What Are Olive Oil "Blends"—and Should You Be Using Them?
If you’ve ever grabbed a bottle of olive oil off the shelf and noticed the word “blend” on the label, you might have wondered—what exactly does that mean? Are olive oil blends just as healthy as single-origin extra virgin olive oil (EVOO), or is there something sneaky going on? Let’s break it down.
What Are Olive Oil Blends? The Good, The Bad, and The Ugly
“Blended” can refer to a few things when it comes to olive oil.
First, let's be clear: some of the finest olive oils in the world are blends. Many premium EVOO brands combine different olive varieties to achieve a specific flavor profile or enhance polyphenol content. For example, blending a mild oil with an ultra-high-phenolic oil can boost health benefits or adjust the taste—making it either bolder or more delicate.
Compared to monovarietal EVOO, blending can be acceptable, but unfortunately, in some cases, blending can reduce oil quality due to increased exposure to factors like sunlight, heat, and extended transit times, potentially affecting freshness and nutritional value.
On the flip side, some olive oil blends are simply mixtures of leftover olive oils from various regions, giving blends a bad reputation. In the worst scenarios, blends are diluted with cheaper oils, like refined pomace or inflammatory seed oils (e.g., soybean or canola), which may contribute to inflammation and chronic health issues over time.
Why do brands make blends? Sometimes it’s to create a desired flavor profile or higher polyphenol content. However, some brands blend oils purely to cut costs, sacrificing quality and that rich flavor unique to pure EVOO.
How can you know if your olive oil contains inflammatory seed oils? Check labels carefully. Dr. Cate Shanahan, author of Dark Calories, explains how industrial seed oils ("The Hateful Eight") are highly processed, rich in omega-6 fatty acids, and linked to chronic inflammation.
Unfortunately, not all companies clearly disclose their ingredients, leaving consumers uncertain about their oil’s purity. Tom Mueller, author of Extra Virginity: The Sublime and Scandalous World of Olive Oil, has documented instances of olive oil adulteration extensively. Remember, high-quality EVOO farming, harvesting, milling, and transport incur significant costs—beware of prices that seem too good to be true.
Why Do We Stick to Pure Extra Virgin Olive Oil at Kosterina?
At Kosterina, our EVOO is monovarietal—never blended—featuring the Koroneiki olive variety for its naturally mild flavor and high polyphenol content. This ensures the utmost quality and clarity about what you're consuming.
Health is our priority, so we choose premium-quality, single-origin, early harvest EVOO, rich in antioxidants that support heart and brain health. EVOO has been a Mediterranean diet staple for centuries. Contrary to some claims, real EVOO has a high smoke point—between 390°F and 468°F according to the North American Olive Oil Association—making it excellent for cooking.
Fun fact: All Kosterina extra virgin olive oils have a smoke point above 425°F!
Bonus: EVOO has the lowest oxidation rate when cooking.
Try Kosterina Original EVOO—you’ll never go back.
Peace, Love, & EVOO,
Katina and The Kosterina Team
