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Quattrociocchi Delicato ‑ Glass bottle 500 ml.
€19.90
Tax included
Price per liter:
€39.80 /L
HARVEST 25/26
NEW
Organic extra virgin olive oil from an early harvest, cold-pressed in the Lazio region (Italy) and made from Leccino olives.
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Also available by the case
Organic extra virgin olive oil from the Lazio region (Italy), made from early-harvest Leccino olives.
The olives are harvested by hand within 24 hours, and cold pressing takes place at the producer’s own mill to ensure the maximum freshness and quality of the final product.
It has a green colour with golden highlights. On the nose, it is clean and enveloping, with balsamic aromas of asparagus, broad beans and pea pods. On the palate, it is delicate and vegetal, with hints of broad beans and peas and a subtle, well-balanced bitterness and piquancy.
Food pairing: This extra virgin olive oil is perfect for enhancing the flavour of a wide variety of dishes, particularly mayonnaise, carpaccio, rice salads, asparagus risotto, pea soups, steamed fish, fresh cheeses and biscuits.
Quattrociocchi’s quality has been recognised 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 TOP10 World's Best Extra Virgin Olive Oils in the Evooleum Guide.
- Cultivation
- Organic
- Zone
- Italy
- Packaging
- Bottle
- Inhalt
- 500 ml
- Brand
- Quattrociocchi
- Variety
- Lecinno
- Harvest
- 2025-2026
- Fruity
- Intense
- Sweet
- Light
- Bitterness
- Light
- Fervence
- Light
- Nose
- Asparagus
Fresh grass
Peas - Family
- 31612_Aceite - Quattrociocchi
12074
1000 Items
The Quattrociocchi family has been growing olive trees since 1888, passing down their tradition and passion for the land from one generation to the next. Since the early 2000s, the company has been run by Americo Quattrociocchi, the founder’s grandson.
Their estate is nestled amongst organic olive groves on the sun-drenched hills of the Italian town of Alatri, in the Lazio region. The olives are harvested by hand and the finest ones are pressed daily in the family’s 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.
Today, the Quattrociocchi family produces some of the finest extra virgin olive oils on the market, earning them international recognition and prestigious awards at renowned competitions such as BIOL, Sol D'Oro, Olive Japan, London IOOC, Athena IOOC, Flos Olei and Evooleum.
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