Badia a Coltibuono Extra Virgin Olive Oil

BADIA A COLTIBUONO IS WIDELY CONSIDERED BY CHEFS, FOOD CRITICS, CONSUMERS, AND MEDIA AS THE BENCHMARK EXTRA VIRGIN OLIVE OIL, BY WHICH ALL OTHERS ARE JUDGED. This was the first Tuscan Extra Virgin Olive Oil introduced into the United States, almost half a century ago.

CULTIVARS: A blend of Frantoio, Leccino Minerva, Leccio del Corno, Maurino and Pendolino.

NOTES: This extra virgin olive oil is golden yellow, with green nuances. This oil has an intense aroma of fresh olives with a hint of toasted nuts. The distinct peppery sensation produced at the back of your throat on the oil’s finish and bitter after taste are typical of oils produced from hand harvested ripening olives.

THE HISTORIC ESTATE WAS ESTABLISHED AS A MONASTERY IN 1058. The monks grew vines and olives. Since 1846, six generations of the Stucchi Prinetti family have tended to it. In 1962 Piero Stucchi Prinetti realized the potential of the estate’s extra virgin olive oil. He treated his oil production just like his fine wine, taking care in the selection of the fruit and pressing it immediately after harvesting.