Product Overview

This outstanding extra virgin olive oil is made from the famed Ligurian Taggiasca olive. A third generation proprietor of the company Roi is Franco Boeri. He presses and produces a limited edition of this delicate olive oil in the small mountain hamlet of Badalucco which is just above Genova and the seaside Ligurian Riviera.

The small amount of oil produces a delicate yet rich, sweet and flowery olive oil that bears the coveted D.O.P. appellation of the Ligurian Riviera. The production is small and is usually limited to 4,000 bottles a year.

Each bottle is individually numbered on the special black label. We were fortunate enough to obtain a small quantity of the annual production for our customers.

Product Details

Just when I thought I knew the many ways of processing olive oil, I was presented with the ancient method known as affiorato. Basically it is the "rising up" technique, which is centuries old. The method consists of skimming a small amount of olio from the top of the oil paste after cold-pressing the olives. This process releases a light extra virgin olive oil that can only be produced in limited quantity before a more viscose extra virgin olive with stronger notes is extraced.

How to Use:

Franco Boeri suggests using this extra virgin olive oil to make extraordinary pestos, or drizzled over fresh fish, vegetables, or soups like Minestrone Genovese. We also suggest tossing it with fresh greens and light salads.

Visit the Club Sauce Recipe Section for recipes and more ideas on how to use this fabulous extra virgin olive oil, and many of our other fine products.

How to Select an Extra Virgin Olive Oil - With the many varieties of olive oil on the market today the selection process can become quite confusing. Is it the price, taste, color, type of olives, country of origin, bottle shape, or attractive label that makes an oil outstanding? Learn the simple truth to selecting an extra virgin olive oil that's right for you.

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