Carbonell’s bold Extra Light Olive Oil is the topic of myth and legend throughout Spain. Its wonderfully light flavor is frequently used to lift sagging spirits.
Spanish and carefree
Some say Antonio Carbonell’s success came from the Carbonell family bull, Benito. Majestic and bold, the bull was a source of luck for anyone who could tame it. Antonio was the only one who ever could.
Since then, Carbonell Extra Light Olive Oil’s subtle taste and smooth texture has made many believe it is a gift from the gods. Useful in anything from stir-frying to baking, its lighthearted flavor adds the perfect touch to any dish.
More than luck
Not all believe it was mere luck that led to the success of Carbonell’s Extra Light Olive Oil. Some say Antonio discovered a way to capture the very essence of the most passionate flamenco dancers inside every bottle.
Just listen to the dancer.Listen
Fantastically Light in Flavor
Apple and Mango Marinated Chicken
- 1/2 cup Carbonell Extra Light Olive Oil
- 4 cleaned free-range, boneless chicken breasts (cut into 3-inch strips)
- 2 cups fresh apple cider
- 2 cups mango juice or your favorite equivalent (guava, pineapple or blend)
- 1 tbsp. black pepper
- 1 tbsp. kosher salt
- additional kosher salt and black pepper for seasoning after the marinating process
- Remove any fat and cartilage from the chicken breast and cut into small 3-inch strips.
- In a medium-sized bowl, whisk together juices, salt, pepper and Carbonell Extra Light Olive Oil.
- In a glass baking dish, container or resealable plastic bag, lay the strips of chicken in the marinade and let them sit overnight for maximum results.
- Remove the chicken from marinade and season both sides of the chicken with a pinch of kosher salt and black pepper (50/50 blend).
- Heat outdoor or indoor grill to high and place strips on it, quickly grilling each side. Do not overcook the chicken as these little strips will cook in about 3-5 minutes total cooking time (remember some of the acids from the juices have broken down the chicken already).
- Remove cooked chicken from the grill and place in a new clean container.
- Cover with plastic wrap or foil and let chicken rest (it will continue to cook slightly). Serve over a simple salad or roasted corn salad.
Adobo-Rubbed Pork Tenderloin with Sweet Plantain Purée
- 1 3/4–2 cups Carbonell Extra Light Olive Oil
- 3 lb. pork tenderloins, clean and cut in 8-ounce portions
- 9–10 garlic cloves (depends on size of cloves)
- 2 tbsp. fresh rosemary, chopped
- 4 ripe plantains
- 4 cups water
- 1 tsp. coarse salt
- 1/2 tsp. salt
- 1/2 lb. chilled butter, cut in 2-inch squares
- 1/4–1/2 cup warm heavy cream
- 1/4 cup red pepper flakes, purée
- 1 small bunch Italian parsley, cleaned and picked
- 3 tbsp. white vinegar
- 3 tbsp. water
- Salt and freshly ground pepper to taste
- To make the marinade, combine 1 cup Carbonell Extra Light Olive Oil, 1/4 cup chopped garlic and 2 tbsp. fresh chopped rosemary in mixing bowl.
- Rub the pork tenderloins with the marinade, place in a container, cover and keep in the refrigerator for at least 48 hours before serving.
- For the sweet plantain purée, bring water in a medium-size pot to a boil. Using a paring knife, peel the plantains, first cutting them lengthwise. Remove the vein from the center, then cut into 4-inch pieces. Cook until plantains are soft. Drain and pass them through a ricer.
- In mixing bowl combine the riced plantains with the butter. Whip them slowly adding the heavy cream. Season with salt and pepper.
- Prepare the salsa in a food processor. Start by adding 2 cloves garlic, red pepper flakes purée, and 1 teaspoon coarse salt. Add the parsley and purée until very fine. Transfer to a mixing bowl and whisk in 3 tbsp. vinegar, 3 tbsp. water and 3/4 cup olive oil.
- In a sauté pan on high heat, add two tablespoons of oil and the pork tenderloins. Sauté on all sides until the meat turns golden brown. Remove from heat and finish cooking in a 350°F oven for about 8 minutes.
- Let the meat rest for 3 minutes; then slice diagonally in 1 1/2-inch slices. To serve, mound sweet plantain purée in the center of the plate. Fan the pork tenderloin in front of the sweet plantain purée. Place the salsa diagonally on the edge of the pork tenderloin.
Seared Salmon with Blueberries
- Carbonell Extra Light Olive Oil
- 5 ounce piece of salmon (skin on or off)
- 2 cups super sweet grilled summer corn
- 1 tbsp. heavy cream
- 1 tbsp. milk
- 1 sprig basil
- 1/2 cup ripe blueberries
- 2 handfuls spinach
- Heat corn, heavy cream and basil in a pan.
- Blend corn mixture and purée until smooth. Add salt and pepper to taste. Set to the side.
- Season fish with Carbonell Extra Light Olive Oil, salt and pepper.
- Sear fish in skillet skin-side down for 5-6 minutes, cooking most of the way through. Turn over and finish for 2-3 minutes until medium rare. Finish with lemon. Remove fish from skillet and set skillet aside.
- Put ripe blueberries and spinach in skillet. Warm until just before spinach begins to wilt.
- Place corn purée on plate. Top with spinach and blueberries, then plate fish on top.
Discover the myth
A local tale recalls that the night before Antonio’s first harvest, a gypsy woman appeared at his doorstep. She handed Antonio a small parcel, whispered something in his ear and left. The next day, the harvest was the best Spain had seen in years.
What was in the gypsy's parcel?Catch a glimpse
A fantastic cremony
Before entering the ring, each bullfighter is said to request a small meal of bread dipped in Carbonell Extra Light Olive Oil. The fresh taste and light flavor spurs them on to victory. Some call it a superstition, but no one has ever lost after upholding this ritual.
At this very moment in Andalusia, Spain, a bullfighter is preparing to enter the arena. Spur him on to victory with some words of encouragement.