Review of Badia a Coltibuono Olive Oil Harvest 2008 Released 2009 33.8oz

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.

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Product Description:
This Extra Virgin Olive Oil is an authentic product entirely extracted by natural methods, first cold pressed and free of any type of heat or chemical treatment. Its natural acidity is traditionally among the lowest in the world. If naturally derived, low acidity is an indication that the olives weere harvested early and pressed on the same day. Such oi is rich in natural anti-oxidants and is highly resistant to rancidity. The colour of badia a Coltibuono's extra Virgin Olive Oil is golden yellow with strong green nuances; it tastes of typical fruitiness and rich olive falvour. The mild peppery sensation experienced at the back of palate and slighty biter aftertaste are characteristic of an oiol produces from tree picked olives which are not excessively mature. These qualities give th oil maximum conservation capacity as well distinct taste. To preserve this oil at its best keep in a cool place, protected from direct sunlight. Acidity .22%

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