Dark roasts have a place, but they're not necissarily for everyone. 
Personally, I like SOME beans fairly dark, but not black.  As for the
oil, it doesn't necessarily indicate over-roasting.  Some beans simply
produce more oil at a given roast level, and the type of roaster (drum
vs air) will also affect oiliness.  However, in my experience, beans
with an oily surface seem to go stale a little more quickly.
Sumatra, Sulawesi and the famous "Zombie beans" work well dark.  I still
haven't tried Tom's French Roast blend but many here seem to like it.
 Like you, Jeff, I tend to stay away from roasting dark, mostly because
the unique flavors of many beans get "burned out" and lost.  
- Anthony
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