The Jarabe de Palo sang years ago that Purity is in the blend. In the case of blended olive oil this could not be truer.
The olive mill masters approach the practices of oenology when combining different grape varieties, because that is what blended oil consists of: the combination of different olive varieties to create a unique flavour that takes advantage of the characteristics of each type.
We have already talked on previous occasions about the characteristics of single-variety Picual, Arbequina and Royal olive oils. But taking into account that there are many more varieties and that they can be combined in different proportions, the possibilities of blended olive oils are practically endless.
Below we share with you a selection of blended olive oils from our online store that, as an example, will illustrate the possibilities of each blend and how the combination of varietals is one of the most delicious ways to enjoy oil.
LA Organic Cuisine: organic blend olive oil
From small traditional farms in the province of Malaga comes LA Organic Cuisine, an extra virgin olive oil made from four varieties: Picudo, Hojiblanca, Picual and Arbequina. Although LA has its origins in a historic farm in Ronda that was managed by nuns, its olives currently come from up to 17 different farms. Many oils are like LA, with fruits from different origins, so the mixture of varieties has been very common in traditional farms.
Parqueoliva Gold Series: a treasure from the Subbética oil mills
In the case of the delicious Parqueoliva Serie Oro, the blend is made from hojiblanca and picuda olives, two very traditional varieties with the permission of picual and arbequina. Its sweet flavour surprises at first, ending with a medium bitterness and a spicy touch that condenses all the personality of the extra virgin olive oil.
Reserva Familia Casas de Hualdo: quality and perfection in olive oil
This EVOO blend contains four different varieties: Cornicabra, Picual, Arbequina and Manzanilla. Cold-extracted just six hours after harvesting, only the best of these varieties is selected and treated with unique care until obtaining a sober, intense and persistent olive juice, with fruity and herbal aromas that synthesize the characteristics of the varieties that make it up.
La Boella Premium: olive oil blend of the Mediterranean flavor
Three different varieties are grown on the La Boella estate: Arbequina, Arbosana and Koroneki, and all three come together in this unique blend. The Arbequina olive is typical of Aragon and Catalonia, although it originates in Palestine, while the Arbosana can be found in El Penedès, Catalonia. On the other hand, the Koroneiki is the most widespread olive in Greece (similar to the Picual and with a very similar position in the market). Thus, the ripe fruitiness and vegetal aromas of La Boella Premium embrace the flavours of the entire Mediterranean.
La Maja: Olive oil from the north is in demand
Northern Spain is probably not the first region that comes to mind when it comes to thinking about good olive oils. At La Maja they have been trying to change that perception since the late 1990s. A surprising blend of Arbequina, Arróniz (a native variety from Navarra and Álava with a mild flavour) and Empeltre to create fruity flavours and a very characteristic late light spiciness. The three varieties are grown in northern Spain, so this blend from La Maja is a testament to how much our olive groves can offer even beyond Andalusia.
And you, which of our blended olive oils do you prefer?
