Olio quattrociocchi Awards
Olio Quattrociocchi History
The pruning is also done in a wise and accurate way,
fruit of a tradition handed on from generations,
allows to obtain large and meaty olives giving high quality oil.
The pruning is done in the first days of February, and it is done by hand by trained personnel.
a treatment is
carried out based on
copper and lime to disinfect the tree.
Today the olives are still picked by hand and pressed
daily to keep its taste and fragrance.
is a delicate operation and its implementation will depend on the success of the oil.
We select the best olives resulting in a fine quality while
integrity of the olive oil itself, and a longer shelf life.
This is an ancient
technique but that's where lies the secret of our oil..
the oil is cold pressed, so the fruit with the gently pressed, produces a high quality oil with a fruity fragrance oil, the pride of the company. The olives are placed in special containers, weighed and checked and subsequently placed in the cycle of production that takes place at a temperature below 27 ° C, which is the maximum allowed threshold to define the cold pressing. the extraction is carried out in stainless steel tanks to ensure perfect preservation of the product remaining inside these containers until bottling. . It does not carry out any kind of filtering.
Olio Quattrociocchi product
Also this year the Quattrociocchi oil got a great prize for Best Extra Virgin Olive Oil from organic farming, Olivastro - Black Label.
Since 1888 the Quattrociocchi family has been dedicated to the cultivation of olive trees, passing on this passion over the years and keeping in time and in full respect of the tradition. The farmhouse, still the residence of the Quattrociocchi family, is located among the olive trees. Always in the wake of the best tradition, Americo Quattrociocchi, grandson of the founder, produces his best oil promoting it as the finest.
Frantoio Oleario - Quattrociocchi Americo 03011 Alatri (FR) Italy
Via Mole S.Maria
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