What is the Coupage olive oil?
When we talk about oils, we can differentiate two types according to the number of olive varieties used: the single varietals or, failing that, coupage oil. The latter is one that is produced with at least two different kinds of olive.
This type of oil can be produced in two ways: the first is in the traditional way, combining both varieties at the same time in the mill. This process can be complicated since both types of olive must be at the same point of collection and maturation to create a good oil. It is usually done in large volume plantations, where it is not separated by variety.
Secondly, the coupage, which comes from the French word for “mixture”, can be carried out after the production of the oil. In this way, it is easier to control that both varieties are at the same point and with what quantities of each of them you want to make the combination. Thus, you can better play with the harmony, flavors, and aromas that you want to give this oil.
Knowing how to count on the climate of each olive, its production times, and the harmonious combination of its texture, aroma, and flavor is a laborious task, which in no way conflicts with the final quality of the oil.