Badia Extra Virgin Olive Oil, 2 L

Extra virgin olive oil in a 2-liter format built for kitchens that pour all day — restaurants, large households, anyone running a Mediterranean pantry. Cold-pressed, unrefined, with the green, peppery finish that defines first-press oil.

Common Uses

Build a Spanish sofrito with onion, garlic, and tomato. Roast sheet-pan vegetables with oregano and sea salt. Sauté chicken cutlets for piccata, fry eggplant for parmigiana, or pour into a pool with balsamic for bread service. Dress chickpea salads, drizzle hummus, finish minestrone, base every vinaigrette.

Cuisine Context

Italian, Spanish, and Greek cooks treat olive oil as the workhorse fat — used in sautés, braises, baking, and raw finishing. A 2-liter bottle is standard for any home that cooks Mediterranean meals through the week or runs a kitchen at volume.

Pro Tip

Decant working amounts into a smaller bottle near the stove and keep the 2L sealed in a cool, dark cabinet. Light and heat degrade olive oil faster than time does.

Ships from Doral, FL.