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Extra Virgin Alliance - The Olive Oils

Olio Piro

piro-logo-1

Province of Grosseto, Italy

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Olio Piro is a proud newcomer to the elite world of premium extra virgin olive oils. Launched in 2018 by the brother and sister team Romain Piro and Marie-Charlotte Piro along with master miller Daniele Lepori, Olio Piro’s expertly-crafted Extra Virgin Olive Oil has been showered with prestigious accolades from the very start. Winner of global contests as well as praise from acclaimed chefs and food lovers alike, team Piro strives to make the best possible Extra Virgin Olive Oil for every discerning cook and diner.

Respect for nature and tradition, a deep commitment to innovation and sustainability, and a fervent devotion to quality at every step of our business are the core values of our company and brand.

We cold-press Olio Piro in limited batches from a unique blend of early-harvest olives, including Leccino, Moraiolo, Frantoio, and the rare Olivastra Seggianese, selected from our own groves of 300-year-old olive trees on the slopes of Mount Amiata in the Maremma region of Southern Tuscany. Our proprietary double filtration milling system, developed in cooperation with the Italian Consiglio Nazionale delle Ricerche, yields a sophisticated Extra Virgin Olive Oil with a rich taste and an unusually high level of healthful antioxidants.

Everything we do, from hand-picking our olives to guard them from bruising to writing the harvest date by hand on each bottle, is designed to bring you an unparalleled fresh-tasting product from our mill to your table.

Piro Extra Virgin Olive Oil

Piro Where to buy

Piro Extra Virgin Olive Oil

Intensity

Mild
Medium
Robust
Storage

Proper Storage

Use of inert gas blankets storage tanks / bottles and other methods for protecting quality (e.g. temperature controls in production, storage and/or shipping)
Tasting

Tasting Notes

Label and/or website descriptions of the positive attributes—bitterness, pungency and the range of fruity flavors—and serving suggestions
Traceability and transparency

Traceability

Offering consumers access to traceability information (e.g., QR Codes, blockchain, etc.) Special recognition given to third-party verification
Cultivars

Cultivars

Declaration on the label and/or the website of olive cultivar(s) used to produce the oil
Estate produced

Estate Produced

Grown & milled on a single estate
Sustainable production

Sustainable production

Sustainable and regenerative agricultural practices, including water conservation, organic material and mill by-product recycling/composting, cover cropping, soil building, renewable energy, etc
Heritage varieties

Heritage Varieties

Made with minimum 80% local cultivars
Centennial Trees

Centennial Trees

50% of the olive trees are over 100 years old
Family Owned & Operated

Family Owned & Operated

Brand is owned and operated by a family company

Harvest:

November

Cultivar(s):

Olivastra Seggianese is the main cultivar, blended with other varieties including Leccino, Moraiolo and Frantoiano

Tasting notes:

Aroma is redolent with green almonds and hints of tomato leaf and cinnamon. Flavor is fresh with notes of grassiness and spiciness that lingers on the palate. Piro. is a robust oil that is truly elegant and harmonious with a remarkable fluidity that compliments the sophistication of its flavors.

Serving suggestions:

Piro’s robustness adds excitement to meals, and pairs well with legumes, seafood, poultry and beef; it also marvelously complements spicy foods.Piro. is a great cooking oil that will bring out sublime flavors in your medium to medium/high temp. sautéing, roasting and poaching. Try it also as a condiment on raw or roasted veggies, tossed into a salad, drizzled over fish and meat, or add as a finishing touch to soups and stews.

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naooa-sealThe North American Olive Oil Association is committed to supplying North American consumers with quality products in a fair and competitive environment; to fostering a clear understanding of the different grades of olive oil; and to expounding the benefits of olive oil in nutrition, health, and the culinary arts. | © North American Olive Oil Association. All Rights Reserved.