Review of Badia a Coltibuono Olive Oil 16.9 Harvest 2008

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.

Product Description
The classis Tuscan oil, produced since 1058. Typical peppery Aftertaste. Perfect for dressing salads, vegetables, potatoes, pasts, soup or bread. Available in a liter bottle 33.8 oz and 16.9oz.Acidity 0.19%

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Review of Badia a Coltibuono Extra Virgin Olive Oil 2008

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.

Product Description
Now in Stock.

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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Review of Vinegar Badia a Coltibuono Red Vinegar

This is an excellent red wine vinegar.It is tart without being overpowering.I tried a lot of supermarket brands and they all had a bitter taste.This one is worth the money.

This is the recipe that I use.

Red Wine Vinaigrette

· 1/2 cup red wine vinegar
· 1/2 tsp Dijon mustard
· 1/2 teaspoon salt
· 1 teaspoon sugar
· 1 cup olive oil
· 1 teaspoon Italian seasoning
· 1/4 teaspoon black pepper (optional)
· 1/2 clove crushed garlic (optional)

Add the mustard, sugar and salt to the vinegar.Mix well.Add the oil slowly while mixing.Serve.If refrigerated, let it come to room temperature and mix.

Follow the order of vinegar, mustard and oil for best results.Mustard is an emulsifier and will help keep the dressing from separating.


Product Description
Classic vinegar aged tree years in oak by one of Italy best wine producer.Robust taste,aroma;7.% acidity

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