Badia a Coltibuono

By Badia a Coltibuono

Badia a Coltibuono is widely considered by chefs, food critics, consumers and media as a benchmark extra virgin olive oil, by which others are judged. This was the first Tuscan extra virgin olive oil introduced into the United States almost half a century ago.
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About Badia a Coltibuono

The historic estate was established as a monastery in 1058. The monks grew vines and olives. Since 1846, it has been tended to by six generations of the Stucchi Rinetti family. 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.
Producer Profile
Tasting Sensations
Bitter Almond
Fig Leaf
Green Pepper
Gold award

Food Pairing

Greek Salad


Food Pairing

Pea Soup


Food Pairing

Roasted Potatoes

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