Carbonell Olive Oil, Spanish Excellence for Your Dishes

The Spanish have long recognized the many benefits of olive oil. Its versatility and health benefits are widely known. Carbonell olive oil is the crown jewel of olive oils in Spain. It was founded in 1866 by Antonio Carbonell and it remains as the market leader in Spain. Because of this you’d be hard pressed not to find Carbonell in your favorite restaurant or local supermarket in Spain.

Carbonell’s premium taste is made possible with its careful selection of only the very best Spanish olives. To ensure quality the olives need to be perfectly ripe when harvested. First the olives are carefully picked and washed. Then they are crushed, pressed and put through a centrifuging process. Next they go through extensive testing and grading, which occurs to guarantee olive oil excellence. According to European regulations olive oil is divided into four grades of quality. They are extra-virgin olive oil, virgin olive oil, pure olive oil and pomace olive oil. Carbonell expertly manufacturers the first three types of olive oil. However, they decline to produce the inferior grade of pomace olive oil.

The uses of olive oil are many. Carbonell Extra Virgin Olive Oil is perfect for salads, dressings and dips. Or even for adding extra flavor to pasta sauces or soups. Carbonell Pure Olive Oil is ideal for frying and roasting vegetables, potatoes and meats. Regardless of the type of olive oil, one thing is for sure. As long as the label features a Spanish lady from Cordoba with her hands on an olive branch, you’ll know it’s Carbonell excellence.

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