Monovarietal olive oil (mono derives from the Greek monos, meaning unique/only) is an oil with organoleptic, flavorful, and olfactory characteristics derived from a single variety of cultivated olives. Choosing the right oil is therefore not a simple matter, and it's important to understand the olive varieties and the type of oil extracted from them to choose the one that best suits your tastes, also considering possible culinary pairings. This choice becomes an art in our mill, because the packaging dedicated to monovarietal olive oils allows consumers to bring a premium oil to the table, enhanced by a sophisticated design. We would like to guide you in discovering monovarietal olive oil , its characteristics, and unique features.
Characteristics of monocultivar oil
Each cultivar has specific characteristics that affect the tree, the cultivation, the fruit produced, and, of course, the resulting oil. Varieties differ in:
- Size of the olives and the stone,
- Olive productivity level
- Ease of oil extraction,
- Yield during oil extraction
- Tree resistance to pests and adverse weather conditions
Even the olive tree's appearance is influenced by its variety (canopy, leaves, and trunk). And each cultivar has organoleptic characteristics that make the tasting experience of the single-variety oil produced unique.
Over 500 varieties of olives are grown in Italy, and to this already considerable number must be added those native to other regions of the world, some of which have recently been imported into our country. Each with different specificities, each capable of making the oil produced unique.
At Frantoio D'Orazio, we have selected five olive varieties that reflect the authenticity of our land's olive-growing heritage.
The selection of monocultivar oil from Frantoio d'Orazio
The collection of single-variety olive oils we offer is inspired by an authentic, genuine product, intertwined with the land from which it springs: our beloved Puglia with its majestic centuries-old olive trees.
In our selection of monocultivar oil you will find the following varieties:
- Simone
- Coratina
- Picholine
- Peranzana
- Olive
You can find them all in this section.
OLIO SIMONE – A RETURN TO THE ROOTS
The Simone olive variety is closely linked to the place where we have been working for over three generations. In Conversano, a town south of Bari with a fascinating history, trees of this variety have been cultivated for centuries. They are known for their resistance to pests (particularly the olive fly, which attacks and destroys olives) and for their low yield due to the unbalanced ratio of pulp to stone. The stone is particularly large compared to the pulp from which the oil is extracted.
Despite its low yield, the Simone olive variety is capable of producing a light, delicate, elegant monocultivar oil— "fine," as local growers have always defined it.
A finesse of aroma and flavor that is evident in its sensory characteristics: a green color with golden hues; a medium fruity aroma with herbaceous hints; on the palate it is perceived as medium-intensity bitterness and spiciness, in perfect balance.
This oil enhances the flavor of dishes, without ever covering the flavors.
Such an elegant oil is contained and preserved in a refined glass bottle, available in various formats, among which the exclusive luxury packaging stands out.
Find out more about the oil obtained from the Simone cultivar in this section of the site.
Coratina Monocultivar Olive Oil - The Fruit of Puglia's Monumental Olive Trees
Coratina monovarietal oil is extracted from the Coratina tree variety, an unmistakable symbol and defining characteristic of Puglia. Indeed, it is precisely these monumental trees that dot our region that produce the olives from which Puglia's precious green oil is extracted.
We are therefore faced with the quintessential Apulian olive oil, the one that characterizes the food, wine, and landscape of Italy's heel. From the Lecce area to the Gargano, passing through the Costa dei Trulli, there is a swarm of centuries-old trees, imposing and majestic, prolific and silent observers of the passing of the seasons and history. For hundreds of years, they have been living witnesses to Puglia, with their lush foliage and intertwined and tangled trunks forming a thousand evocative images.
The oil obtained from this variety of olives is rich in nutrients, in particular it has a strong antioxidant power.
These are its sensory characteristics:
- Emerald green color
- Medium intensity fruity aroma with hints of grass and leaves
- On the palate, medium bitterness and spiciness in balance with each other, with notes of leaves, artichoke and vegetables
It's a distinctive , single-variety oil that pairs well with bold flavors. Discover Frantoio D'Orazio's suggested flavor pairings here .
PICHOLINE MONOVARIETAL OIL – A FRENCH CULTIVAR THAT NOW GROWS THRIVING IN PUGLIA
The Picholine monovarietal oil has French origins. In France, it is the most widespread olive variety for oil production. Trees of this variety are considered resistant to cold and drought, and their olives are also suitable for uses other than oil pressing.
These trees were originally found in southern France but are now also common in Provence and other parts of France and Italy.
This variety of olive grows abundantly on the hills around Conversano, where we have been cultivating it with great care for decades.
It's a medium-intensity fruity oil that releases floral and herbaceous aromas on the palate, with a perfectly balanced bitterness and spiciness. Its color is a classic leaf green verging on gold.
It enhances and intensifies the flavors of the dishes it pairs with, without overpowering them. Learn more about this single-variety oil on its dedicated page .
PERANZANA OIL – A REGULAR SINGLE-VARIETAL OIL
Regal in its flavor and history. The Peranzana olive variety has French origins, specifically in Provence, a region from which its name is believed to derive. Its history includes a fascinating anecdote: it was the favorite oil of the Prince of Sansevero, Raimondo di Sangro, and it was he who introduced this prized cultivar to Puglia.
This is a premium monocultivar oil , leafy green in color, tending toward golden yellow. It has a lightly fruity aroma with hints of leaf and artichoke, and a balanced bitter and spicy palate, with notes of leaf, almond, and aromatic herbs. Thanks to its sensory characteristics, the oil produced from the Peranzana cultivar enhances any dish, without overpowering its flavors.
Find out more about this oil by visiting the dedicated page .
MONOCULTIVAR OLIVE OIL – THE TYPICAL CULTIVAR OF THE MEDITERRANEAN SCRUB
The oil we obtain from Olivastro olives is a single-variety oil with a delicate aroma and refined flavor. It is obtained from olive trees typical of the Mediterranean scrub because they adapt to any type of soil and are resistant to all climates. This cultivar is known for its low yield, but its oil stands out for its nutritional and antioxidant properties.
Its color is a deep emerald green and its aroma is fruity with hints of flowers, herbs, oregano, and artichoke. Tasting it reveals a balanced spiciness and bitterness, along with notes of spices, vegetables, and aromatic herbs typical of the Mediterranean. A veritable explosion of flavors, it's also suitable for eating raw.
Find more curiosities about food pairings here .
Single-variety oils in elegant glass bottles
For such sought-after oils, carefully selected and obtained through mechanical processes that enhance the product, we have chosen elegant glass bottles with a refined design.
Discover them all in our shop and for a personalized consultation contact us , we will be happy to recommend the single-variety oil best suited to your tastes.
