Badia Extra Virgin Olive Oil. 1 liter oz 33.8 oz

Olive oil is the quiet backbone of Cuban cooking — the fat that carries the garlic in mojo, that fries the sofrito before the tomato goes in, that finishes a plate of yuca right before it hits the table.

Badia's extra virgin olive oil leans Andalusian in style: mild, bright, with an earthy finish that doesn't overwhelm the comino, garlic, and naranja agria doing the seasoning work. The 33.8 oz bottle is the standard household size for kitchens that cook from scratch most nights.

Common Uses: blooming garlic for mojo criollo, building sofrito for ropa vieja and picadillo, finishing bacalao a la vizcaína, frying yuca or tostones, marinating shrimp for camarones al ajillo, and drizzling over warm bread at breakfast.

Cultural Context: Cuban cuisine inherited its olive oil habit from Spain — specifically from the Andalusian and Canary Islander cooks who shaped the island's kitchen vocabulary. In Cuban-American households, the bottle by the stove is the one thing that gets used every single day, regardless of what's cooking.

Pairs With: Badia comino, whole garlic heads, naranja agria, Spanish bay leaf, and Badia sazón.

Ships nationwide to families who keep a Cuban kitchen wherever they live.