Our Mosto Olive Oil features a superior taste and aroma that you will enjoy in your meals. The olives for our Extra Virgin Olive Oil come exclusively from selected and certified suppliers, who attest that the origin of the raw material is Italian. The oil is obtained from the first cold pressing. It is yellow with green reflections with a lovely aroma that features tones of artichokes and fresh olives.
“Mosto,” a name widely used in the world of Extra Virgin Olive Oil, means something of good substance, dense and pleasant, almost creamy. Ours is produced with a blend of Italian olives that vary from production to production. We select the best matches and mix them wisely to guarantee a product that is always delicious.
Real Italian Oil
Extra Virgin Olive Oil is a staple of the Italian kitchen and the perfect base for your Italian cooking at home. This olive oil can be used to upgrade your dishes. Perfect to finish Italian dishes with white meat or seafood, as well as dipping bread or marinating shrimp and chicken. Add a few splashes of our Extra Virgin Olive Oil to your salad or drizzle some over a simple pasta dish for extra flavor.
Roi is a small family-owned EVOO producer that has been operating for four generations and is focused on quality. The Frantoio Roi, also known as the olive mill, is currently composed of the traditional mill with a granite millstone and two presses, as well as a newly designed mill with a continuous cycle and cold extraction. The estate is located in one of the most unique corners of Italy. Olive trees grow on terraced land in very steep hills and cliffs overlooking the Mediterranean Sea. The climate and sea influence the oil's wonderful taste and unique aroma.
Cantaloupe, Feta and Pesto Salad
We all know pesto is perfect on pasta and as a spread on sandwiches. This is an alternative, a great summery fresh and easy to make recipe.
Yield: serves 4
Prep time: 10 minutes
Cooking time: none
Pesto, 3 tablespoons – Pesto by Roi
Cantaloupe, 1 whole diced
Feta cheese, ½ pound diced
Toasted pine nuts, 2 tablespoons
Black small olives, 3 tablespoons – Olive taggiasche denocciolate by Roi
Extra virgin Olive Oil, 2 tablespoons – Roi Mosto Extra Virgin Olive Oil by Roi
Fresh basil, ½ bunch torn
Fresh mint, ½ bunch chopped
Mix all ingredients together in a bowl and serve chilled. Tear the basil with your hands and don’t chop with a knife, the metal oxidizes it very quickly and will make it turn dark brown.
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