What does Monocultivar Oil mean?

What is meant by Monocultivar Extra Virgin Olive Oil?

Meaning of the term "Monocultivar" in Agriculture

The term "monocultivar" refers to an agricultural practice in which a single variety of an agricultural plant is grown in a specific area. In other words, it involves growing only one variety of a given crop in a given field or area, rather than growing several varieties or species of plants.

This practice is often used to achieve high yield or better crop uniformity , as a single variety can be selected to adapt to specific environmental conditions or to have optimal growth characteristics

Monocultivar Extra Virgin Olive Oil

Even when an oil is defined as "monocultivar", it refers to a type of oil obtained from a single variety of fruit or oilseed. In other words, it is an oil produced using only a specific species of plant.

This approach is often used in the extra virgin olive oil industry, where different varieties of olives can be grown separately and their fruits are pressed to obtain oils with distinct flavor, aroma and nutritional profile characteristics.

Each strain can have different aromas, flavors and attributes, which can range from fruity to herbaceous, spicy or sweet. Monocultivar oil is appreciated for its ability to express the unique characteristics of the variety of plants from which it comes.

This is contrasted with "blend" oils, produced by mixing oils obtained from different olive varieties, which are not necessarily worse, as long as they are produced exclusively from quality olive cultivars, without diluting with second choice oils as can happen with commercial oils .

Who should choose a Monocultivar Oil

Monocultivar extra virgin olive oil is often appreciated by oil connoisseurs for its complexity and variety of flavors, just as happens with wines made from a single grape variety.

But the monocultivar approach allows all consumers to experience a wider range of sensory profiles and to enjoy the oil in different ways, for example by pairing it with specific foods or using it as a dressing for salads or special dishes.

The Monocultivar Oils of Sicily

The exact number of monocultivar oil types in Sicily may vary over time due to new varieties that can be grown, and decisions made by farmers and oil producers.

Sicily is a region rich in olive varieties and has a centuries-old tradition of producing high-quality olive oil .

Some of the most common olive varieties that are grown in Sicily and that can be used to produce monocultivar oils include:

• Nocellara del Belice: One of the best-known varieties of the region, it produces oils with a fruity and slightly spicy flavour.

• Biancolilla: This variety produces soft and delicate oils, with herbaceous and fruity notes.
  

• Cerasuola: The oils obtained from this variety can have an aromatic profile that ranges from notes of ripe fruit to hints of aromatic herbs.

• Tonda Iblea: Tonda Iblea olives produce oils with a balance of bitterness and spiciness, often with almond notes.
  

• Local cultivars: In addition to the best-known varieties, there are numerous other local varieties grown in different parts of Sicily, each with its own unique characteristics.

DOP Oil in Sicily

Sicily is also renowned for the production of "DOP" ( Protected Designation of Origin ) and "IGP" ( Protected Geographical Indication ) oils, which are quality marks that identify oils coming from specific geographical areas and produced according to rigorous standards.

However, since the varieties of cultivated olives and oil products can evolve over time, it is always advisable to consult updated sources, such as local oil producer associations or specialized websites, to obtain detailed information on the current number of monocultivar oils in Sicily.

Why did we decide to offer a monocultivar extra virgin olive oil?

Our farm, in addition to the production of the blend obtained from the native olives that we have been growing for hundreds of years, obtained by pressing Cerasuola, Biancolilla and Nocellara, we have decided to include a monocultivar obtained only from Nocellara del Belice olives.

Below you will find the main reasons that pushed our bio-ethical farm to produce monocultivar oil:

1. Expression of Unique Characteristics: The production of a monocultivar Nocellara del Belice oil allows us to express the distinctive characteristics of this renowned variety of olives, satisfying those consumers who wish to explore one by one the different flavors and aromas that the different olive varieties can offer .
   
   
2. Enhancement of Quality: Monocultivar oils are often rightly perceived as high quality products. For our N-Tone monocultivar we focus on the optimal cultivation and processing for this single variety, trying to obtain the highest possible oil from the plant. This helps us build a reputation for excellence in the industry.
   
   
3. Market Segmentation: Certain consumers and market segments specifically require oils associated with specific regions or plant varieties.
   
   
4. Consumer Education: Producing a monocultivar oil also represents an opportunity for us to educate consumers about the Sicilian variety of Nocellara del Belice olives, and its unique sensory profiles. This can help create greater awareness and appreciation for the diversity of oil and its uses.
   
   
5. Search for Excellence: For Angimbe, producing a monocultivar oil represents a challenge and an opportunity for continuous research to improve and perfect our production process and demonstrate our commitment to achieving excellence through a final product of the highest quality.
   
   
6. Market Trends: In some areas, there is a growing demand from consumers for authentic, artisanal products with a unique history. Monocultivar oils align with these trends, as each has its own history and provenance.

However, as mentioned at the beginning, it is important to remember that both the production of monocultivars and blends has its advantages and its complexities, and that both approaches can be valid depending on the objectives of the company, the
consumer preferences and characteristics of the cultivated varieties.

In general, the choice between monocultivar and blend oils depends on consumers' individual preferences and the goals they have in purchasing olive oil . Monocultivar oils offer a way to explore the diversity of olives and appreciate the nuances of flavor that each variety can offer.

Why should consumers choose a monocultivar oil?

Consumers who tend to choose oils obtained from monocultivars do so for various reasons, ranging from personal preferences to health considerations, to the desire to experiment with new and unique flavors.

1. Unique Sensory Experience: Monocultivar oils offer the opportunity to experience the unique flavors, aromas and characteristics associated with a specific olive variety.
   
   
2. Knowledge of Origin : Consumers interested in the provenance of their food are attracted to the idea of ​​knowing which region or country the oil comes from and which olives were used. Monocultivar oils are more easily traceable and linked to specific geographic regions.
   
   
3. Pairing with other foods: Since olive varieties can offer different flavor profiles, more conscious consumers choose monocultivar oils based on pairings with specific foods. They can then select a particular oil to accompany salads, meat, fish or other dishes.
   
   
4. Search for the Maximum Quality: Monocultivar oils are often associated with artisanal and high-quality production methods, capable of satisfying the needs of those consumers who seek premium and authentic products.
   
   
5. Health and Nutrition: Some monocultivar oils offer specific health benefits. For example, the Nocellara del Belice variety has one of the highest quantities of antioxidants and beneficial fatty acids of all olive varieties.
   
   
6. Curiosity and Food Culture: Food lovers who want to delve into the gastronomic culture of a region or country can opt for monocultivar oils to experience authentic and traditional flavors.
   
   
7. Personal Taste Preferences: As with any food, personal preferences play a huge role. Some consumers may prefer the flavor of one olive variety over another.
   
   
   

N-Tone, Angimbe's monocultivar extra virgin olive oil

The monocultivar oil obtained from Nocellara del Belice olives is particularly appreciated in Sicily, Italy and throughout the world for its unique characteristics.

Here is some specific information about our N-Tone oil:

• Origin of the Olives: Nocellara del Belice olives are a native variety that takes its name from the area in which it is grown, in the Belice river valley in Sicily.
  
  
• Characteristics of the Oil: The oil obtained from Nocellara del Belice olives is generally characterized by a fruity taste profile, with hints of fresh grass, almond and sometimes a light bitter note. It often has a deep green color.
  
  
• Extraction Method: To obtain our oil, the olives are harvested manually and cold pressed to preserve all their aromatic and gustatory qualities intact.
  
  
• Local Production: The cultivation and production of our oil is an integral part of our policy of preserving local agriculture and the gastronomic tradition of the Sicily region.

• Use in the Kitchen: Nocellara del Belice oil is versatile in the kitchen. Thanks to its balanced flavor profile and aromatic characteristics, it can be used for both cooking and seasoning.

• Food Pairings: Given its complexity of taste, Nocellara del Belice oil pairs well with a wide range of dishes. It can complement delicate flavors or enrich more robust dishes. It is ideal for salads, vegetables, meat and fish.

• Certifications and Recognitions: Our oils are certified DOP, Organic, and are recommended by the Gambero Rosso "Oli d'Italia" guide. We also won the bronze award at the Global Olive Oil Awards in Berlin in 2021. The oil obtained from Nocellara olives is one of the few that has DOP recognition even if it is only one cultivar.

If you are a fan of Extra Virgin Olive Oil, you can also read the other articles on our blog dedicated to choosing the best oils and tasting them:

What is EVO Oil and what are its benefits

What is meant by Organic Oil

How to Taste Olive Oil

How to store olive oil

How many calories does extra virgin olive oil have

How to Recognize Olive Varieties

Furthermore, if in the meantime you have become curious about trying our monocultivar extra virgin olive oil, you can purchase it directly from our online shop!

Visit the Shop!