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).
Light and lovely in its unfiltered state, the latest harvest from fall of 2013 is delicately delicious. The aroma has notes of grass, green apple, and black olive. It tastes a bit like walnut skins and bitter orange peel with a small tickle of pepper on the finish. Perfect for making pesto.