What is extra virgin Spanish olive oil monovarietal?

Spanish olive oil monovarietal is made from only one olive type (e.g., Picual) and is not mixed with other olive types.

This type of olive oil is so specific that the care and growth of all olive trees are crucial for harvesting. Many factors could affect the quality and taste of this oil, such as the ripeness of the olive or whether bad olives were removed from the oil extraction process.

Although all extra virgin olive oil (EVOO) on the market has specific characteristics, such as being extracted through the same process, each olive variety has a unique and exciting taste and nutrition profile.

The definition of extra virgin olive oil is a ‘superior category olive oil obtained directly from olives and solely by mechanical means’. It is the highest-quality virgin olive oil with an acidity level under 1%, and it must be approved by an independent expert tasting panel to be considered extra virgin.

Consuming extra virgin Spanish olive oil has many health benefits. It is rich in antioxidants, notably polyphenols, which contribute to its anti-inflammatory properties. Picual has one of the highest polyphenol content among olive varieties. Extra virgin olive oil is also a good source of monounsaturated fats, which promote heart health and manage cholesterol. It also contains vitamins E and K, which support skin health, immune function, and proper blood clotting.

Reinos de Taifas specialises in extra virgin Spanish olive oil monovarietal. Please read further as the article explains the different types of monovarietal Spanish olive oil Reinos de Taifas produces from the family farm.

Table of contents:

What is the difference between Spanish olive oil monovarietal and blended olive oil?

Which one is better, Spanish olive oil monovarietal or blended olive oil?

Most popular Spanish olive oil monovarietal:

Picual olive oil
Arbequina olive oil
Hojiblanca olive oil

Other Spanish olive oil monovarietal:

Picudo
Koroneiki
Pajarera
Alfafarenca
Cobrançosa

The olive harvest of Reinos de Taifas

What is the difference between Spanish olive oil monovarietal and blended olive oil?

Blended olive oil, also known as coupage olive oil, is another type of EVOO. It consists of at least two or more olive varieties, while the Spanish olive oil monovarietal consists of one kind of olive.

If you purchase a bottle of extra virgin olive oil that does not state the name of the olive variety, you can safely assume it is a blended oil. Many EVOO brands make their products stand out by mixing olive varieties and creating their ‘secret recipe’. Some EVOO products are made up of a random mix of olive varieties, depending on what is available and the price.

Unlike Spanish olive oil monovarietal, brands that produce blended oil do not have to rely heavily on a particular olive type.

Due to the intense labour and time needed to grow and harvest the olive trees, the price of extra virgin Spanish olive oil monovarietal is typically higher. In addition, oil extraction has to be done at different times to prevent mixing and separate storage is required for each olive type.

Which is better, the Spanish olive oil monovarietal or blended olive oil?

As long as they are EVOO, they are considered the highest quality olive oil in the world. No chemicals or heat are involved during oil extraction.

It is worth noting, however, that the oil extraction process for a Spanish olive oil monovarietal involves only one olive type. Therefore, if the olives are not collected at a specific time during harvesting (they should not be too underripe or overripe), this could affect the end result in terms of taste and quality.

As mentioned, blended olive oil does not rely heavily on an olive type, so the extraction process should be more straightforward. The taste of each bottle might vary extensively depending on the amount of each olive type used for each batch

The most popular Reinos de Taifas Spanish olive oils are Picual, Arbequina and Hojiblanca.

Picual olive oil

Origin and History

Picual (pronounced PI-KU-AL) is named after the Spanish word “pico,” which means “pointed. “ This refers to the olive’s distinctive shape.
Predominantly found in Southern Spain, Picual covers up to 50% of Spain’s crops, spanning over 645,000 hectares (1.6 million acres), mainly in Córdoba and Jaén, where Reinos de Taifas is based.
The village of Martos in Jaén is renowned for its widespread Picual trees, earning the variety the alternate name “Marteña.”

Picual Olive Characteristics

Picual olives are medium to large-sized, averaging 3.2 grams.
They are known for their high polyphenol content (between 300 and 700 ppm), which offers protection against certain medical conditions.
The olives are rich in oil, resulting in one of the best yields among olive varieties, contributing to 25% of the world’s olive oil production.
Picual olives have extraordinarily high stability, ensuring excellent oil preservation.

Picual olive oil flavour

Picual Spanish olive oil is known for its intense flavour and aroma, adding depth to dishes.
It leaves a peppery prickling sensation in the mouth a few seconds after consumption, making it ideal for those who prefer robust flavours.

Culinary Uses

Picual olive oil is versatile, excelling in frying due to its high stability and rich flavour.
It can also add a robust finish to salads, soups, and other dishes.
The intense flavour of Picual makes it a favourite for those looking to add depth and complexity to their culinary creations.

Food Pairing

Picual Spanish olive oil pairs well with bold, hearty dishes like grilled meats and roasted vegetables.
Its robust flavour complements strong cheeses like aged Manchego and can enhance the taste of spicy or heavily seasoned foods.

Arbequina olive oil

Origin and History

Arbequina (AR-BEH-KI-NA) gets its name from the Catalonia region in Spain, from the village of Arbeca in Lerida.
Arbequina olives have been cultivated for centuries, and their oil is a staple in Spanish cuisine. It is mainly found in Lerida, Tarragona, Córdoba, and Jaén.

Arbequina Olive Characteristics

Arbequina is a small, symmetrical olive fruit that can be pink, burnt orange, or black. It weighs at an average of 1.9 g.
Although olives have a low flesh-to-stone ratio, Arbequina trees yield abundant fruits and an oil yield of around 22-27%, one of the highest among the main olive cultivars.
Therefore, Arbequina has emerged as one of the prevailing global olive cultivars typically grown in high-intensity, high-density plantations. The second video from our Olive Harvest blog post shows what intensive olive cultivation looks like.

Arbequina olive oil flavour

Arbequina Spanish olive oil has a mild, fruity taste with a hint of nuttiness. It often has notes of apple, green almond, and banana.
Typically, it has a fresh, fruity aroma, including hints of green grass, tomato, and artichoke.
Arbequina olive oil is ideal for families, especially children not accustomed to more pungent tastes.

Culinary Uses

Arbequina Spanish olive oil is versatile and can be used in various dishes. Its mild flavour makes it perfect for both cooking and finishing dishes.
It is excellent as a dipping oil for bread and drizzling over dishes such as grilled vegetables or pasta. Arbequina makes tasty Spanish aioli dip.
Its mild flavour makes it suitable for baking. In Spain, olive oil is a common ingredient used to make Magdalena, a sweet muffin typically eaten and paired with coffee as a ‘merienda’ (a term used as a meal time before dinner time). Castro del Rio, a small village where Reinos de taifas is located, is famous for its Magdalenas, made from Spanish olive oil.

Food Pairing

It pairs well with mild cheeses such as fresh mozzarella or burrata.
Adding just Arbequina and salt enhances the taste of roasted or grilled vegetables such as zucchini, eggplant, and bell peppers.

Hojiblanca Olive Oil

Origin and History

Hojiblanca (pronounced as OH-HE-BLAN-KA) gets its name from the Spanish words “hoja blanca,” meaning “white leaf,” referring to the light-coloured underside of the olive tree’s leaves.
This olive variety is primarily cultivated in the Andalusian region of Spain, especially in Málaga, Seville and Cordoba.

Hojiblanca Olive Characteristics

Hojiblanca olives are medium-sized and known for their dual-purpose use for producing olive oil and table olives.
They have a moderate oil content and are appreciated for their balanced flavour profile.
The trees are characterised by their resilience to drought and poor soil conditions, making them a robust choice for olive cultivation.

Hojiblanca olive oil flavour

Hojiblanca Spanish olive oil has a distinctive and well-rounded flavour profile.
Its combination of sweet, bitter, and spicy notes makes it versatile for various culinary uses.
Hojiblanca olive oil often exhibits flavours of fresh herbs, green apples, and a slight almond aftertaste, with a mild peppery finish.

Culinary Uses

Hojiblanca Spanish olive oil is versatile and can be used to cook and finish dishes.
Its balanced flavour makes it suitable for dressings, marinades, and as a finishing oil for soups and salads.
The olive oil’s moderate bitterness and spiciness enhance the flavours of grilled meats, roasted vegetables, and hearty stews.

Food Pairing

Hojiblanca Spanish olive oil pairs well with a wide range of foods, from fresh salads and light fish dishes to robust meats and roasted vegetables.
It complements Mediterranean dishes perfectly, enhancing the flavours of ingredients like tomatoes, garlic, and basil.
This Spanish olive oil is also excellent for baking, adding a unique depth to pastries and bread.

Other Reinos de Taifas Spanish olive oil monovarietal:

Picudo

Picudo (pronounced as PI-KU-DOH) is a large olive fruit weighing an average of 4.8 grams. The name Picudo (loosely translated as “Beaked”) originates from the shape of the olive, which is round with a curved point at one end. The Picudo olive has a high oil content of around 22-24%.

Picudo trees cover over 60,000 hectares (150,000 acres) in southern Spain. They are primarily located in Castro del Río and Baena, south of Córdoba, and, to a lesser degree, in the neighbouring provinces of Jaén, Málaga, and Granada.

The Picudo tree is thorny; its trunk is wild and tends to twist, forming a gnarled appearance. Therefore, it is not easy to harvest, resulting in the limited availability of Picudo olive oil. However, due to their exceptional value and uniqueness, Reinos de Taifas continue to grow Picudo trees with care.

Picudo Spanish olive oil offers medium subtlety with a sweet, fruity, soft, and prickly aroma.

Koroneiki

Koroneiki (pronounced as COU-ROU-NEIGH-KI) gets its name from the town of Koroni in Messinia, Greece. Koroneiki olive is considered ‘the queen of olives’ and is recognised globally as one of the highest-quality varieties used for olive oil production. Estimates suggest that Koroneiki olives cover 50-60% of the surface area in Greece.

The Koroneiki is a small, elliptical-shaped olive, weighing an average of 0.3-2 grams and measuring just 12-15 millimetres in length. It is cultivated mainly in the Peloponnese, Zakynthos, Córdoba, and Jaén. The Koroneiki tree produces one of the highest fruit yields of all varieties, while the overall oil yield is relatively low.

Koroneiki extra virgin Spanish olive oil is intense in flavour, with fruity notes. It has a slightly peppery taste and is perfect for enjoying raw or adding at the end of cooking. It is ideal on toast, salads, and fruit dishes or added raw to any dish to enhance its flavour.

Pajarera

Pajarera (pronounced as PA-HA-REY-RA), when directly translated in English, means “birdhouse”. It is named Pajarera because the birds love these trees, especially “true” thrush birds. Pajarera olives are large, elongated, and slightly asymmetrical. They are used to produce olive oil and as table olives.

Pajarera trees are favourable for cultivation and are mainly found in Córdoba, Spain. They produce a high oil yield and resist poor soil and climate conditions. Pajarera olives mature earlier than most olive trees, so their olive oil should be ready earlier than most Spanish olive oil monovarietals.

This Spanish olive oil has a mild, soft, and sweet taste. Its aroma evokes ripe fruits such as bananas and apples. Therefore, the oil is stable and is suitable for frying and raw consumption.

Alfafarenca

Alfafarenca (pronounced as AL-PHA-PHA-RANK-KA) olive is large with an elliptical shape and slightly pointy end. The olive colour changes as they ripen. Initially, they exhibit intense green tones and turn purple and black as they mature. The trees are solid and resilient, with an open structure and thick foliage.

Alfafarenca olives are usually harvested in January as they mature later than some olive varieties. Harvesting generally occurs between October and December; however, if the olives have reached optimum ripeness earlier than January (depending on climate conditions), they will be collected for milling.

This Spanish olive oil has a fruity flavour with a bitter finish, making it a balanced and versatile oil. Its aroma reveals unripe, fruity, slightly bitter notes.

Cobrançosa

Cobrançosa (pronounced as COU-BRAN-COU-SA) is an olive variety originally from the northeast of Portugal, mainly in the province of Trás-os-Montes. The olive fruit has an asymmetric elongated shape. When the olive matures, the green colour changes to purple-black.

Cobrançosa trees are resilient to drought and other diseases such as tuberculosis and leprosy. They tolerate cold and poor soil conditions well. Therefore, they are highly favoured for cultivation.

Cobrançosa is primarily used for olive oil due to its high oil yield. Their olive oil is one of the richest in polyphenols and is very oxidation-resistant. Therefore, this Spanish olive oil has good stability and is very useful for cooking at high temperatures while the nutrients are retained.

Its flavour is well balanced between bitter and sweet, fruity and pungent, with notes of green apple and nuts.

The olive harvest of Reinos de Taifas Spanish olive oil

Harvesting Time

The maturation of olives starts in mid-autumn and can last until late winter, typically from November to March.
The olive harvest of each olive type varies depending on the weather conditions and the desired ripeness.
Collecting olives at their optimum ripeness ensures the freshest and best quality extra virgin Spanish olive oil.
Once the olives are collected, they are cold-pressed at the mill to produce extra virgin Spanish olive oil.

Limited Production

Our farm’s production depends heavily on weather conditions, limiting stock availability to meet high demands.
Although there is always demand for extra virgin olive oil, we prioritise nature. Reinos de Taifas is committed to sustainable farming practices, ensuring the health of our olive trees and the environment.
To maintain the quality of our Spanish olive oil, Reinos de Taifas preserves it in special stainless steel tanks according to its olive variety and bottles it in small batches, ensuring its freshness when it reaches customers.

Purchase our Reinos de Taifas extra virgin Spanish olive oil today!

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If you have more questions about our Spanish olive oil monovarietal, scroll down to read our frequently asked questions.

Frequently asked questions

How is Spanish olive oil monovarietal different?

Monovarietal olive oil is made from 100% of the same type of olive, offering the pure, natural taste of the oil. Its production is more labour-intensive due to the careful attention required for each olive tree and the need for separate production and storage.

What are the best ways to store olive oil?

Storing olive oil in a cool, dark place helps it last longer. If using an oil dispenser, ensure the bottle is adequately cleaned and sterilised.

Does olive oil has an expiry date?

Olive oil does not have an ‘expiry date’ but a ‘best before date.’ If stored properly, it can last longer than the indicated date.

Can you use the extra virgin Spanish olive oil for cooking too?

Not only does extra virgin olive oil offer numerous nutritional benefits, but it also enhances the flavour of food. There’s a common myth about not using extra virgin olive oil for frying; however, its smoke point is 200°C, while typical frying temperatures range from 165°C to 190°C.

Can we reuse the Spanish olive oil after frying?

Yes, replacing the oil after reusing it a couple of times is recommended, like any other oil.

Are there any uses of Spanish olive oil outside the kitchen?

Spanish olive oil can also be used on the skin and hair of both men and women. Research was done in Saudi Arabia regarding their knowledge about topically using olive oil and what it is used for. Since ancient times, people used it outside the kitchen.

Does Spanish olive oil cause cholesterol?

No, Spanish olive oil extra virgin contains healthy fats and high polyphenols, which are known to reduce blood pressure and other chronic heart diseases.

Why is our extra virgin Spanish olive oil more expensive than others?

It takes many olives to produce a single bottle of extra virgin olive oil; these small olives never undergo any chemical processes. However, our extra virgin olive oil remains affordable because the entire process is done on our family farm, ensuring you know what you eat.