“Roi” is the historical nickname of a branch of the Boeri family, involved in the production of olive oil for four generations. The Roi olive groves are all located in the Valley Argentina, in the mountains behind Sanremo, Liguria, where only olives of the Taggiasca variety are cultivated. The olives are cold pressed, a process that guarantees the best sensory, nutritional and preservation properties.
The family first became involved with olive oil production in the year 1900, when Giuseppe took out a two-year lease on one of the olive mills that, at the time, belonged to the council. This marked the beginning of a long journey, which has continued to the present day. The journey Giuseppe began was continued by Battista, Pippo “Roi” and then Franco, who, with his father, devotes all his time and passion to the family olive mill.
Franco later chose the family nickname “Roi” as the company’s brand name, to symbolize their strong connection with the past. Over the years Franco has bought olive groves in order to extend the family enterprise, reaching the current total of 20 hectares and 6000 trees of the Taggiasca variety. Alongside his wife Rossella, the Azienda Agricola Gaaci was created, from which the trees Cru Gaaci are cultivated. The name Gaaci comes from the Lombard word Gahagi, meaning ‘protected land’. This name dates back to the period when Liguria passed from Byzantine to Lombard control in 643 A.C, while under the rule of King Rotari. The advantageous exposure of the land was the reason it was selected for cultivation during this time. The land was so valued that only free men were allowed to cultivate it.
The olive grove is located around 350/500mt above sea level, surrounded by Mediterranean woodland and chestnut trees. The influence of the sea and the wild herbs are also noteworthy. Respect for the environment is a consideration throughout the cultivation process; the olive grove has been a member of the biological registry since 2002.
Produced using granite millstones, with selected olives of the Taggiasca variety. This oil is characterized by its intense yellow colour, delicate aroma and slightly sweet flavor of almond.
Carte Noire an oil of low acidity, obtained without applying pressure to the olives during the pressing process. It is made from selected olives of the Taggiasca variety. 400 kilograms of olives are required to produce 8 kg of this exceptional oil. It is therefore produced in limited amounts between 7000 to 11,000 bottles per year.
Roi’s Taggiasca olives in brine are a selection of the finest Taggiasca olives, preserved in brine according to the traditional method. They are delicious as an aperitif or in salads and are also used abundantly in pasta and meat dishes.