The key to the quality of Zanchi’s extravirgin olive oil is hand-harvesting the olives from centenarian olive trees and then cold-pressing them within 24 hours of picking. The Moraiolo, Leccino, Frantoio, and Rajo varieties yield a multi-varietal extravirgin oil of satisfying fullness and harmonious balance.
The monovarietal Rajo olive oil, on the other hand, from a cultivar traditional to the Amelia hills, is made in extremely limited, rare quantities. It is a fruity oil with a peppery and pleasantly bitterish palate.