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<pre>There is no reason why you cannot produce a straight varietal olive
oil in the same way as a Shiraz or Sauvignon Blanc but there are not many
around in spite of what some of the food writers say.

The reason is that all groves in Italy are mixed plantings for the
sake of pollination with at least two but usually three or more varieties.
Each zone has a group of varieties which are common and which give the
characteristic flavour to the oil from that zone. These are now enshrined
in the DOC regulations with the best varieties (such as Frantoio and
Moraiolo) having certain minimum percentages.

It is the mix of varieties combined with the climate (particularly
the temperature during late autumn) that make the oils from each zone so
distinctive.

There is still considerable confusion in Australia and New Zealand
about the pollination of olives. Not only the famous Barnea fiasco but
other varieties such as Frantoio which are consistently put down as "self
pollinating". Research at the University of Perugia shows that it is not
worth taking the chance and lots of pollinators in the grove are the best
option.

Cheers Brian Chatterton
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