Giuseppe, the great-great-grandfather "Pepin u Roi", built the first oil mill using the wood and stones of our valley. It is the beginning of a long journey that reaches today, up to Paolo, who with his father spends all his time and passion in the family oil mill.

Battista, the great-grandfather "Bati Roi", acquired an old pasta factory and gave it a new life, transforming it into a mill equipped for both grain and olive pressing. The building would later become Ca’ Mea, the restaurant that still stands there today.

Giuseppe, the grandfather "Pippo Roi", marked a new chapter in the history of the Valle Argentina by opening its first electric olive mill, equipped with a traditional millstone, press, and separator.

Giuseppe, the grandfather "Pippo Roi", built a new olive mill at the site where the company still operates today, adding a second press and installing an automatic-discharge separator, the first of its kind in the Valle Argentina and only the second in the entire province of Imperia.

Franco Roi, the father, together with a Dutch friend, created the family’s first label and began bottling the olive oil, a defining step that marked the beginning of Roi as a brand.

Franco Roi set his sights beyond Italy and took the family business onto the international stage. The first exports began, opening a new chapter in the Roi story. In Germany, “Roi Germania” was established in Frankfurt, in an unlikely setting: a former World War II bunker.

Franco Roi created the first individually numbered bottle of “Roi Carte Noire,” celebrating the Taggiasca olive, a symbol of Liguria’s olive-growing cultural identity. The bottle embodied the family’s commitment to preserving that heritage through quality, craftsmanship, and a strong sense of place.

Rossella, the mother, became part of the Roi family, bringing with her a presence that would prove essential to the company’s journey. Her contribution, dedication, and vision became a lasting force behind Roi’s growth over the years.

Franco Roi earned his diploma as an Official Olive Oil Taster with O.N.A.O.O., deepening the expertise and sensory knowledge that would become an essential part of Roi’s approach to quality.

Franco Roi joined the Slow Food movement, embracing a philosophy that deeply resonated with his own: respect for the land, protection of local traditions, and a belief that true quality begins with time, care, and a strong sense of place.

Olio Roi became the first olive-growing company in Liguria to achieve organic certification, marking a pioneering commitment to responsible farming and the preservation of the land.

Franco Roi flew to New York and founded “Roi USA Inc.”, bringing the company across the Atlantic. The first organic extra virgin olive oil reached the American market, and Roi’s pioneering approach earned the company a feature in Wine Spectator.

Franco Roi brought the family business into the digital age with the launch of www.olioroi.com and its online shop, making Roi an early adopter of e-commerce in Italy.

Olio Roi became one of the first companies in Liguria to bottle “Riviera Ligure” DOP extra virgin olive oil, while introducing full traceability across the entire production chain under a certification system recognized by the Italian Ministry (PDO). It marked an important step in protecting origin, quality, and the identity of Ligurian olive oil.

Franco Roi opened the first Roi store in Jersey City, strengthening the family’s presence in the United States and bringing the flavors and traditions of Liguria closer to the American market.

Frantoio Roi received the Honor Award from Oldways Preservation in Boston, USA, recognizing the family’s commitment to preserving Mediterranean food culture, traditional craftsmanship, and the values rooted in the land.

Franco Roi unveiled Cru Gaaci, a groundbreaking extra virgin olive oil conceived as the world’s first certified “Cru” olive oil. Born from a single, distinctive grove, it expressed a new way of telling the story of olive oil through origin, place, and character. The project was later recognized at Anuga in Germany as a “Top Innovation.”

The collaboration with Eataly began, with Franco “Roi” becoming a key reference for extra virgin olive oil. From there, the family’s vision continued to travel far beyond Liguria. Today, Olio Roi is present in more than 40 markets worldwide, with international sales accounting for 62% of its turnover. The mission remains unchanged: to bring products that are “Good, Clean and Fair” to tables around the world, while staying true to the land, the people, and the traditions they come from.

Olio Roi was selected as an educational site by the University of Gastronomic Sciences founded by Slow Food and was officially recognized by the Liguria Region as an Educational Farm dedicated to sharing the culture of the olive tree and Ligurian olive oil. From that moment on, the mill began welcoming school groups and students, opening its doors to new generations. Over the years, thousands of young visitors have come to discover the story, craft, and traditions behind Ligurian olive oil.

Olio Roi was honored by UnioneCamere Liguri with the award for “Best Olive Grove,” recognizing the care, dedication, and expertise devoted to cultivating Liguria’s olive-growing landscape.

Cru Riva Gianca was born, expressing the character of a single Ligurian olive grove through its own distinctive extra virgin olive oil, a celebration of place, Taggiasca olives, and terroir.

The “Bistrot dell’Ulivo” was born: a cultural gathering bringing together distinguished guests, ideas, and stories around the future of our land. At its heart was a tribute to a new generation of young farmers choosing to return to the mountains, revive abandoned groves, and give new life to Liguria’s agricultural landscape.

Cru Morgaa was born, an extra virgin olive oil shaped by a single Ligurian grove, where Taggiasca olives, hillside light, and time come together in a distinctive expression of place.

The Roi family opened L’Adagio, a refined agriturismo born from the desire to share the beauty, rhythms, and traditions of Ligurian life. Surrounded by olive groves and shaped by the culture of extra virgin olive oil, it features a dedicated wellness center and has been awarded the prestigious “5 Soli” classification.

Roi achieved the international “Friend of the Earth” certification, becoming the first company in Italy’s olive oil sector to receive this recognition — a milestone reflecting its long-standing commitment to sustainability, biodiversity, and responsible agriculture.

Paolo Roi, the fifth generation of the family, brought a new idea to the Roi story by creating a beer infused with olive leaves, "Montefollia" is an original expression of innovation deeply rooted in the family’s olive-growing tradition.

Following a careful restoration of Pepin’s original olive mill, dating back to 1887, the Roi Museum opened its doors, preserving the place where the family’s story began and bringing more than a century of olive-making history back to life.

Paolo Roi introduced the first gin inspired by the Taggiasca olive. The idea was born in Badalucco, a small Ligurian village surrounded by green hills and known as the “village of good living.” On its ancient terraced slopes grows one of the most distinctive fruits of the Riviera di Ponente: the Taggiasca olive. Deeply rooted in this landscape, it became the signature botanical of "Taggiasco Dry Gin", a contemporary spirit with an unmistakably Ligurian soul.

Paolo Roi earned his diploma as an Official Olive Oil Taster with O.N.A.O.O., continuing the family’s commitment to expertise, sensory knowledge, and quality. At the same time, Roi strengthened its environmental commitment by choosing to purchase exclusively energy generated from renewable sources.

Franco and Rossella, together with the fifth generation, Paolo and Daria, brought the family mill into a new era, creating the first “Frantoio 4.0” in the province of Imperia. A project where the experience of one generation meets the vision of the next, combining more than a century of olive-making knowledge with advanced technology and a shared commitment to the future.

Roi launched a new collection of flavoured extra virgin olive oils, created by crushing the olives together with fresh ingredients directly in the mill. This distinctive process captures the pure, vibrant character of lemon, rosemary, and chilli, creating aromas that are fresh, persistent, and unmistakably authentic.

Paolo Roi continued to push the boundaries of tradition with the introduction of an extra virgin olive oil infused with Cannabis Sativa, another expression of the family’s constant curiosity and spirit of innovation.

“Asilo Roi” was born from the restoration of Badalucco’s former municipal nursery school, giving the historic building a new purpose. Reimagined as a culinary school and restaurant dedicated to the Taggiasca olive, it became a place where local culture, gastronomy, and new generations could come together around one of Liguria’s most distinctive ingredients.

Roi invested in the wellbeing of its team by redesigning and renovating its offices, creating a more open and welcoming workplace. New shared spaces were introduced to encourage connection, collaboration, and everyday moments together, placing people at the heart of the company’s growth.

Roi further modernized its production facilities by upgrading the warehouses, introducing a dedicated bottling area, and creating a new storage room designed to preserve the olive oil under optimal conditions. These improvements strengthened efficiency, quality control, and care at every stage before the product leaves the mill.

Roi created a dedicated Marketing and Communication team, strengthening the way the company shares its story, values, products, and Ligurian identity with an increasingly international audience.

Roi introduced its Basil Extra Virgin Olive Oil, created using ultrasound technology to capture the fresh, vibrant character of basil while preserving the quality and identity of the olive oil. A contemporary expression of Ligurian flavour, where tradition meets innovation.

With the recognition of Ligurian Taggiasca Olives as a Protected Geographical Indication (PGI), Roi became one of the first producers to bring the certified product to market. A historic milestone that protects the origin, identity, and traceability of one of Liguria’s most emblematic fruits, and the olive that has shaped the Roi family story for generations.

Olio Roi evolved from “Olio Roi di Boeri Franco” into “Olio Roi S.r.l.”, marking a new stage in the company’s growth and giving the family business a stronger structure for the future.

Roi introduced its Garlic Extra Virgin Olive Oil, bringing together the delicacy of olive oil with the bold, aromatic character of garlic. The new creation joined Roi’s continuously growing family of flavoured oils, expanding a collection inspired by Mediterranean ingredients, freshness, and creativity.