Querciamatta – Organic

Crop Year2020/2021
CultivarFrantoio, Leccino, Moraiolo
RegionTuscany (Monsummano Terme)
Harvesting MethodManual
Extraction MethodContinuous – Cold Extracted
Tasted onJune 2021

Thank you to Querciamatta for sending us their Organic EVOO.

EVOO – Food pairing advice: Querciamatta

Querciamatta is a name that has its own identity: Quercia, literally oak, identifies strength, stability and balance, Matta, literally mad, identifies that pinch of madness necessary to make great things. Its Organic EVO Oil was born in Tuscany: Querciamatta is a “traditional” EVO oil in its pungency and at the same time fresh in its packaging, which is stylish and refined.

Querciamatta EVOO has a pleasant medium fruitiness, which plays between the aromas of aromatic herbs and vegetables. Its pungency makes it suitable for the great dishes of the Tuscan tradition and beyond: to try for example with a Gazpacho, a Guacamole or a Chili di carne!

Appearance & Visual Analysis

Querciamatta EVO oil has a bright lemon yellow color.

Scents & Olfactory analysis

At the olfactory level, Querciamatta EVO oil has medium intensity aromas, an excellent mix of vegetal, aromatic and spicy hints. There are tones of cut grass, olive leaf, bitter almond, sweet green pepper, artichoke, chicory, green tomato and tomato leaf. Aromas of oregano, basil and white pepper follow.

Tasting: Aromas & Flavours



On the gustatory analysis, Querciamatta EVO oil still recalls the vegetable and aromatic hints perceived on the olfactory one: chicory, artichoke, thistle, bitter almond, rosemary and black pepper. The bitter sensation is delicate and is slightly exceeded in intensity by the pungent one, which characterizes this EVOO and helps the final cleansing of the palate.

We love it with…

Learn how to pair food and EVOO with our BEA Method.

Soups, pastas and bruschetta will certainly be embellished by the vegetable, balsamic and aromatic scents of this EVO oil. We recommend it especially with soups, made with legumes and vegetables, but also with Miso, Ramen, Bouillabaisse, Soupe à l’oignon, Gazpacho, Harira …

Remaining in the Tuscan tradition, try it with a Tuscan bread bruschetta with pumpkin, Colonnata lard and flakes of Tuscan pecorino. Must become Quercia … Matti!


The project
Rebirth and opportunity.
Four buildings that form a hamlet. All of them to be renovated, reinvented and reinterpreted, each building has their own character and shape.
The challenge was to leave Querciamatta its history by integrating our lives and our way of being, to create a unique space.
The land is volcanic, alluvial in origin with a very composite character and structure.
The Olive Groves were aggressive and diffident. Disordered witnesses to the ancient concept of olive growing.
The Vineyards were like a beautiful woman who hadn’t taken care of herself for a long time, but still having a lot to say only needed attention and wooing.
Leaving things better than they are is for us the true sense of Agriculture and beyond. An ambition, a philosophy, a need.
Organic farming in order to respect as much as possible the environment that surrounds us, as close as possible to the traditional system, but with an innovative spirit.
Restoring the land’s biodynamics will be our biggest satisfaction.

Via Brogi, 1216,
51015 Monsummano Terme (PT)
Tuscany – Italy
Querciamatta website

Terroir & Region


Throughout history, Tuscany’s world-renewed hills have inspired painters, travellers and poets. Today these landscapes are widely cultivated with vineyards and olive groves, which fits so perfectly harmonic in the scene that it seems like they were painted in the scenery.

Discover other regions.

Cultivar / Olive Variety


Frantoio, Leccino, Moraiolo.