Badia Extra Virgin Olive Oil. 500 ml

Badia Extra Virgin Olive Oil. 500 mlBadia's extra virgin olive oil is the everyday Spanish style oil that lives next to the stove in Cuban kitchens mild enough for a raw drizzle, sturdy enough to start a sofrito. Sourced in the Andalusian tradition, the 500 ml bottle pours clean and golden green with the earthy, slightly grassy character Cuban cooks expect when finishing yuca con mojo or building bacalao a la vizcana. Common Uses: sauting onion and garlic for sofrito, finishing yuca con

Badia's extra virgin olive oil is the everyday Spanish-style oil that lives next to the stove in Cuban kitchens — mild enough for a raw drizzle, sturdy enough to start a sofrito.

Sourced in the Andalusian tradition, the 500 ml bottle pours clean and golden-green with the earthy, slightly grassy character Cuban cooks expect when finishing yuca con mojo or building bacalao a la vizcaína.

Common Uses: sautéing onion and garlic for sofrito, finishing yuca con mojo, sizzling camarones al ajillo, dressing bacalao salads, drizzling over tostadas at breakfast, marinating pork before the oven.

Pantry Role: fat/oil base · sofrito starter

Cultural Context: Olive oil entered the Cuban kitchen through Spain — it's the fat behind the Iberian half of the island's cooking, the one used for ajillo, bacalao, and Sunday seafood, while lard and corn oil handle the Afro-Caribbean side. A bottle of good olive oil on the counter is a quiet sign that someone in the house still cooks the way their grandmother did.

Pairs With: fresh garlic, naranja agria, Spanish paprika (pimentón), Badia comino, sea salt, crusty Cuban bread.

Ships nationwide to Cuban-American households who want a dependable, Latin-brand olive oil on the shelf — no specialty store run required.