AOVE is, without a doubt, one of the main ingredients in Mediterranean cuisine recipes. It is increasingly common to hear his name on television programs, gastronomic blogs, and, above all, by citizen movements that promote healthy eating.
What is AOVE and what does it mean? AOVE is the acronym for Extra Virgin Olive Oil, and the abbreviation we use to refer to this type of oil. AOVE is the natural juice that is extracted from olives that do not have any organoleptic defect. That is to say, this juice and olives are in perfect condition, they have not suffered pests or diseases, nor weather damage or over-ripening.
This type of oil must pass a physical-chemical analysis and a demanding tasting panel that guarantees that it is Extra. Thus, it guarantees consumers that it is a superior quality and unrefined oil. By giving the product the acronym AOVE, it is being given the distinction of the highest classification that an olive oil can receive.
How to use AOVE in the kitchen?
Sometimes people find it more complex than it really is to use AOVE for their cooking, but the reality is that AOVE has great versatility.
There are many cooked in your recipes in which you can use Extra Virgin Olive Oil. The characteristics of the AOVE allow it to be used in numerous forms of cooking, both for sautéing, cooking, frying, baking, stewing or even using it raw, since the AOVE maintains all its properties when subjected to between 180 and 210 degrees. and even more, without degrading. What makes the difference with many of the oils that we can find in supermarkets.
- AOVE to dress or season
The use of raw AOVE in food is the best option that will allow you to appreciate its flavor and texture. An easy option to put into practice in our day-to-day life, whether in breakfast toast, as a dressing for salads or as a dressing for other products after being cooked. It will be the healthiest and richest condiment in antioxidants for your meals.
- AOVE to sauté
With just one tablespoon of AOVE you can sauté and sauté food quickly, and you can also use it to fry. In addition to being crispy on the outside, another of the benefits of AOVE is that it maintains the juiciness of the food inside without penetrating excessively inside the product, as happens with other refined oils.
- AOVE to emulsify
You can also use Extra Virgin Olive Oil for the emulsion of sauces and creams. The result that you will achieve in the flavor and texture of the sauce cannot be improved with another ingredient or type of oil.
- AOVE to preserve
You will be able to preserve your food for a longer duration of time if you preserve it with AOVE. Just as we consume anchovies or cheese, it is a very common method that preserves the properties of food and prevents oxidation. If you make the base of the marinade at home for your food, you will also use the AOVE as a preservative element, which will imbue your food with flavor to later be cooked.
What variety of AOVE to use for each cooking?
Remember that the use of AOVE also depends on the taste of the guests and the use that is going to be given to it in the kitchen. The most cultivated olive varieties in Spain are Picual, Arbequina, Hojiblanca, Cornicabra, Empeltre or Picuda, so we will focus on these varieties to talk about their use.
- The Picual AOVE is the most appropriate for frying, stews or preserves due to its high stability.
- The Arbequina AOVE is recommended for frying, also given its mild flavor it is used for sautéing or making dressings and to eat raw as a condiment for salads or toast.
- Hojiblanca AOVE is recommended for use in fresh salads as it will enhance the flavor of the ingredients. Its use in raw stands out.
- Empeltre AOVE is ideal for use in making mayonnaise, pastries or preserves. It can also be used for frying.
- Cornicabra AOVE is very suitable for cooking at high temperatures, sautéed, fried or stewed.
- The Picuda AOVE is recommended for the preparation of stews made over a low heat such as stews, stews, beans or lentils. Also for pairings and cooking soft fish or pasta
Do not forget that to keep the qualities and properties of the oil intact, you must keep it in optimal conditions. To avoid oxidation, keep it in opaque, glass or tin containers, and away from heat sources. In a place with temperatures around 20 degrees.
After demonstrating the versatility that AOVE provides for your recipes, in addition to the benefits it brings to our health, the time has come to put it into practice.