On the Italian Riviera, delicacy, not strength, brings an oil acclaim and honor.
Roi is one of the best Ligurian extra virgin olive oils I’ve tried. It’s been made in the mountain town of Badalucco by the Boeri family since 1900, exclusively from the thumbnail-sized Taggiasca olive.
This oil is the favorite of many of our crew. I regularly recommend it to folks who are beginning their olive oil education. At home, I love to pour Roi on freshly baked whole fish (half an hour at 350 degrees for a fish that weighs a pound).
Fans of the ultra-light and delicate Roi, take note: this year's harvest, from fall 2014, is significantly bolder than in years past. The aroma has notes of black olive and sweet apple. The flavor has a mild bitterness and reminds me of black olive tapenade. The finish has a peppery tickle that tingles all down the throat and across the tongue.