Badia a Coltibuono Extra Virgin Olive Oil

Taste the gold‑standard of Tuscan extra‑virgin olive oil. Badia a Coltibuono (“Abbey of the Good Harvest”) has pressed estate olives in Chianti since the 11th century and was the very first Tuscan EVOO imported to the United States.

Why it stands above the rest

• 100 % Italian, estate‑grown & hand‑harvested
• Cultivar blend: Frantoio, Leccino Minerva, Leccio del Corno, Maurino & Pendolino
• Cold‑extracted within hours of picking; acidity typically < 0.5 %
• Robust fruitiness with notes of fresh cut grass, green almond and toasted hazelnut
• Classic Tuscan “pinch” — a clean bitterness up front and a lingering pepper tingle in the throat, proof of high polyphenols
• Award‑winning; benchmark cited by chefs and food critics worldwide

Serving & pairing ideas

• Drizzle generously over grilled bread, ripe tomatoes and sea salt for the perfect bruschetta. • Finish Panzanella, ribollita or cannellini‑bean soup; the oil’s bite brightens rustic dishes.

• Spoon over carpaccio, salmon tartare or grilled steak just before serving.

• Dress heirloom greens with Badia a Coltibuono, Chianti red‑wine vinegar and a shower of Parmigiano for the quintessential Italian salad.

Producer story

The Stucchi Prinetti family has stewarded the 1,000‑year‑old abbey’s groves for six generations, cultivating biodiversity and organic practices on the sun‑drenched slopes of Gaiole in Chianti. Their meticulous approach—from hand‑sorting olives to nitrogen‑flushed bottling—locks in the vivid emerald color and bold flavor that define authentic Chianti Classico olive oil.

Storage Keep tightly capped, away from heat and light; enjoy within 18 months of harvest for peak aroma.

From your final swirl in the sauté pan to an elegant finishing touch at the table, Badia a Coltibuono Extra‑Virgin Olive Oil turns everyday cooking into a taste of Tuscany.

• Country of Origin Italy
• Region CHIANTI, TUSCANY
• Oil type Blend
• Fruitiness Robust