Olive oil is making an enormous advance in the Australian kitchen. We can imagine that you have questions about the use of olive oil. We have the FAQ on this page to your collection. Is your question not listed? Ask your question via the contact form!

How to use olive oil

You can certainly heat Carbonell olive oil. It is best to use Carbonell extra light and pure for this. This is because these varieties are refined after pressing, making them more suitable for heating. Carbonell extra light and pure can be heated up to 220 degrees Celsius.

You can also use Carbonell olive oil for deep-frying. However, deep-frying with olive oil at a temperature of above 200 degrees Celsius is best avoided, and a low temperature is also undesirable (110-120 degrees Celsius). It is important to change the olive oil after it has been used about 8 times. For the best results, allow the products you wish to deep-fry to reach room temperature first.

Extra virgin olive oil has a full flavour and is therefore suitable for ‘cold’ use. This really brings out the fragrance and flavour. You should mainly use Carbonell extra virgin in salads and as the basis of dressings or dips.

Carbonell olive oil is perfect for frying, roasting and grilling. Research has shown that olive oil is more resistant to high temperatures than other oils. What's more, olive oil is healthier than many other fats and oils. For example, olive oil contains more unsaturated fatty acids than butter, margarine and other oils. These unsaturated fatty acids replace the ‘bad’ fats in our body, reducing our cholesterol levels as a result.

The Carbonell varieties extra light and pure are best for ‘warm’ uses such as frying, roasting, grilling, baking and deep-frying. This is because these varieties are refined after pressing, making them more suitable for heating.

packshot warm
packshot cold