Franco Boeri Roi and his family inspire numerous Michelin-starred chefs with their olive oils from the Valle Argentina in the hinterland of Liguria. They have even more fans in consumers' kitchens.

Here, in the heart of Liguria, one of the best olive oils in the world has been produced for many decades, with a wonderful mildness and sweetness reminiscent of ripe almonds and buttery notes, blessed with a delicate, golden shimmer typical of the olive oils from this region. In fact, oil milling has a centuries-old tradition in the village of Badalucco.

Until a few decades ago, a large part of the population lived from this profession. Of the once 400 oil mills, today only a handful remain. One of them is Franco's, the 56-year-old runs it in the fourth generation.

But Franco is more than just a passionate olive oil producer. He is also a passionate olive grower, with his own groves that he cultivates and controls himself. When he followed in his father's footsteps 29 years ago, it was a novelty. But Franco prevailed. "Only those who know the olive trees and take care of them themselves know how to produce the best possible oil," the adventurous Italian with the characterful face is convinced.

Franco's oils are all cold-pressed extra virgin olive oils. He likes all of them, except olives—they have to be tasted first by Mrs. Rossella and the children Paolo and Daria while still on the tree.