Mosto Roi Olive Oil

Mosto Roi, mild extra virgin olive oil from Liguria

Mosto Roi is the everyday oil of the Boeri Roi family from Liguria, a cuvée of Taggiasca, Ogliarola, and Biancolilla. Mild, almondy, fruity. Not a sharp, aggressive oil, but a gentle olive oil for every day, from salads to the frying pan.

Mosto Roi is the mild, fruity extra virgin olive oil from Olio Roi in Liguria's Valle Argentina, produced from the three varieties Taggiasca, Ogliarola, and Biancolilla. In its 500 ml bottle, it is an everyday oil, generous enough for both the kitchen and the table. Let yourself be surprised by its gentle character, which possesses almost no sharpness.

Light yellow, almondy, gentle finish

In the glass, Mosto Roi glows light yellow with green reflections and has a delicate scent of dried olive leaves. On the palate, it first reveals a fine sweetness.

The sweetness is followed by an almond note, then a hint of artichoke and fresh olive, before a very slight sharpness flashes in the finish. It is fruity, velvety, and sweet. An extra virgin olive oil that never pushes itself to the forefront, but instead lets the ingredients speak for themselves.

The name reveals its character: "Mosto" means the fresh must, the young, juicy oil immediately after pressing. That is exactly how it tastes—lively and green, without ever becoming bitter.

From salad to the frying pan

A mild olive oil like Mosto Roi is an all-around talent in the kitchen, just as good raw over a plate as it is warm in a pot.

Mixed green salads, minestrone and steamed vegetables, tomatoes with basil, or delicate fish are its home. It can also handle heat: for gentle searing, for a fresh pesto, or over warm pasta. Wherever a good olive oil is needed without overpowering the flavor of the food, Mosto Roi is ready.

For those special moments when the oil is meant to take center stage raw, you are better off reaching for the Carte Noire DOP. But Mosto Roi is the reliable companion that cooks with you every day.

Three varieties from the Boeri Roi family

Franco Boeri Roi has been pressing Mosto Roi in Badalucco in the fourth generation; since 1900, everything for the family has revolved around the olive.

The trees grow on historic stone terraces in the Valle Argentina, the valley behind San Remo, at altitudes between 60 and 500 meters, covering about 42 hectares with around 11,000 trees. Unlike the single-varietal Carte Noire, Mosto Roi is a cuvée of three olive varieties, because the broader the base of varieties, the rounder and more versatile the aroma becomes. The Taggiasca provides the almondy sweetness, while Ogliarola and Biancolilla add fruit and freshness.

"I don't eat olives," says Franco with a smile; his wife Rossella and their children Paolo and Daria taste them for him on the tree. But he loves all his oils. Anyone who wants to get to know the whole valley will also find Taggiasca olives and the fine DOP oil in the Olio Roi assortment. Hats off.

It can even go warm into the pan

Store the Mosto Roi in a dark, cool place, but not in the refrigerator, and close the 500 ml bottle tightly after every use. Unlike sharp, intense oils, Mosto Roi can also be used warm in the pan without becoming bitter.

A few drops over a warm tomato soup elevate it instantly. If you prefer it pure and festive, combine it with Ligurian Taggiasca olives and good bread for a small antipasto. That is how the Valle Argentina tastes right in your own kitchen.