If you are an olive oil neophyte, Ari recommends you try this Roi Olive Oil. 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. To read more about the history of this oil and the family who makes it, read this post on Eataly.
Roi Olive Oil is made exclusively from the thumbnail-sized Taggiasca olive. Taggiascas thrive in 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.”
Roi olive oil is light and delicate with a hint of sweet olives. Perfect for pesto, baked fish, or pasta–a must for every cupboard!