Roi: Ligurian Olive Oil from the Boeri Family Since 1890

For four generations, the Boeri family — historically nicknamed "Roi" — has dedicated itself to sharing the flavors of the Ligurian coast with olive oil, pesto and beyond.

1890: a mill in the hills of Liguria

The story began in 1890, when Giuseppe Boeri first rented a communal olive oil mill in the hills of Liguria to process local Taggiasca olives with the traditional stone press. After years of work, he was able to buy the mill. His son Battista eventually took over, then his grandson Pippo. Today Giuseppe's great-grandson Franco continues the tradition in the same family mill with the same stone press.

Valle Argentina

Just inland of Sanremo on the Ligurian Sea, the mill and nearby groves sit in Valle Argentina, a valley where olive cultivation dates back to Roman times. The trees grow on traditionally narrow terraces about 1,150 feet above sea level. They enjoy a mild climate surrounded by Mediterranean scrub, chestnut trees and wild herbs, and sea breezes and fragrant herbs make the air wonderfully aromatic.

Taggiasca olives and cold-pressed oil

Sweet and mild, Taggiasca olives are recognized by their small size and typical burgundy color. They are excellent preserved on their own. Roi's tradition of cold-pressing yields a delicate, fruity oil that pairs well with fresh Ligurian specialties, such as seafood or pesto pasta.

Beyond olive oil

Roi is known for its award-winning olive oils, and its selection has grown over the decades. The Boeri family combines olive oil with wild herbs to create pesto, sauces and other products with a fresh taste of the Italian seaside.

Find Roi at Eataly

Eataly offers an array of Roi products, including extra virgin olive oil, basil pesto, sun-dried tomatoes and pitted olives.