picual, arbequina, or royal. But considering that there are many more varietals and that they can be combined in different proportions, the possibilities of coupage olive oils are virtually endless.
Below, we share a selection of coupage olive oils from our online store that illustrate the possibilities of each blend and show how combining varietals is one of the most delicious ways to enjoy olive oil.
LA Organic Cuisine: Organic Coupage Olive Oil
From small traditional farms in the province of Málaga comes LA Organic Cuisine, an extra virgin olive oil made from four varieties: picudo, hojiblanca, picual, and arbequina. Although LA originated from a historic estate in Ronda managed by nuns, today its olives come from up to 17 different farms. Many oils are like LA, with fruits from different origins, making varietal blending very common in traditional estates.
Parqueoliva Serie Oro: a treasure from the Almazaras de la Subbética
For the delicious Parqueoliva Serie Oro, the coupage combines hojiblanca and picuda olives, two very traditional varieties alongside picual and arbequina. Its sweet initial flavor surprises with a medium bitterness and a touch of spiciness that condenses the full personality of this extra virgin olive oil.
Reserva Familia Casas de Hualdo: Quality and Perfection in Olive Oil
This coupage EVOO contains four different varieties: cornicabra, picual, arbequina, and manzanilla. Cold-extracted only six hours after harvesting, the best fruits are selected and treated with exceptional care to achieve a refined, intense, and persistent olive juice, with fruity and herbal aromas that synthesize the characteristics of the included varietals.
La Boella Premium: Mediterranean-Flavor Coupage Olive Oil
At the La Boella estate, three different varieties are cultivated: arbequina, arbosana, and koroneiki, which come together in this unique coupage. Arbequina is characteristic of Aragón and Catalonia, though it originates in Palestine, while arbosana is found in El Penedès, Catalonia. Koroneiki, on the other hand, is the most widespread olive in Greece (similar to picual). The ripe fruitiness and vegetal aromas of La Boella Premium embrace the flavors of the entire Mediterranean.
La Maja: Highlighting Northern Spanish Olive Oil
We don’t usually associate northern Spain with premium olive oils. La Maja aims to change that perception since the late 1990s. Its surprising blend of arbequina, arróniz (a native variety from Navarra and Álava with a mild flavor), and empeltre delivers fruity flavors with a distinctive delayed spiciness. All three varieties are grown in northern Spain, making La Maja’s coupage a testament to the potential of our olive groves beyond Andalusia.
Which of our coupage olive oils is your favorite?
