Badia Extra Virgin Olive Oil, 250 ml

Extra virgin olive oil cold-pressed from olives — the foundational fat of Mediterranean cooking, pressed without heat or chemicals to keep the fruit-forward character intact. The 250 ml bottle is a working size for one or two cooks who pour daily.

Common Uses

Finish a Tuscan ribollita or pasta e fagioli with a raw drizzle. Whisk into a Spanish sherry vinaigrette for escarole and white beans. Confit garlic and rosemary over low heat, sauté shrimp in gambas al ajillo, or roast potatoes with sea salt and oregano. The base for Italian bruschetta, Greek horiatiki, and Provençal aioli.

Cuisine Context

Across the Mediterranean basin — Italy, Spain, Greece, southern France — olive oil isn't an ingredient, it's the medium. It carries garlic in a sofrito, dresses a caprese, fries calamari, and finishes a soup. Every meal touches it.

Pro Tip

Cook with one bottle, finish with another. Heat dulls the peppery top notes, so save your freshest pour for raw applications — over burrata, grilled bread, or right before serving.

Ships from Doral, FL.