What makes a monocultivar olive oil?

If you’ve ever wondered what makes a monocultivar olive oil, you’re not alone. It is difficult to define the organoleptic characteristics of olive oil, since most olive oils derive from the blending of different types of olives. However, a key feature of monocultivar extra virgin olive oil is its strong taste. Its flavor is the first essence of the oil.

Marchesi Gallo Agricultural Company “Monocultivar” Line

The Marchesi Gallo Agricultural Company Oil Line “Monocultivar” was developed to give consumers the opportunity to taste the most representative cultivars of Calabria . The line is produced in Pollino, where the Marchesi Gallo farm has been producing extra virgin olive oils for over 500 years. This line highlights the most representative cultivars of Calabria.

Monocultivar Carolea

Oil renowned for its low acidity, characterized by a degree medium-intense fruity, with a medium level of bitter and spicy, with predominant herbaceous sensations and delicate notes of artichoke, fresh almond and tomato.

Monocultivar Coratina

Aromatic oil with a high content of polyphenols, with a medium-moderate level of fruity, bitter and spicy notes. The scent of fresh almond and light sensations of grass/leaf and artichoke also prevail.

Dolce di Rossano monocultivar

Oils with a predominant note of almond fresh and light sensations of grass/leaf and artichoke, as well as a medium level of fruitiness, a medium-light level of bitterness and a medium-light degree of spicy notes.

Monocultivar Nocellara del Belice

Oils characterized by a medium-intense level of fruitiness, a medium level of bitterness and a medium level of spiciness, with predominant notes of grass/leaf and tomato and light sensations of artichoke and almond fresh.

Monocultivar Tondina

Oils that have a predominant scent of fresh almond and light sensations of grass/leaf and artichoke and have a medium level of fruitiness , a medium-light level of bitterness and a medium-light level of spiciness.

To find out more about these oils and their combinations with food, you can consult the site o.

Extra virgin olive oil

Extra virgin olive oil has several characteristics that distinguish it from other varieties. The first is the type of olives used to produce it. The olives used for production must only be grown in a particular region. A monocultivar olive oil is more intense and has a stronger aroma.

This type of oil is particularly appreciated by connoisseurs. It has a strong aroma reminiscent of green tomatoes and freshly cut grass and has a slightly spicy flavour. It is perfect for grilled meats, soups and shellfish.

The label of an extra virgin olive oil can indicate whether it is a monocultivar or a blend of different cultivars. A monocultivar is obtained from only one type of olive. Monocultivar oils are organic and produced in a controlled environment with minimal stress. Furthermore, they are harvested at the right stage of ripeness.

Appearance of monocultivar olive oil

Monocultivar olive oil has a golden yellow color intense. Its flavor is rich in aromatic notes of olives, grass and artichoke. Its characteristic flavor makes it ideal for enhancing raw or grilled foods.


There is a wide variety of olive oil cultivars. Despite the diversity of olive fruit, most are unsuitable for oil production due to size, yield and oil content. Therefore, the cultivars play an important role in the quality of the oil. Although the different varieties have unique qualities, the genetic matrix of each tree plays a fundamental role in the quality of the oil.

The line of othe Monocultivar of the Marchesi Gallo farm allows consumers to experience the flavors and aromas of Calabria.