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COMPANY HISTORY
The Quattrociocchi family has specialised in olive cultivation since 1888, and dedication to this work has been handed down over the years, with full respect for local traditions. The family still lives in the same farmhouse, which stands among the ancient olive trees. Following the best of tradition, Americo Quattrociocchi, grandson of the founder, produces his own oil and promotes it on top international markets. These efforts have been rewarded and Quattrociocchi oil has received some 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.

TYPE OF COMPANY
A family-run business.

THE TERRITORY
Frantoio Americo Quattrociocchi nestles among ancient olive trees in beautiful hills, a place of infinite historical, cultural and artistic interest. Aletrium, as the Romans called the town of Alatri, was one of the most important strongholds in the Ernici Mountains. It is known that Alatri was already in existence between the fifth and sixth centuries B.C. The town is of great interest for its archaeological remains and mediaeval buildings; it is dominated by the Acropolis and characterised by its intricate maze of little streets, surrounded by majestic city walls.

L’Olio Extravergine di Oliva

  • Nome olio
  • OLIVASTRO
  • Varietà di olive
  • ITRANA, MORAIOLO, LECCINO E FRANTOIO
  • Produzione media annua
  • ND
  • Sistema di produzione
  • CICLO CONTINUO A BASSA TEMPERATURA
  • Profilo organolettico
  • Colore: L’olio si presenta alla vista di colore giallo dorato con riflessi verdi.
    Odore: all’olfatto presenta un fruttato verde intenso e lievi sentori di oliva verde. Il fruttato è esaltato da complesse note vegetali tra le quali si ritrovano la foglia, l’erba, il carciofo, il pomodoro verde e la mela.
    Sapore: al gusto l’amaro ed il piccante appaiono decisi ma gradevoli ed equilibrati; note di mandorla verde in chiusura rendono l’olio di elevata fragranza e qualità. Media la fluidità, buona l’armonia tra naso e bocca.
  • Usi gastronomici raccomandati
  • Ideale su antipasti di funghi porcini, bruschette con pomodoro, insalate di tonno, marinate di polpo, zuppe di fagioli, cous cous di carne, pesce spada ai ferri, carni rosse o nere alla brace, formaggi stagionati a pasta filata.
  • Produzione media annua
  • ND
  • Sistema di produzione
  • CICLO CONTINUO A BASSA TEMPERATURA

  • ADDRESS:

    Via Mole S.Maria • 03011 Alatri (FR)

  • TEL:

    +39 0775 435392

  • CONTACT:

    Americo Quattrociocchi