QUATTROCIOCCHI

Region: Lazio

Company name: Quattrociocchi Americo

Locality: Alatri (Frosinone) and Sonnino (Latina)

Historical context and birth of the company

The Quattrociocchi family has been dedicated to the cultivation of olive trees since 1888, passing this passion down over the years and maintaining full respect for tradition over time. The farm, which is still the residence of the Quattrociocchi family, is located among centuries-old olive trees. Always in the wake of the best tradition, Americo Quattrociocchi, grandson of the founder, produces his oil by promoting it on the best international markets. The results have arrived and Quattrociocchi oil has received prestigious awards; the ERCOLE OLIVARIO, the BIOL INTERNATIONAL AWARD, the DER FEINSCHMECKER, the SOL D’ORO and the FLOS OLEI 2011, 2013, 2014 and 2015.
Over time, the company has broadened its horizons, also producing other products such as jams, sweet creams, vegetables and pates in extra virgin olive oil, pasta, using ingredients of excellent quality, transformed with the best technologies.
In short, tradition and innovation.
A new, modern oil mill in Terracina (Lt) is soon to be opened, with an adjoining storage warehouse and shop for the entire price list.

“At my first competition, a famous taster said that my oil was not a good oil. Since then I have promised myself to reach the roof of the world. And so it was.”
Americo Quattrociocchi

Variety
The varieties processed are all local varieties, among which Olivastro and Moraiolo (Superbo) certainly stand out.

Pruning
Pruning is done by hand in an accurate and skilful way, the result of a tradition handed down for generations. It allows to obtain large and pulpy olives that give high quality oil. It is carried out from the first days of February and is done by hand by specialized people. After pruning, a copper and lime treatment is carried out to disinfect the tree.

Olive harvest
Even today, the olives are harvested by hand and pressed daily in the oil mill owned by them so as not to lose their flavor and fragrance. Harvesting is a delicate operation and the success of the oil depends on its execution. The stripping allows to make a selection of the best olives thus obtaining a high quality oil while preserving the integrity of the olive itself and a longer conservation.
This is an ancient technique but that is where the secret of our oil lies.

Milling
The oil extraction system is the cold one so that the fruit, delicately pressed, produces a first choice green gold oil, a clear scent of oil with a fruity flavor, the pride of the company. The milling takes place in the 12 hours following the harvest with the cold method. The olives are stored in special containers, weighed and checked and subsequently placed in the production cycle which takes place at a temperature below 27° C, which is the maximum threshold allowed to define cold pressing all inside stainless steel tanks that guarantee perfect conservation of the product which will remain inside these containers until bottling.

For all the terminologies used in olive growing go to our GLOSSARY

• Ercole Olivario
• Bio Cordoba 200/2010
• Oil Award 2009
• Sol d’Oro 2010
• Biol 2006/2012
• Olive Japan 2012
• Flos Olei 2011/2013/2014
• Montiferru 2013
• New York International Competition 2013
• Sol D’Oro cat. Bio
• Orii del Lazio 2013/2014
• Terra di Cicerone Oil 2014
• AIPO 2014