Yes. Carbonell Olive Oil maintains a time-honored tradition of rigorous internal quality control standards to ensure consumers receive the highest quality, authentic extra virgin olive oil. In fact, Carbonell Olive Oil meets and exceeds the extensive quality specifications required by the International Olive Council (IOC) and the European Union, which are the only sources for legally binding testing methodologies and for ensuring consumer protection. The reason for this is simple: to provide consumers with reassurance about the consistent, premium quality of Carbonell Olive Oils.
Carbonell Olive Oil is also a member of the North American Olive Oil Association, which randomly tests more than 200 olive oils that are sold in the United States every year to certify their quality and authenticity. To be a member of the NAOOA, Carbonell Olive Oil must meet the exacting international standards of the IOC.
Carbonell Olive Oil has three distinct varieties each suited to a different cooking need. Carbonell Extra Virgin Olive Oil is superb for use in raw applications thanks to its strong olive flavor. Use in marinades, for drizzling over cooked vegetables and meats, and for flavorful salad dressings. Carbonell Classic Olive Oil is an all-purpose cooking oil, adding a mild flavor to soups, sauces and grilled meats and vegetables. Carbonell Extra Light Olive Oil is best when used in high-heat cooking because of its high smoke point—the point at which the olive oil starts to break down and burn. It’s ideal for stir-frying, sautéing, roasting, and even baking!
Carbonell Extra Light Olive Oil is ideal for baking because the aroma and flavor are filtered out. Plus, its high smoke point allows for high-heat cooking up to 468⁰F. To make the easy switch to baking with olive oil, click here to download our conversion chart.
Yes. Olive oil is a natural and healthy alternative to butter, margarine, shortening or vegetable oil in recipes. Nutritionists recommend limiting consumption of saturated fats to no more than 20 grams per day. One tablespoon of olive oil contains just 1.8 grams of saturated fat, compared to 7.2 grams in one tablespoon of butter.
Extra virgin olive oil is a natural product and the result of the first cold pressing of the olive fruit. The oil is extracted from the pulp of the olive using only pressure and does not go through any refining process. It can proceed directly to consumption. “Extra” is the highest grade for olive oil. An olive oil may be called “extra” if it is produced using cold pressing, has less than 0.8 percent free oleic acid, and exhibits superior taste, color and aroma.
If an extra virgin olive oil meets the extra virgin criteria for classification by the International Olive Council, then it is an extra virgin olive oil. Once the extra virgin olive oil classification is met, the enforcement of control systems is what ensures the consistent quality and taste of that extra virgin olive oil. In 2001, Carbonell Olive Oil instituted an internal quality certification program that meets and exceeds the extensive, strict quality specifications for extra virgin olive oil required by the International Olive Council and the European Union. These are the only sources for legally binding testing methodologies and for ensuring consumer protection.
The making of olive oil is a labor-intensive process that begins with harvesting of the olives from November through March. The olives must be unblemished and picked at the exact point of proper ripeness. The harvested olives are then carefully pressed and the oil is extracted from the pulp.
Carbonell Olive Oil clearly states a “Best if used by” date on its packaging to inform the consumer of the product’s life cycle. Properly stored olive oil will last at least 18 months and as long as two years.
To maximize its shelf life, it is best to store olive oil with a tightly closed cap in a cool, dark place away from extreme heat and light. It should not be refrigerated because it will become cloudy and eventually solidify. If your oil does become cloudy, which is normal when it is stored below 45⁰F, bring it to room temperature for 48 hours to restore it to its natural state. This does not affect the oil’s taste or quality.
Olive oil is the main source of fat in the Mediterranean diet, which is associated with a lower risk of chronic disease such as cardiovascular disease. In addition, the Food and Drug Administration (FDA) has approved a qualified health claim on monounsaturated fatty acids (oleic acid) from olive oil and coronary heart disease, as follows: "limited and not conclusive scientific evidence suggests that eating about two tablespoons - 23 grams - of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil.”**
While olive oil has the same caloric content of more highly saturated fats (120 calories per tablespoon), less is needed to achieve the desired results thanks to its wonderful flavor. Olive oil is also naturally healthy and cholesterol-free and is higher in monounsaturated fat. The Food and Drug Administration suggests that replacing butter or other foods high in saturated fat with the monounsaturated fats in olive oil, without increasing the total number of calories you consume each day, reduces the risk of coronary heart disease.**
**Source: Food and Drug Administration