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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