What are Monovarietal and Blended Olive Oils? Discover the Essence of Each Bottle
- Azeite a Norte
- 2 days ago
- 5 min read
When browsing the shelves of a grocery store or visiting an olive oil mill in Trás-os-Montes, we encounter a fascinating diversity of olive oils.
Some labels highlight names like "Cobrançosa," "Verdeal," or "Madural," while others simply indicate "Blend" or "Selected Lot."
But what exactly distinguishes these olive oils? And more importantly: how do we choose the best one for each occasion at our table?
This is a story that begins in the ancient olive groves of Northern Portugal, where each olive variety carries with it centuries of tradition and the unique characteristics of our territory.
Monovarietals: The Pure Personality of Each Variety
Monovarietal olive oils are made with a single variety, or cultivar, to produce an olive oil with unique characteristics [1]. It is produced exclusively with olives of a single type – be it Cobrançosa, Verdeal Transmontana, Madural or Cordovil – preserving all the unique characteristics of this cultivar.
Imagine a 100% Verdeal Transmontana olive oil: it will be very spicy and strong, with pronounced and intense green sensations, reminiscent of freshly cut grass. [2]. A single-varietal Cobrançosa olive, on the other hand, presents a balanced flavor, with hints of sweetness, bitterness, and spiciness. It is slightly bitter and spicy when the olives are green, or sweet and mild when harvested ripe. [2].
The Varieties of Trás-os-Montes and Alto Douro
In our region, Trás-os-Montes DOP olive oil is produced from the Verdeal Transmontana, Madural, Cobrançosa, Cordovil, and three other olive varieties.
This Protected Designation of Origin, recognized by the European Union since June 21, 1996, guarantees the authenticity and quality of the product. [3].
Verdeal Transmontana: this variety stands out for its productivity and distinctive characteristics. It offers very spicy oils with intense herbaceous notes, ideal for seasoning salads, vegetables, fish, and grilled meats. It is perfect for those seeking an olive oil with a strong and distinctive character. [2].
Madural: also known as Cercial, it is typical of Trás-os-Montes and gives us olive oils with a balanced and delicate flavor. The taste is balanced, with a slightly bitter and spicy touch, characteristic of quality olive oils. In some cases, almond notes can be perceived, especially when the olive is harvested at more advanced stages of ripeness. [2].
Cobrançosa: a variety that delights with its hardiness and consistent productivity, offering olive oils with fruity notes. This variety contributes to a balanced olive oil, with hints of bitterness and spiciness. [2].
Cordovil: complements this quartet with its own characteristics that enrich the diversity of our regional olive oils. [2].
Monovarietal olive oils allow producers to highlight the unique characteristics that can be obtained from each olive variety, including analytical parameters such as fatty acid composition and polyphenol content [4]. They allow us to get to know the personality of each variety in depth and understand how the soil, climate and altitude of Trás-os-Montes influence the final profile of each olive oil.
Blends: The Art of Harmony
If single-varietal wines are individual portraits, blends are true works of composition. When more than one variety is used, it's a blend. [5]. A blend results from the careful mixing of olive oils from two or more varieties of olives, creating a balanced and harmonious profile.
This art of blending olive oils – known as assemblage in French or taglio in Italian – is a practice that dates back to generations of olive growers in the Trás-os-Montes region. [6]. The producer acts as a conductor, selecting varieties that complement each other: one spicier, another sweeter, another with intense fruity notes. The goal is to create a balanced, versatile, and complex olive oil.
The olive oils produced are made from three main varieties – Cobrançosa, Madural, and Verdeal. It is the blend of these three olives that distinguishes many local producers: the union of the exuberance of Cobrançosa with the complexity of Madural and the robustness of Verdeal. [7].
Trás-os-Montes olive oil is balanced, with the aroma and flavor of fresh fruit, sometimes almondy, and with a noticeable sensation of sweetness, greenness, bitterness, and spiciness.
The great advantage of blends lies in their versatility: they are balanced olive oils that work well in multiple culinary situations, from seasoning a simple salad to finishing a more elaborate dish..
How to Choose: Single Varietal or Blend?
The choice between a single-varietal and a blend is not a matter of "better" or "worse," but of purpose and personal preference. Both can be excellent quality extra virgin olive oils.
When to Choose a Monovarietal Wine
Opt for single-variety olive oils when looking for:
Experiencing distinct flavors: Each variety offers a unique sensory experience with its own characteristics.
Specific pairings: An intense Verdeal single-varietal is perfect for roasted cod or spicy dishes, while a milder Madural enhances delicate fish dishes [8]
Understanding the terroir: Single-varietal wines reveal how the soil and climate of Trás-os-Montes shape each variety.
When to Choose a Blend
The blends are ideal for:
Versatile everyday use: A balanced blend works well in a variety of preparations.
For those starting out in the world of olive oil: They offer a harmonious experience without overly extreme characteristics.
Traditional cuisine: Many dishes from the Trás-os-Montes region were developed using local blends.
Practical Tips When Shopping
Regardless of whether you choose a single-varietal or blended wine, some aspects are essential:
Always look for "Extra Virgin": The extra virgin category is associated with the highest quality olive oil. The acidity is equal to or less than 0.8 percent. To bear the "extra virgin" seal, the olive oil must meet criteria defined by the International Olive Council: free acidity less than 0.8%, controlled oxidation levels, and absence of sensory defects. [8].
Value certifications: The PDO seal ensures that the product, in addition to being produced in a defined geographical region, used specific varieties of olives, with regulated cultivation and processing practices. [9].
Check the packaging: opt for dark glass bottles that protect the oil from light and preserve its natural antioxidants.
Pay attention to freshness: choose olive oils with a longer expiration date. Olive oil has an expiration date, and after that date, its organoleptic properties may change. Store them in a cool, dark place. [10].
A Legacy That Proves Itself
Ultimately, whether single-varietal or blended, each bottle of olive oil tells a story. It's the story of the olive growers of Trás-os-Montes who, generation after generation, have cared for the olive trees with dedication.
The soil of Trás-os-Montes, predominantly schistous and granitic, combined with the continental Mediterranean climate, favors the slow ripening of the olives, resulting in more intense olive oils rich in natural antioxidants. [12].
When we open a bottle of olive oil from our region, we are tasting more than one product: we are savoring the cultural and natural heritage of Trás-os-Montes and Alto Douro. We are perpetuating a thousand-year-old tradition that remains alive in the olive groves that dot the Transmontane landscape.
So, the next time you choose an olive oil, remember: there is no wrong choice between single-varietal and blend. There is only the opportunity to discover and appreciate the richness and diversity of our Northern olive oils.
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