Ligurian Pesto is an ancient Ligurian sauce made from basil, garlic and pine nuts and "Roi" extra virgin olive oil. The name pesto comes from the Italian word pestare (to crush) traditionally the ingredients were blended using a marble mortar and a wooden pestle. Great with pasta. Taste Profile: salty, herbal, rich, cheesy, bright. Pairing: pasta, fish, soup.
Sicilian style red pesto is made with sundried tomatoes - great with pasta or as a spread.
Suggestion:Place the content of the jar in a bowl, on the side cook your pasta, when ready drain and add immediatly to pesto. Stir and add EVOO and Parmigiano Reggiano cheese. Serve hot, or cold as a pasta salad. In summer can add diced tomatoes to the dish.
Cream of Artichoke is made using chopped artichokes, mixed with "Roi" extra virgin olive oil, vinegar and natural flavouring. It makes an excellent addition to tarts and other dishes. Artichokes are a member of the thistle family. And while present in Italy since the 1400s, are known for their globe structure with petal-like bracts, which are usually edible only at the fleshy base of the globe. Once the bracts are removed the bristly "choke" is revealed, the base of which is considered the best part, the artichoke heart.
About Roi:
ROI is especially known for their olive production, where the olive grove and the flavour of the olives are influenced by the surrounding Mediterranean woodland and chestnut trees, the sea and wild herbs. 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.
