It is since 1888 that the Quattrociocchi family is edicated to the cultivation of olive trees, handing over the years this passion and keeping in time and in full respect of tradition. The farm, still the residence of Quattrociocchi family, is situated among olive
trees. Also in the wake of the best tradition, Americo Quattrociocchi grandson of the founder, produces his best oil promoting it on the best
worldwide markets. The results came and the oil from Quattrociocchi has received prestigious awards, the Hercules OLIVARIO, the International Prize BIOL, Der Feinschmecker, the SOL D’ORO
and FLOS OLEI 2011 and 2013.

Our Processing

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. After pruning, 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 fragance. The harvesting, 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 preserving the 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 contrinate 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. Is not carried out any kind of filtering.