An extra virgin olive oil is defined as monovarietal, or monocultivar (the cultivar is the olive variety), if it is the result of processing one and only one variety of olive.
Surely a monovarietal oil will have much more intense and savoury flavours and tastes than a blend
Thanks to Italy's biodiversity and its 600 or more varieties of olives, unique in the world, we have many blends and monovarietals in our country, each with its own characteristics and flavours thanks to the varieties used.
These varieties represent a genetic heritage of inestimable value which, thanks to the indissoluble combination of variety and cultivation environment, guarantees a unique and unrepeatable oil, with organoleptic sensations strongly rooted in the territory and in harmony with the landscape enriched with history, culture and local traditions.
A well-marked identity enhanced by the terroir, which can be perceived and appreciated by consumers and the catering world, for an increasingly conscious use in gastronomy.
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