Americo Quattrociocchi grows olives at Alatri in Ciociaria and has taken his single-cultivar oils to international awards. The catalogue here starts from the oil and widens to everything that surrounds it in that kitchen: patés, preserves, jams and pasta.
Extra virgin olive oil
- Single cultivar from Itrana olives — the most recognisable profile of the range.
- Classico in 250 and 500 ml and Delicato in 500 ml, for different raw uses.
- 250 ml flavoured — white truffle, porcini, organic lemon and organic chilli, made by milling the ingredients together.
Patés and preserves
- 190 g patés — green olive, black olive, artichoke, asparagus, mushroom, sun-dried tomato and truffle crema tartufata.
- In oil — sliced aubergine, chicory and sun-dried tomatoes in 320 g, natural tomatoes and a 200 g pouch of dried tomatoes.
Jams and creams
- 350 g extra jams — blackberry, fig, prickly pear, wild cherry, strawberry, fragola grape, orange with carrot and lemon.
- 320 g creams — pistachio, hazelnut, almond and coffee, all built on extra virgin oil instead of palm oil; plus a 250 g dark chocolate cream and blueberry compote.
- Bronze-drawn durum pasta — 500 g paccheri and spaghetti: patés, oil, pasta and specialities.
The spreads made with extra virgin oil are the most unusual thing here: the texture changes and the finish stays cleaner. For the sweet pastry of the same larder, see Fiasconaro. Shipped from Italy within the next working day.