Badia a Coltibuono olive oil is a legend, deservedly so. But be forewarned -- if you are used to the bland olive oils sold mass market in most supermarkets, the strong assertive character may come as somewhat of a shock. As noted in the Amazon product description, "according to Deborah Krasner in "The Flavors of Olive Oil", this oil "...is strongly and pleasantly bitter, with a pronounced burn....'It made my face scrunch up.' Very green and grassy, this is an oil made for drizzling."" I would tend to agree with that. In my opinion, this is really at it's best drizzled over grilled meats, vegetables and salads almost as a condiment. For dipping bread and most cooking (it's too expensive for most chefs on a budget like mine anyway) you might prefer an oil from Sicily, Spain, Australia or California, which are softer and more buttery. That said, for purists, this may be the right olive oil even for bread dipping. It's flavors and aromas are remarkably complex and powerful.Click Here to see more reviews about: Badia a Coltibuono Extra Virgin Olive Oil 2008
Product Description:
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Badia a Coltibuono's famous olive oil is produced in the area surrounding the property in northeast Tuscany. Badia is the word for monastery, and the property is based around a medieval monastery. Much of the original property's olive trees were killed in the 1980s by very severe weather, and the current olive oil is a blend of oil from growers in the area, rather than from the Coltibuono estate proper. This blending gives the oil more predictable flavor and is still a fine representative of the pinnacle of Tuscan olive oil.
Perfect for salads, vegetables, potatoes, pasta, soup, and breads.
According to Deborah Krasner in "The Flavors of Olive Oil", this oil "...is strongly and pleasantly bitter, with a pronounced burn. 'Almost raw' said one taster, while another said, 'It made my face scrunch up.' Very green and grassy, this is an oil made for drizzling."
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