Traditionally, all EVOOs are made of blends of all the olive varieties present on each farm. Blends are crafted using oils from two or more cultivars or olive vanities. To most casual consumers, it would appear that there are two predominant types of olives: black and green. However, all olives begin as green olives and slowly transform to light brown and reddish-purple, before fully ripening and becoming dark black.

The IOC estimates that 139 olive varieties (or cultivars — the terms may be used interchangeably) grown in 23 different countries account for roughly 85 percent of the world’s olive production. Each olive cultivar has its unique chemical and taste characteristics. Blends are crafted using oils from two or more cultivars.

The Blended Extra Virgin Olive Oil represents the result of centuries of experience in olive production. By creating mixtures of olive cultivars, the best producers of Extra Virgin Olive Oil get amazing results in terms of aroma and taste, able to satisfy even the most demanding gourmet palates.

All EXTRA VIRGIN OLIVE OIL, that is available in markets, both local and global, unless specified under the varietal name, are Polycultivar Olive Oil, i.e., made with a blending of olive oil of different varieties.

Olive oil that comes from a single variety of olives is called a Monocultivar. Flavors derived from a Monocultivar product are more decisive and evident and can leave you amazed. They are high in flavor, taste, and health benefits. Loaded with antioxidants this is a uniquely trustworthy product.

The IOC estimates that 139 olive varieties (or cultivars — the terms may be used interchangeably) grown in 23 different countries account for roughly 85 percent of the world’s olive production.

Each olive cultivar has its unique chemical and taste characteristics. However, oils made from the same cultivar can be quite different, depending on the cultivation, harvesting, and processing variations. Olive oil made from a single variety is called monovarietal, or Monocultivar olive oil.

Only a small percentage of the extra virgin olive oil produced around the world is Monocultivar because it's produced thinking not about the result about the maximum quantity, but the rich aromas, tastes, and high levels of antioxidants and polyphenols found in different varieties of olive cultivars.

Jaypore Olives focus carefully on the exclusive search for the right aromas and flavors, among the best olive cultivars. Only when the ideal fruity freshness is reached, our precious Jaypore Olive Extra Virgin Olive Oil is born.