Taste the gold standard of Tuscan extra-virgin olive oil. Badia a Coltibuono (“Abbey of the Good Harvest”) has been producing estate-grown olive oil in Chianti since the 11th century and was the very first Tuscan EVOO imported to the United States. This exquisite oil represents centuries of tradition and the height of Italian craftsmanship.
Badia a Coltibuono is made entirely from hand-harvested estate olives grown on the sun-drenched slopes of Gaiole in Chianti. A blend of Frantoio, Leccino Minerva, Leccio del Corno, Maurino, and Pendolino cultivars, it’s cold-extracted within hours of picking to preserve its intense flavor and low acidity (typically under 0.5%). Expect a robust fruitiness with notes of fresh-cut grass, green almond, and toasted hazelnut, followed by a clean bitterness and a peppery finish—a hallmark of high polyphenol content. This oil is beloved by chefs and food critics worldwide for its depth, balance, and freshness.
Use it generously to finish bruschetta with grilled bread, ripe tomatoes, and sea salt, or to elevate rustic Tuscan dishes like panzanella, ribollita, and cannellini bean soup. Drizzle over carpaccio, salmon tartare, grilled steak, or a simple salad of heirloom greens with Chianti red wine vinegar and Parmigiano. From the sauté pan to the table, it turns everyday meals into elegant Italian feasts.
The Stucchi Prinetti family has stewarded the abbey’s groves for six generations, practicing organic and biodiverse farming. Their careful process—from hand-sorting to nitrogen-flushed bottling—locks in the vivid emerald color and bold flavor that define authentic Chianti Classico olive oil. Store away from heat and light and enjoy within 18 months of harvest for peak aroma and flavor.