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Since 1866 around a table

The only way to offer an excellent quality oil, is taking care the olive tree as we have done since our origins.

Taste and learn with your family

Learn to taste oil at home with your loved ones and enjoy a plan full of love. To be able to enjoy a unique flavor, we teach you how to choose a good olive oil and how to preserve all its properties.

Choose the quality

At Carbonell we want you to taste the authentic quality and love that is hidden inside each olive oil bottle.


Make sure you choose the oil that goes with you. The intensity of the taste will make your palate enjoy different sensations.

Consume and harvest

The oldest harvests and the dates of preferent consume closest to the limit, reduce the quality of the oil's properties.

Type of bottle

The design of the bottle and the material with which it is made, help to neutralize the effect of the sun and the heat on the oil


Choose oils that match perfectly with the dishes you are cooking, enhancing their flavor and the love you have put into cooking them.

Preserve its properties

Oil is a living food and constantly changing. To preserve its properties, it is necessary to follow a few simple steps

Fast consume

The faster you consume the oil, the fresher it will be. Its properties are alive, just like in natural products.

Avoid light

The light that comes from the sun and light bulbs damages the oil. We recommend leaving the olive oil in a closed place.

Away from heat

Heat also damages your oil. It is recommended to store the oil between 18 and 20 degrees. It is not necessary to refrigerate it.

The color

The yellow olive oils are as good as the green ones. The color of the oil does not mark its quality.

Prepare your senses

It’s time for the tasting. Follow a few simple steps and prepare your palate to feel the quality of the oil.

1 Choose your glass

A dark glass, for instance blue, is advisable in order not to pay attention to the color, because it is not a quality indicator.

2 Warm the oil

Press one palm around the glass and cover the glass with your other hand. Warm the glass with your hands to raise the temperature.

3 Inhale the aromas

Uncover the glass and put your nose over it, then inhale to take in and discover all the aromas.

4 Taste the oil

Take a small amount of oil on your tongue. Let some air into your mouth to better feel the flavors. Close your mouth and breathe through your nose. Swallow down part of the oil.

Emotions and feelings

Feel each nuance and enjoy a flavor full of details.


The flavor ranges from green to ripe depending on the time the olive was in the tree. This nuance is noticed in the nose and in the mouth leaving a pleasant natural vegetal aroma. Remember salad or banana.


This characteristic is generally associated to the polyphenol level. You can detect it in your throat after consuming the oil.


The sides of your tongue can detect the bitterness of the oil. This characteristic is related with the polyphenol level.


An oil is more or less sweet when it lacks bitterness. This is a nuance of flavor you can notice at the tip of your tongue and in your mouth.


In this part of the tasting, you will have to test your smell. Decipher if the aromas you perceive are vegetable or fruity.

Plants and vegetables

Meadow, Olive leaves, Green leaves, Fig leaves, Tomato vine, Artichoke, Eggplant

Aromatic herbs and spices

Basil, Thyme, Rosemary, Mint, Cinnamon, Chamomile

Fruit and dried fruits

Banana, Apple, Mango, Red fruits, Tomato, Fig, Avocado, Almonds, Walnuts, Pine nuts


If the oil has not been well preserved or you have chosen a low quality oil, its flavor may be altered. Do you identify any of these flavors or smells in your oil?


Flavor coming from olives in which its have developed abundant fungi by remain piled with moisture.


Olive oils that have suffered oxidation, because of their prolonged contact with the air or even have had multiple exposures with heat, light or ventilation.

Strong flavor

Dense sensation or flavor with too much intensity, originated during the process of oil blending.

Vinegar flavor

Because the olives have been stored in excess before being processed, thus initiating the fermentation process.