$68.00
The Quattrociocchi Olivastro extra virgin olive oil is a monovarietal oil made exclusively from the Itrana olive cultivar, known for its intense fruity and vegetal notes with a balanced bitter and spicy finish.
Cultivar
The oil is produced entirely from the Itrana olive variety, which is native to the Lazio region of Italy where the Quattrociocchi farm is located. The olives are hand-harvested and cold-extracted daily to maintain freshness and high levels of polyphenols.
Quattrociocchi Olivastro is a robust, intensely fruity oil with a complex aromatic profile.
Aroma: Ample and enveloping, with distinct hints of green olive, freshly cut grass, artichoke, green tomato, and apple, along with aromatic notes of basil, mint, and parsley.
The palate is fine and complex, with determined yet well-balanced bitterness and pungency. It features vegetal tones of chicory, broad beans, lettuce, and celery, with a smooth and pleasant finish of green almond.
This robust oil is ideal for use as a finishing oil on a variety of medium to strong-flavoured dishes.
Meats and Fish: Excellent on BBQ meat ,mushrooms, grilled swordfish or other oily fish, roast lamb, stewed game, grilled red meat.
Vegetables and Legumes: Pairs well with garden salads, raw and grilled or roasted vegetables, asparagus soups, and bean or lentil soups/appetisers.
Cheeses and Other Dishes: Complements first courses with sausage, bruschetta with tomato, and medium-mature or aged cheeses.
Miscellaneous: Reviewers also praise it with pasta dishes, or even drizzled over cream ice cream with dark chocolate for a sophisticated contrast.
| Flavour Intensity | |
|---|---|
| Cultivation Type | |
| Cultivar / Variety | |
| Oganic/Bio | |
| Filtered | Yes |
| Food Pairing | Bruschetta, Cooked Vegetables, Legumes, Oily Fish, Red Meat, Salads |
| Polyphenol Level |
The Quattrociocchi extra virgin olive oil is produced by the Quattrociocchi family farm, located in Alatri in the heart of the Ciociaria region of Italy. The family’s philosophy combines a respect for over a century of tradition (dating back to 1888) with modern, sustainable practices, including organic farming methods and a commitment to quality and authenticity. The olives are exclusively grown on the family’s organic estate, hand-picked, and then milled daily in the company’s mill using a cold-extraction, continuous cycle process to ensure maximum freshness and preserve the oil’s complex flavors and high quality.
