What is AOVE? Aceite de Oliva Virgen Extra, it is that simple. Curiously, more and more people are searching for “buy AOVE online” instead of “buy extra virgin olive oil online”, for example. Acronyms are among the most widespread linguistic resources in our country. They are generally used to shorten words or expressions whose meaning and scope exceed the norm, which makes speech and communication harder.
As we know, we always try to say the most with the fewest words! Well, the acronym AOVE stands for “Aceite de Oliva Virgen Extra”. Many people think there is some difference, but it is really the same thing.
Now, if you already knew the word “AOVE” and want to go deeper into more aspects related to it, let’s get to it!
Gourmet AOVE in the kitchen
Extra Virgin Olive Oil, or AOVE, is one of the star products of Spanish cooking, and it carries more and more weight in other cuisines around the world.
Its uses vary, as it can be eaten raw or used for cooking or frying. This is where the big differences between what an AOVE is and ordinary olive oil start to show.
Lovers of gourmet products adore so-called liquid gold. Its properties, its nutritional value, its versatility and, of course, its flavour and varieties lead keen cooks to choose it as one of the essentials when filling their shopping basket.
Depending on the type of olive used, the extraction and storage process, or even the geographical location where the AOVE process takes place, different flavour profiles can be obtained. More bitter, fruitier, more intense, more peppery… the options within this category are many!
The best AOVE for cooking
Extra Virgin Olive Oil is, as we have just explained, versatile by nature!
It has many uses in the kitchen: for salads and dressings, in other words raw; for frying, as it can withstand high temperatures; or for stews and other dishes.
In fact, it is increasingly used in baking and desserts. As we say, AOVE is versatile!
When it comes to using it raw, bear in mind that this is where the nuances of the oil are most noticeable. If you like mild, fruity flavours without bitterness, we recommend Extra Virgin Olive Oils such as La Matilla's.
Why? Because the olive used is Arbequina, which is known precisely for those qualities.
If, on the other hand, you enjoy intensity, you can opt for oils made from other olives, such as Manzanilla.
When frying, we recommend not letting it heat until it smokes, as this is a sign that it is burning, which is neither good for your health nor suitable for cooking.
It can be reused up to 5 times without any problem, but remember not to use it for different foods, as flavours can carry over from one to another through the residue left during frying.
Finally, before storing it we recommend straining it to avoid precisely what we have just described. Importantly, keep it out of the light and, if possible, in a dry place away from high temperatures.
If we choose to use Extra Virgin Olive Oil in our stews, experts recommend the Picual variety, as it will give your dishes a unique flavour.
On another note, and to round off this section, let us talk about pairings. Bitterness, pepperiness, aromas… these are key to choosing one oil or another when marinating food.
The Picuda olive makes the perfect AOVE for mild white fish, pasta, sauces and emulsions. As we mentioned earlier, Extra Virgin Olive Oil is increasingly used in baking, and this variety undoubtedly stands out for its culinary qualities.
The Arbequina olive is ideal for salads, vegetables, grills and stir-fries.
La Matilla extra virgin olive oil: gourmet AOVE
And now, it is time to tell you a little about our AOVE!
Across our more than 40 hectares of olive trees, we wait for the optimum point of ripeness before harvesting. La Matilla Extra Virgin Olive Oil is made from Arbequina olives picked by hand from the tree, selected one by one to ensure the highest possible quality of our juice.
The harvest therefore takes place at the end of September and the beginning of October, in the early hours of the morning to avoid the hottest part of the day. This sets it apart from many Extra Virgin Olive Oils whose harvesting process is entirely different, making our product exclusive and unique.
Barely six hours pass between harvesting and pressing. To obtain one litre of oil, we press no less than 12 to 14 kilos of olives!
To do so, La Matilla uses capachos (traditional pressing mats) and cold pressing, a traditional technique that preserves all of its nutrients and properties.
This choice in the production process preserves all of its organoleptic and physico-chemical qualities, with reports issued by the Instituto de la Grasa.
Finally, the bottling stage is also done by hand on the very estate where La Matilla oil is produced.
What does AOVE cost?
As you will have seen, the price of Extra Virgin Olive Oil can vary considerably depending on the processes used.
Producing a supermarket own-brand AOVE is not the same as making a Gourmet or Premium Extra Virgin Olive Oil such as Aceites La Matilla.
Many people throw their hands up when they hear the word “premium”! And it does not always mean a high price. In our olive oil online shop you can check our prices.
Buying AOVE online
There are many marketplaces devoted to selling AOVE online. But as always, we recommend doing a little research online to find different suppliers or, why not… buying from the brands' own shops, like this one!
