You can do it, of course, but this way you miss the opportunity to taste the unique aromas that each variety brings and to create unforgettable combinations.
For the lovers of gastronomy and good extra virgin olive oil, one variety in the kitchen is not enough since each variety has different flavors and aromas and ideally pairs with different foods. Intensities also play a very important role in the gastronomy of olive oil. The intensity of the fruity, the bitter and the spicy.
Apart from the type of variety, the time of harvest and milling of the olives plays an important role in the intensities and aromas of the olive oil. Therefore the same variety if harvested and milled at the beginning of October or at the end of December, the olive oil produced will have different characteristics. High-intensity bitter and spicy olive oils for example pair very well with salads of boiled vegetables, grilled meat, or chicken while a sweeter olive oil better highlights the fine aromas of fish and seafood and pairs perfectly with desserts such as yogurt or ice cream.
Therefore, it is important to know that one olive oil is able to exalt some culinary creations or to degrade them in taste (especially if it also has an organoleptic defect). Ideally, three extra virgin olive oils of different intensities-varieties would be perfect to exist in every professional and home kitchen.