When we talk about Premium Extra Virgin Olive Oil or Premium AOVE, we arrive at one of the main debates in the food sector, or at least for us. When we are given some kind of distinction or award related to that qualifier, the word “Premium”, or we say that this is how we define ourselves, the great confusion begins… what is the difference between a regular AOVE and a premium AOVE?
Well, here we go!
Premium extra virgin olive oil: what makes it different?
The word premium is used in many fields to single out a brand, product or service from others whose characteristics or properties are markedly different from those of their competitors.
In other words, when a factor generally defined as one of quality or of special relevance is found in a company, or in our case, in Extra Virgin Olive Oil, we are defining a differentiating factor that other companies or products do not have and that makes them more important than the rest.
If you stop to think, there are services where this differentiating element is easy to identify. For example, Ferrari is one of the most outstanding brands in the history of the car industry. It is generally positioned as a premium brand in the consumer's mind because of its high price, but… is price the effect or the cause?
If the Italian brand were not sufficiently differentiated from its competitors in the market by one or more attributes valued by consumers, they would not be willing to pay that amount for it.
Thus, its engine quality and power, its sporty bodywork cared for down to the last detail, its upholstery generally made by hand, and the use of the latest technology are the variables that give the marque its premium standing.
Going back to the AOVE sector, the same thing happens. When an Extra Virgin Olive Oil does something, whether in packaging, production process or storage, or the way it is obtained or the type of olive it uses is completely different from the rest, this gives it that premium value.
And it is generally the obtaining of that attribute that raises the price, owing to the difficulty or meticulousness required in one of the steps of its value chain.
In short, if you see something that stands out from the crowd, as we say around here, and that gives the customer extraordinary added value… you are looking at a premium!
Characteristics of premium extra virgin olive oil
When Extra Virgin Olive Oil is obtained by cold extraction, from selected olives freshly picked from the tree, its essential properties, aroma and flavour are kept intact.
This process results in a limited production of the highest quality, so we can understand that we are dealing with a Premium AOVE.
According to the International Olive Council, a classification already exists prior to this production process that defines the quality of an oil: olive pomace oil, olive oil, virgin olive oil and extra virgin olive oil (the acronym AOVE is used). Above this last category, there is none.
Premium AOVE, the best gourmet olive oil
According to the dictionary, the adjective gourmet is used to indicate that a person is fond of eating well and enjoying food, appreciating it fully.
Well, if a person truly loves cooking, Premium Extra Virgin Olive Oil must not be missing from their shopping basket. Its flavour, qualities and properties are far superior to those of other oils and… remember that AOVE is fundamental in the diet!
But you do not have to choose just one. As you already know, depending on the type of olive and other elements that affect the taste of the product, Premium Extra Virgin Olive Oil will let you perceive those important nuances that make the difference between the various brands that sell it.
Buy premium extra virgin olive oil online
India Martinez, consumer of La Matilla AOVE
The internet, oh the internet! What would become of us without this fantastic tool? Think how it has completely changed the world and created countless opportunities in every area of life.
Can you imagine what it would be like to enjoy an AOVE whose properties are due to its being produced on the other side of the world? It would be almost impossible if it were not for the internet, thanks to which we can get it within seconds!
Fruity, intense, dry, bitter, mild… Each Premium AOVE has something distinctive that sets it apart from the rest.
Here you can find out more or buy our Premium Extra Virgin Olive Oil. In our case, the juice of the olive is characterised by a fruity, mild aroma without bitterness.
Does this mean it is only for those who love those attributes? NO! The moment matters too. Cooking lovers or, as we defined earlier, gourmet people, enjoy all kinds of food and are bored by monotony in it.
Variety, the moment, and not getting used to one flavour: that is the key!
Why choose La Matilla extra virgin olive oil?
And we end as we began. The many distinctions and awards won, together with the word our customers use about it, establish La Matilla as a premium AOVE.
Our oil is produced in limited quantities and obtained by artisan methods. To make it, we use the traditional capacho technique, after picking, one by one and naturally, the olives from the trees on our more than forty hectares.
Its cool, sandy soils, together with the fact that natural pruning serves as fertiliser for the olive trees themselves, give it a unique and exceptional flavour.
To obtain 1 L of La Matilla, 14 kilos of olives must be pressed. Moreover, no more than 6 hours pass between picking and reaching this point, so their properties remain intact.
