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In 1890, Giuseppe Boeri rented a communal olive oil mill in the hills of Liguria to press local Taggiasca olives. Over 100 years later, the Boeri family continues to use a traditional stone press for Roiâ€™s sustainable extra virgin olive oil, pesto, and more.
After growing in the Mediterranean breeze, these minced tomatoes are air dried in the sunshine and soaked in Roi's extra virgin olive oil.
Spread on toasted bread to add a sweet burst of color to your bruschetta.
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