The difference between olive oil and Extra Virgin olive oil is the way the olives are processed.
Carbonell Extra Virgin olive oil is obtained from olives which are pressed as soon as possible after the harvest. Because of this Extra Virgin olive oil has a low acidity and therefore the smell and taste are perfectly preserved. Carbonell Extra Virgin has a rich and fruity flavour and is ideal for salads, as a base for salad dressings and as a seasoning, for example, pastas, soups or sauces. Carbonell Extra Virgin is rich in Vitamin E and unsaturated fatty acids. And is therefore good for your cholesterol.
Carbonell Olive and Mild olive oil are filtered and ideal using with high heat. They are ideal for daily baking, frying, stir-frying and grilling. Carbonell Mild and Olive oil are good for your cholesterol and rich in vitamin E and unsaturated fatty acids.
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