Olive oil is becoming hugely popular in Aussie cooking. We can quite imagine that you might have some questions about the use of olive oil. That’s why we have brought together the frequently asked questions on this page. Have we answered your question? If not, please ask us your question using the contact form below!

Carbonell general

The difference between ‘normal’ olive oil and extra virgin olive oil is the way in which the olives are processed. Extra virgin olive oil is obtained directly from olives which are cold-pressed as soon as possible after harvesting. This gives extra virgin olive oil a lower level of acidity and retains the full flavour and fragrance. It is delicious in salads, sauces and pastas, for example! Carbonell extra light and pure olive oil undergo further processing after the first pressing, making them easier to heat to high temperatures without burning. The Carbonell varieties extra light and pure are therefore perfect for frying, roasting, grilling, baking and deep-frying.

Carbonell olive oil is produced in Cordoba, Spain.

To guarantee the outstanding quality of Carbonell olive oil, the olives must be harvested when they are perfectly ripe. Harvesting olives is a process which has hardly changed over the centuries: the olives are picked by hand or are carefully knocked from the tree using long sticks. The olives then fall onto a soft canvas cloth to stop them bruising. The most important thing about picking olives is to make sure they are not damaged and that they are pressed within 24 hours of being picked.

Once the olives have been picked, they are taken to a mill. To obtain excellent quality olive oil, it is important for the olives to be processed within 24 hours of being picked. In the mill, the olives are washed in cold water and sifted to separate the olives from leaves, stalks and twigs. After washing, the olives are graded by type and quality and crushed using a traditional millstone. The olives are crushed together with their stones. After the crushing process, the olive paste is pressed. During pressing, moisture is pressed out of the olives as well as olive oil. In order to separate the moisture from the olive oil, the paste is placed in a large drum which rotates at high speed. This allows the olive oil (which is lighter) to be separated from the moisture (which is heavier). This process is called ‘centrifuging’.

The resulting olive oil then undergoes extensive testing and grading. The olive oil is then stored until it is packaged or refined.

Carbonell olive oil is available in the following varieties:

1.) Carbonell Extra Light
Carbonell extra light is extra filtered, which gives the olive oil a very mild flavour. This means that the flavour of olive oil does not predominate in your cooking.

Use: ideal for everyday use. Specially recommended for frying, roasting, barbecuing & deep-frying. Besides, Extra Light olive oil is perfect for baking. It gives cakes and cookies a light texture and can be used with confidence instead of  butter or other oils.  Use the same amount of Extra Light olive oil as the amount of vegetable oil called for in the recipe and when substituting butter or margarine use a rate of ¾ of olive oil.

2.) Carbonell Pure
Carbonell pure is filtered, which gives this olive oil a neutral flavour and fragance.

Use: ideal for everyday use. Carbonell Pure is ideal for heating and is therefore perfect for (stir) frying potatoes or vegetables, frying meat & deep-frying.

3.) Carbonell Extra Virgen
Carbonell extra virgen has a delicious full flavour.

Use: ideal for everyday use. Specially recommended for salads and as the basis for dressings or dips.

4.) Carbonell  Extra Virgen Picual
An Olive Oil cared and prepared with a single olive variety: Picual, from the Spanish province of Jaén.  This variety has high healthy properties as it has a high content of oleic acid and polyphenols which are authentic regulators of health balance. This oil has been awarded the Grand Prize at the International Picual Olive Oil, Expoliva, Jaén 2001.

Use:It is ideal for cooking stews and meats.

5.) Carbonell  Extra Virgen Hojiblanca
An Olive Oil made from the single variety: Hojiblanca which gives a lighter color and a delicious softer flavour than other Extra Virgins.

Use:It is specially recommended for salads, vinaigrettes and fish.

6.) Carbonell  Extra Virgen Arbequina
Carbonell cares for the excellent quality of this single varietal made ​​from Arbequina olives, variety majority of the Spanish provinces of Lleida and Tarragona.
It is an Extra Virgin with a very aromatic flavour which allows enjoying each dish with the five senses.

Use: It is specially recommended for vegetables, seafood, rice and pasta.


Carbonell olive oil is available in the following formats:

Carbonell Extra Light:
- 500ml (glass)
- 4Lt (tin)

Carbonell Pure:
- 500ml (glass)
- 4Lt (tin)

Carbonell Extra Virgen:
- 500ml (glass)
- 4Lt (tin)

Carbonell Hojiblanca:
- 500ml (glass)

Carbonell Picual:
- 500ml (glass)

Carbonell Arbequina:
- 500ml (glass)

‘Cold-pressed’ describes the production of olive oil at temperatures below 27 degrees Celsius. Carbonell olive oil is always cold-pressed.

This means olive oil which is obtained from the first pressing of the olives.

packshot warm
packshot cold