Quattrociocchi

Extra virgin olive oil produced in the Lazio region (Italy) using early-harvest olives of native varieties.

The olives are harvested by hand and the best ones are pressed daily at the family-run mill to preserve their aromas and flavour. Cold pressing is carried out at a temperature below 27°C to produce extra virgin olive oil of the highest quality.

The Quattrociocchi brand has won awards at the world’s leading specialist competitions, such as BIOL, Sol D’Oro, London IOOC, New York IOOC, Olive Japan, Der Feinschmecker and Athena IOOC. Quattrociocchi has also been recognised by the Flos Olei guide and included in the TOP 10 Best Extra Virgin Olive Oils in the Evooleum Guide.

Product added to wishlist
Product added to compare.