Choose your location

Spain

Mexico

Netherlands

United States

STAY ON THIS SITE

Author: desarrollosidn

Organic olive oil: its characteristics and which dishes to use it in.

If you like taking care of the land as much as you take care of your family, organic olive oil is the perfect oil to have at home. Caring is one of the purest acts of love and this oil not only transmits affection to the earth, it also transmits it to you and your family.

The best organic olive oil is, without a doubt, Carbonell Organic extra virgin olive oil. It is created without using chemical procedures at any time during its production and, because of this, it also protects the health of the land, olive trees, air, water and wildlife that surround us.

Furthermore, as it doesn’t have any type of chemical or go through any refinement process, it helps protect your family’s health. In fact, it not only provides protection, but also strength. The fact that this organic olive oil is made up of monounsaturated fatty acids, antioxidants and vitamins, makes it essential for achieving and maintaining wonderful health.

Since it is specially designed for consumers who are concerned about the environment and conscious product consumption, Carbonell Organic olive oil has a smooth and aromatic flavor, perfect for pairing with all sorts of recipes. Its balanced flavor works well with salads, as well as for preparing stews and even for frying.

This oil could not bear this name without European Organic Certification, a guarantee of the respect we have for the planet and the life inhabiting it. Consuming an exceptionally high-quality organic olive oil, like this one, will give your dishes, the planet and your family the health they deserve.

The best olive varieties according to the experts

What would our leisurely afternoons spent on terraces be without a few tasty olives to nibble on? But we don’t want just any type of olive. We only want the best! If you too are looking for the best olive varieties, you’ve come to the right place.

 

Manzanilla green olives.

 

The most flavorful come from Seville, in southern Spain. They are picked just before they are perfectly ripe, and have mellow aromas and a slight hint of bitterness in their flavor. This type of olive variety is perfect for salads and cold dishes.

 

Hojiblanca black olives.

 

If they don’t look like olives fresh from the tree, that’s because they aren’t. It’s what gives them that special touch that makes them so delicious. These olives are riper, giving them a more intense flavor.

 

 

 

 

Stuffed olives.

 

 

 

Straight from the groves of Andalusia, stuffed olives make a perfect appetizer. There are many types of stuffed olives, but our favorite fillings are pimiento peppers, anchovies, or —and why not?— serrano ham (yes, that quintessential Spanish ham).

 

 

 

 

There are different types within each olive variety, depending on origin or ripeness. But one thing is clear, we love olives in all their forms. Have you tried them yet? They’ll blow you away!

How is olive oil made in Spain?

How lovely Spain is, and how we relish its land and seasons!

 

It is precisely this pairing of climate and countryside that have made it the world’s top olive oil producer. Would you like a step-by-step breakdown of how olive oil is made in Spain? Then read on.

 

Growing the olives.

 

Although Spain as a country produces olive oil, the areas of Extremadura and Andalusia are particular and have the perfect conditions for growing olives.Together, they account a 50% of the output of this exquisite liquid (source: COI published in November 2018 from the harvest 2016/17).

 

Harvesting.

 

In Spain, the season for picking olives is from October through January. But importantly, the quality of the olive oil varies based on when the olives are harvested. Those picked at the beginning of the season are used to make extra virgin olive oil, which is higher quality than the other types of oil.

 

 

Grinding.

 

The olives are then brought to an oil mill, where the grinding process begins. The mill crushes the whole olives with their pits, yielding a pulp that is then mixed to make it more uniform and easier to extract the final oil.

 

 

Extraction.

 

At this point, the air will begin to be filled with the aromas of the oil. Can you smell them? It is time to extract the final product. The pulp of ground olives is passed through a press and then a decanter, which centrifuges the product to turn it into the oil we all know and love.

 

And voilà! We can now enjoy our favorite olive oil, with its unique flavor and unmistakable aromas. And it’s all thanks to the olive oil production process done in Spain. Would you like a taste of the end result?