We have already discussed Extra Virgin Olive Oils made from single varieties such as Picual or Arbequina. Today we focus on Extra Virgin Olive Oils made from two or more varieties.
Many of us are familiar with the term “cuvée” (coupage) in wine, where blending different grape varieties produces excellent wines, but this concept is less commonly associated with oils.
While Extra Virgin Olive Oils from a single olive variety are called monovarietals, coupages are oils made from a blend of different varieties in specific proportions. It is important to note that blending olives does not reduce quality; on the contrary, it aims to enhance and perfect the oil’s virtues, creating countless exquisite combinations.
How Extra Virgin Olive Oil Coupage is Made
Producers may choose to make coupage for various reasons. One is the location of the olive groves, as not all are in regions where a single variety is grown. Another reason is to vary the characteristics of the oil, creating a product with more personality that stands out from other brands.
In coupage oils, the blending occurs during the milling or extraction phase, not afterward, and only healthy olives are used to ensure the highest quality. The resulting juice’s acidity determines the “extra virgin” classification, not the specific combination of varieties.
Proper selection of olives and harvest timing is crucial to achieve the desired result, as the qualities of any Extra Virgin Olive Oil, whether monovarietal or coupage, depend on both the harvest and the year. Mill masters are responsible for selecting varieties and determining their proportions in the final blend, considering organoleptic qualities and sensory and physicochemical properties such as bitterness, sweetness, smoothness, and intensity, which affect flavor, aroma, and color.
Coupage is considered “natural” when olives from mixed groves in the same area are used, making it nearly impossible or costly to separate varieties before milling. In this case, olives enter the milling process without deliberate sorting.
On the other hand, “manual” coupage is intentional: different varieties are carefully selected and proportioned to combine the best attributes of each. Producers calculate proportions to achieve a consistent profile across campaigns, although climatic differences in each harvest can make this challenging.
Coupage or Monovarietal?
It is impossible to speak of a single “Coupage EVOO,” as there are so many olive varieties. Spain alone has 262 varieties, 24 of which are considered principal. With careful selection, any combination can produce high-quality Extra Virgin Olive Oil, provided the olives are healthy, harvested at peak ripeness, and processed meticulously.
As with any sensory product, taste, smell, and appearance depend on personal preference. Consumers should try as many monovarietal and coupage oils as possible to find those that suit their palate, whether spicy, bitter, sweet, or fruity, and whether green or ripe. For example, Picual is robust and strong, while Hojiblanca has sweeter notes. A popular coupage combines Picual and Arbequina for a harmonious blend unattainable individually.
For beginners or enthusiasts, monovarietals are easier to recognize by flavor. Oils like Picual, Arbequina, Hojiblanca, or Cornicabra help develop olfactory and gustatory memory, unlike coupages, which are more complex.
In our store, you can find Extra Virgin Olive Oil both monovarietal—Picual, Arbequina, Hojiblanca, Royal, Frantoio, or Nevadillo Blanco—or excellent coupages that allow you to appreciate the richness of olive juice in this unique product.
