|Producer||Frantoio Oleario – Quattrociocchi Americo|
|Tasted on||Oct 2020|
Olivastro EVOO – Food pairing advice
Olivastro by Quattrociocchi is an EVO oil with a strong character which gives its best in various food combinations, and exponentially improves the taste of many preparations; it is not a simple, delicate EVO oil though, and it is necessary to know how to appreciate its peculiarities and the decisive taste of such a modern and high-quality EVO oil to savour it in all its essence. The green vegetable tones, found predominantly in the olfactory and gustatory analysis, introduce us to the typical taste of the Itrana cultivar, a multifaceted Lazio-born variety. In Quattrociocchi’s Olivastro, Itrana expresses itself with characteristic notes of green tomato, along with those of black and white spices, and a broad flavour bouquet of aromatic herbs. The organoleptic quality of this EVO oil shows to us all the experience of the Quattrociocchi family, which since 1888 has believed in high-quality production, today conducted following the principles of Organic farming. To the tase, Olivastro tells us all about the deep love it is produced with, and the extreme cure to details put in every stage of the process, from the manual olive harvest and selection until the production of the last drop of extra virgin olive oil which fills this award-winning bottle. And if you are a lover of meat and pasta dishes, Olivastro is a must-have to always keep at home.
Appearance & Visual Analysis
Olivastro by Quattrociocchi appears of a bright yellow colour, between lemon yellow and honey yellow, with golden highlights.
Scents & Olfactory analysis
To the nose, Olivastro EVOO is rich in green vegetable scents, followed by spicy tones of flavour and a rich bouquet of Mediterranean aromatic herbs. Among the main aromas we find those of green tomato and tomato leaf, characteristic of Itrana-based EVOOs; in the vegetable family of aromas we can also find notes of cut grass, walnut husk, green pepper, artichoke, almond, and rocket. The rich Mediterranean bouquet of flavours is made of rosemary, sage, thyme, fennel, and delicate mentholated notes. The spiciness of Olivastro is given by a green and white peppercorn scent, and a sweet and light vanilla bean flavour followed by one of liquorice root. In the end, Olivastro EVO oil also shows fruity notes (i.e. Granny Smith apple) and a floral scent (i.e. helichrysum flower).
Tasting: Aromas & Flavours
A great taste-scent consistency is a sign of high-quality EVO oil, and the taste of Olivastro EVOO is driven by green vegetable aromas, too. The taste of green tomato is again followed by those of artichoke, green olive, chicory, pepper, almonds, and walnuts, as well as spicy notes of black pepper and liquorice root. The fruitiness of Olivastro is a fresh mix of bergamot, intertwined with basil, rosemary, bay leaf, oregano and thyme flavours. All these aromas caracterise Olivastro’s strong feelings of bitterness and pungency, both very perceptible in the throat and which serve as indicators of the rich quantity of polyphenols of this EVOO.
We love it with…
Learn how to pair EVOO and food on our easy guide: Olive Oil Pairings.
We recommend Olivastro EVOO especially on white or red meat, legume-based dishes, first courses with tomato sauce, or second courses of grilled fish. Olivastro perfectly matches savoury cakes and quiche, finger food such as vegetable meatballs or cabbage rolls, and stuffed vegetables (with meat, or bread and egg).
What about first dishes and second courses? A culinary match made in heaven! Try Olivastro EVOO with Anellini alla Pecorara – donut-shaped fresh pasta topped with delicious tomato sauce, pecorino cheese and ricotta – or Pasta alla Mugnaia (fresh homemade pasta made in the shape of a long and very thick noodle, topped with a mixed meat sauce), both typical Abruzzo recipes. But Olivastro also pairs a crudo with lasagna, prepared with either white sauce or tomato sauce; and this EVOO really helps to enhance the taste of summer dishes such as cold pasta salad and panzanella, but also winter/autumn preparations made with mushrooms, asparagus, turnips or artichokes.
Meat – Olivastro is perfect to go with recipes from all over the world, from fajitas to cevapcici, Argentinian asado, picanha, Beef Stroganoff, and of course Italian-style braised and roasted meat.
And if you have doubts about other kinds of pairing suggestions, Olivastro EVOO can also be matched to roasted mackerel… or cereal soup, like we did! We have prepared spelt, barley, beans, porcini mushrooms and fresh cotechino soup – Olivastro takes the taste of the dish to the next level thanks to its notes of aromatic vegetable herbs, and completes it with its spicy notes. Your taste buds will be turned upside-down by this surprising flavour, and “unfortunately”, after a second portion, you will want to take a third one as well!
Frantoio Oleario – Quattrociocchi Americo
The Quattrociocchi family have dedicated themselves to olive cultivation ever since 1888, keeping this passion alive generation to generation, in full respect of tradition; the farm – still residence to the Quattrociocchi family – is surrounded by olive trees. In the best tradition, Americo Quattrociocchi, grandson of the company’s founder, produces his best olive oil and promotes it worldwide. Over the years the company has broadened its horizons, and produces today olive oil as well as jam, creams and sweets, always using its high quality ingredients, allowing customers to get a little taste of their land. The company is based in Alatri, Frosinone (Lazio), and through the implementation of the most virtuous procedures (manual harvesting immediately followed by the pressing of the olives, in a continuous cycle system) produces some of the most awarded oils at international level every year.
Via Mole S. Maria
03011 Alatri (FR)
Lazio – Italy
Terroir & Region
Lazio is the region which hosts Italy’s capital city, Rome. Olive culture started in Lazio millenia ago, reaching its maximum prestige during Roman age. Today olive culture is spreading all over the region, especially in the Lazio area of its major lakes and hills, and in the southern zone, the so-called Ciociaria. The most widespread and autochthonous varieties are: Itrana (best known as “Oliva di Gaeta”), Caninese, Carboncella, Frantoio, Leccino and Moraiolo.
Read more about regions.
Cultivar / Olive variety
Itrana, also known as “Oliva di Gaeta”, is a typical olive variety from Lazio. Itrana is a very late ripening olive tree, and its olives are widely used as table olives in brine. Itrana is the main cultivar of the Colline Pontine PDO EVO oils (Itrana 50 to 100%, Frantoio and Leccino cultivars 50% max, others 10% max). Itrana expresses green vegetables scents, and a characteristic green tomato tone.
Read more about cultivars.