Quality in the cultivation of olive groves, rigorous selection of olives to be crushed, renewed and constantly controlled oil mill, compliance with specifications and innovation in niche production, this is what is in our Extra Virgins. Here's how our high altitude PDOs are born.
The Extra Virgins
Producing Ligurian quality oil is an art, but much of the merit can be attributed to the variety of plants that, thanks to centuries of adaptation to the territory and to the climate, provide a low-acidity product with a fruity aroma and a sweet sensation. That enhances the characteristics of food without being intrusive.
We at Roi love to experiment and above all we believe that two good things, if put together, can give life to something exquisite. Here is how our truffle, chili, lemon and rosemary oils are born.
The Benedictine monks built the first terracing on the hills, they settled between the late seventh and early eighth centuries in the valley of Argentina.
The fruit, elliptical-cylindrical and slightly larger at the base, has a very high oil content.
From one hectare of olive groves, seventy quintals of Taggiasca olives are usually obtained, compared to sixty / one hundred quintals produced from olive trees of other varieties.
The particularly large and robust plant can reach fifteen meters in height and produce fruit for more than 600 years.
Via Argentina Sud 1
18010 Badalucco (IM)
Tel. +39 0184 408004
Fax. +39 0184 407800