Since its creation, Carbonell’s bold Classic Olive Oil has made more than a name for itself; its distinct taste has made history.
In 1866, Antonio Carbonell started his business with a small olive grove and a bull named Benito. Benito’s loyal and reliable nature made him a local icon and children came from miles around to watch him work.
Just like the well-loved Benito, Carbonell Classic Olive Oil is hardworking and full of Spanish flavor. Dedicated to upholding tradition, it is a good choice for grilling and making distinct pastas, sauces, and soups. Whatever you do, the spirit of Spain will be with you.
In the 18th century, a cultural tradition took shape around the shared love of Carbonell Classic Olive Oil. Villagers would gather together and dance their sorrows away while enjoying food made with Carbonell. Thus, the flamenco dance style began to emerge in honor of the rich, yet pure, taste of Carbonell Classic Olive Oil.
Do you know someone who is feeling low? Send a flamenco dancer to dance your friend's sorrows away.Send Dancer
Tuscan-Braised Chicken Thighs with Garlic and Rosemary
- 1/2 cup Carbonell Classic Olive Oil
- 8 bone-in, skin-on chicken thighs
- 1/2 cup dry white wine
- 1 yellow onion, sliced
- 3 cloves of garlic, skin removed, crushed
- 2 stalks of celery, sliced
- 1 stalk of rosemary, chopped
- 1 tbsp. fine sea salt
- 1/4 tsp. dry red chili flakes
- Freshly ground pepper
- At least 4 hours, but no longer than 12 hours, before cooking, season the chicken thighs with salt, pepper, and the red chili flakes. Let stand in the refrigerator uncovered. Preheat the oven to 275°F. Heat a large oven-safe pot with a lid on medium-high heat.
- Add Carbonell Classic Olive Oil. When the oil begins to simmer, add the first four chicken thighs skin-side down.
- Cook the chicken thighs until golden brown (about 4 to 5 minutes). Remove the first four thighs and place on a clean plate to rest and repeat with the other four.
- Once all 8 pieces of chicken are cooked, add the onion and celery. Once the vegetables are soft, add the garlic and cook for another 2 minutes. Add the rosemary and stir.
- Place the chicken thighs on top of the vegetables.
- Add the white wine and cover with the lid. Place the pot in the oven and cook for 45 minutes to an hour or until the chicken is tender.
- Remove the pot from the oven and place the chicken thighs on a serving platter. Reduce the cooking liquid by half.
- Spoon the vegetables and Carbonell Classic Olive Oil over the top of the thighs and serve!
Grilled Pork Loin with Tomato Vinaigrette
- 8 ounces Carbonell Classic Olive Oil
- 4 pork tenderloins, portioned to 6 ounces
- 1 1/2 lb. heirloom tomatoes, coarsely chopped with the juices reserved * 2 shallots, peeled and minced
- 2 garlic cloves, peeled and minced
- 1 tbsp. sherry vinegar
- 1 tbsp. flat parsley, picked and chopped
- 1 tsp. oregano, picked and chopped
- 1 tbsp. Espelette chili flake (or any other mild, smoky, dried chili flake)
- 1 tsp. fennel pollen, or toasted and ground fennel seeds
- Kosher salt to taste
- Freshly ground black pepper, coarse, to taste
- Place chopped tomatoes, garlic, shallots and vinegar in a bowl. Season with salt and pepper. Allow to sit, covered at room temperature for 1 hour.
- Rub pork tenderloin with 4 ounces of Carbonell Classic Olive Oil. Season with fennel seed, salt and pepper. Let marinate for 30 minutes.
- On a preheated grill, cook the pork tenderloin to desired degree of doneness, moving and turning often. Remove to a deep platter to rest, saving juices.
- Uncover the tomatoes, add 4 ounces of Carbonell Classic Olive Oil, chili, parsley, and oregano. Mix to combine. Taste for seasoning. (May need more olive oil, salt and pepper.)
- Slice the pork loins 1/4-inch thick.
- Add the drippings to the tomato vinaigrette.
- Lay the pork slices on a platter, and top with some of the vinaigrette. The extra vinaigrette can be used to dress a side, such as grilled romaine or asparagus.
Baked Cod Fillets with Oregano
- 1/4 cup Carbonell Classic Olive Oil
- 4 six-ounce, center-cut cod fillets
- 4 large ripe plum tomatoes cut into eighths
- 2 sprigs of fresh oregano, picked
- 2 cloves of garlic, peeled and crushed
- 1/2 cup green olives, pitted and cut in half
- 1 lemon
- 2 tsp. salt
- Fresh black pepper
- Season the cod with the salt and pepper on both sides and let sit at room temperature while the oven preheats to 350°F.
- In a large sauté pan, add the Carbonell Classic Olive Oil and heat over medium heat.
- Add the crushed garlic. As soon as the garlic begins to sizzle without color, add the tomatoes and stir.
- Once the heat has come back to the pan and the tomatoes begin to simmer, add the cod fillets. Cover the pan with a lid or aluminum foil and place in the oven. Bake the cod for 6 minutes.
- After 6 minutes, the cod should be warm on the inside. To check, poke with a cool metal skewer and feel for temperature. If the skewer is cold, place the pan back in oven for an additional 4 minutes or until the skewer is warm but not hot.
- Once the fish is cooked, finish the top of the fish with some juice from the lemon. Place the fish on a plate or serving platter.
- Add the oregano and olives to the tomatoes and stir together. Spoon the tomato-olive mixture over the top of the fish and enjoy!
Unveiled at the St. Louis World’s Fair in 1904, the gypsy on Carbonell’s label left a remarkable impression. Women worldwide immediately sought to emulate her hairstyle, leading to the term “gypsy bun.” Since then, The Gypsy has continued to represent the distinct and timeless flavor of Carbonell Classic Olive Oil.
In addition to making bold fashion statements, gypsies have a way with words. Learn how to embolden your speech with these classic phrases translated into Castilian.You complete me. I'm lost without you. All's fair in love and war.
Bullfighting is a classic pastime of the Spanish world. But few realize that it can credit its beginnings to Antonio Carbonell. Antonio was known to fight off the fierce bulls that stalked the groves used to make his Classic Olive Oil with a bright red tablecloth. The bulls became so frightened they never came near the groves again.
In the arena, the bullfighter waves a bold, red cloth in front of the bull to make it charge. See how long you can withstand the same intimidation.