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.
PAIRINGS: Use to dress panzanella, a salad made with yesterday’s bread and summer vegetables, spooned over warm grilled bread and sprinkled with sea salt, on salmon tartare, or to finish kale and cannellini bean soup or any dish that calls for a drizzle of “olio crudo."
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