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Roi Olive Oil

Roi Olive Oil

The king of Riviera oils.

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, perched on steep slopes between the Mediterranean and the mountains. (If you saw the sweeping vistas of the steeply sloped olive groves featured in the opening of the Fat episode of the Netflix show Salt Fat Acid Heat—those were the Roi groves.) The Boeri family has been making oil here since 1900, exclusively from the thumbnail-sized Taggiasca olive. Taggiascas thrive in the challenging conditions, where there's only a thin layer of soil above the rocky mountainside. The trees do so well, in fact, that the Roi groves include trees that are more than 200 years old. As Franco Boeri puts it, "Taggiasca is only a small part of all Italian olive oil. But since it's very sweet, very delicate, it's somewhat considered like Champagne among wines."

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).

Extra virgin olive oil
Taggiasca olives
Light and elegant flavors

Roi Olive Oil

O-ROI-500 500 ml
$29
Ships for flat rate

Roi Olive Oil

O-ROI 1 liter
$45
Ships for flat rate

More to learn

Illustration of an olive oil bottle

How to store olive oil

As a very flexible rule, extra virgin olive oil can be stored for about a year. Keep it in a relatively cool, dark place. Heat and light are enemies, so stay away from window sills and stove sides. There’s no need to refrigerate, in fact, we recommend you avoid it.

Read more

Illustration of a person with a basket of freshly picked olives balanced on their shoulder.

How do you know your olive oil is the real deal?

Every couple years it seems a big news story breaks about the dangers of adulterated extra virgin olive oil. The oils in these stories invariably from producers who are blending olives from many sources. They’re mixing less expensive oils in, ones that are possibly not from the region they say they are, possibly not extra […]

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