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Quattrociocchi Superbo 5L Tin

Quattrociocchi Superbo 5L Tin

SKU:
QTC-19-T-EE15
$129.95

This product has sold out

Not for the faint of heart, this amazing organic extra virgin olive oil is powerful and pungent. Produced exclusively from organic Moraiolo variety olives, this oil is intense in fruitiness with complex notes of fresh-cut grass and artichoke with definite aromatic hints of mint, sage and basil. Its taste is strong, bitter and pungent and well-balanced throughout, an oil for the true connoisseur.

Pairs Best With

Bitter Green Salads, Roasted/Grilled Veg, Red Meat, Aged Cheese, Soups & Stews, Pizza, Fatty Meats, Pork Belly

Recent International Awards for Quattrociocchi

2020 Gambero Rosso Oli d’Italia - "Crusher of the Year"
2020 World's Best Olive Oil Mills - Organic - 4th Place
2015 Flos Olei - Farm of the Year

Recent International Awards

2020 AIPO d'Argento - 3 Drops, 1st Place Medium Fruity (Top Winners)
2020 Gambero Rosso Oli d’Italia - 3 Leaves
2020 Japan Olive Oil Prize - Organic - Gold
2020 Sol D’Oro - Monovarietal (Moraiolo) - Special Mention
2020 Olive Japan - Robust - Gold

2019 L'Orciolo d'Oro - Intense Fruity Organic - 3rd Prize
2019 Sol D'Oro - Organic - Special Mention

2018 Der Feinschmecker - Intense Fruity - Winner
2018 L'Orciolo d'Oro - Medium Fruit (Italian Organic) - 1st Prize
2018 Olive Japan - Medium - Best of Show Winner
2018 Sol D'Oro - Organic - Special Mention

2017 Sol D'Oro - Monovarietal - Silver Medal

2016 BioL International - Gold Medal

2015 BioL - Third Best Olive Oil in the World

container_country:
Italy
container_region:
Lazio
container_size:
Tins
container_intensity:
Robust Extreme
container_fruit:
Green
container_style:
Monovarietals
container_varietal:
Moraiolo
The most intense of the cultivars common to the Central Italian regions of Tuscany and Umbria, Moraiolo olives produce oils that are best paired with strong foods like bitter greens, pulses, roasted game, and even chocolate ice cream. Shop our collection of Moraiolo oils.
container_cert:
EU / USDA Organic
container_ptype:
Extra Virgin Olive Oils
container_uses:
Dipping
container_pair:
Bitter Green Salads, Roasted/Grilled Veg, Red Meat, Aged Cheese, Soups & Stews, Pizza, Fatty Meats, Pork Belly
linked_SKUs:
QTC-T-EE15,QTC-B-EE07,QTC-16-T-EE15,QTC-17-T-EE15
container_harvest:
Fall 2019 (NEW)
TYPE:
Organic Extra Virgin
Certified organic olive oils use organically grown olives and meet organic production standards for their region. Extra virgin olive oil is the highest quality olive oil. By definition it must have some fruity flavor, zero defects, free fatty acid level below 0.8%, and be derived by cold extraction below 27°C ~ 80°F.
SIZE:
5 Liters (169 oz)
REGION:
Lazio, Italy
VARIETALS:
Moraiolo
The most intense of the cultivars common to the Central Italian regions of Tuscany and Umbria, Moraiolo olives produce oils that are best paired with strong foods like bitter greens, pulses, roasted game, and even chocolate ice cream. Shop our collection of Moraiolo oils.
POLYPHENOLS (mg/kg):
685
Polyphenols are antioxidant micronutrients found in plant-based foods. The phenolic concentration in olive oil depends on variables like the variety, ripeness at harvest, extraction methods, etc. Visit our Health Benefits page to learn more.
ACIDITY (%):
.21
Acidity is one of the quality parameters set by the IOC for extra virgin olive oil. By definition extra virgin olive oil must have a free fatty acid level below 0.8%. Acidity CANNOT be detected by sensory analysis. This value is always determined by a laboratory.
HARVEST:
Fall 2019
As a fresh food product, properly stored olive oil should be consumed within 2 years from the time of harvest for best flavor. Harvest runs from October through January in Northern Hemisphere regions, and from April through July in Southern Hemisphere regions.
PRODUCER:
Quattrociocchi
Our team of experts travels the world to curate our collection. In order to discover the best olive oil producers, we visit estates, review production methods, and taste the new products every single harvest year.

Frequently Bought Together

Producer Profile

Quattrociocchi

Olio Quattrociocchi
Since 1888 the Quattrociocchi family has been dedicated to the cultivation of olive trees, handing down the tradition and passion generation after generation. The farm, still the residence of the Quattrociocchi family, is situated among organic olive groves on the sunny hills of Alatri in the heart of Ciociaria. Today the Quattrociocchi family produces some of the best extra virgin olive oils on the worldwide market, gaining international recognition and receiving prestigious awards such as the Hercules OLIVARO, the International Prize BIOL, and given the Best Quality Prize by the editors of Marco Oreggia's 2012 Flos Olei guidebook as well as being rated a Top Farm with a score of 96/100.

Reviews

Frequently Asked Questions

Why Buy Olive Oil Online?

It is a proven fact that in just eight hours of close exposure to strong fluorescent lights, a bottle of olive oil packed in a clear glass bottle will be totally destroyed having lost its color, flavors and aromas. While oil packed in a dark glass bottle offers considerably better protection, it too becomes vulnerable when exposed to strong light and can be completely destroyed in less than a week, which makes purchasing olive oil in a supermarket a less than desirable prospect.

Beyond that, the vast majority of the oils sold in the USA have inadequate or even misleading labels. The consumer is given little to no information as to where the oil was actually produced or from what variety of olives it was made, but most importantly, WHEN the oil was harvested.

What Are Some Of The Best Olive Oils?

Simply put, the best olive oils are extra virgin olive oils. However, adulteration of extra virgin olive oil is a hot topic in the past and present, and many studies continue to examine the contents inside a bottle of olive oil. This problem still persists in the industry, especially at the supermarket level.

That's why we created Olive Oil Lovers: to bring some of the world's best olive oils from the most trusted producers to the U.S. market. All of our producers are quality driven in their manufacturing practices. We also conduct an intensive screening of every producer and product on our site - often visting their estates and seeing their practices first-hand - and accept only producers who meet our high standards. To go the extra mile, all of our imported oils are proven extra virgin through chemical analysis in accordance to strict European Union regulations. Therefore, you can trust that any oil you purchase with us at Olive Oil Lovers will be genuine, 100% extra virgin olive oil.

How Long Will Olive Oil Last After The Harvest Date?

There are two dates that producers may choose to print on a bottle, using either one or both. The "Use By" date is what our producers put on their products to say, "use when at its freshest quality." The taste and quality of the oil doesn't typically diminish over time though, unless it's open and exposed to oxygen.

The "Harvest Date" is when the olives for the oil were actually picked and crushed. This date can be any time between late October to mid-December for the Northern Hemisphere, and these new harvest olive oils begin to arrive in the United States in February and March the following year. For oils from the Southern Hemisphere, from countries such as Chile or South Africa, harvest occurs any time between late April to mid-June.

When Is Olive Oil Considered Past its Prime?

While this answer can vary depending on the olive variety, time of harvest, and how the product is stored, in general an extra virgin olive oil will retain much of its flavor and aromas for 18-30 months in an unopened container. However, any exposure to light and/or oxygen will begin to degrade the oil. Once opened, olive oil should be consumed ideally within 1-2 months, with a maximum of perhaps 4-6 months. When purchasing a 3L or 5L tin, if the oil is typically not consumed within this timeframe, we recommend decanting the oil into smaller, sealed containers and storing in a cool, dark place.

Olive oils with higher polyphenol counts will have a longer shelf-life. Higher polyphenol numbers are the result of both the olive variety and when the olive was harvested. Green olives harvested early in the season produce less oil, but have higher polyphenol counts than oils from ripe olives. You can find the polyphenol counts for many of our extra virgin olive oils listed on their product page.