A simple drizzle of Piro takes your dishes to new levels of healthy and delicious.
Bold, fresh flavor with exceptional antioxidant* content.
Welcome to clean haute cuisine.
Developed with the Italian National Research Council and produced with the highest quality standards in Tuscany, each bottle of Piro has a handwritten harvest date and lot number guaranteeing our commitment to freshness.
650mg Polyphenols/kg - *4mg Vitamin E per serving - 78% Oleic Acid - 0.18% Acidity
“There’s luxury olive oil. Then there’s Olio Piro”
“A veritable Health Food in the Luxury Food category”
“Delivers on flavor and antioxidants all in one beautiful bottle.”
“Tuscany’s buzziest olive oil”
“It’s delicious"
“Lighter. Zingier. Fruitier"
"The perfect finishing olive oil”
“An excellent host gift”
"A vibrancy and richness that other products can only aspire to”
“Best Polyphenol-Rich Splurge”
Volcanic Tuscan Soil
Our Tuscan olives grow on the extraordinarily rich sandstone soil of Monte Amiata which was once a volcano and is part of the terroir of Tuscan wine Brunello di Montalcino
Peak Precision Harvesting
"I track the ripening process and harvest our olives at their highest antioxidant* level" - Romain Piro, Head of Production
Olives With a View
Our Tuscan olives grow at an elevation where common olive tree parasites don't survive. We don't use any pesticides or artificial fertilizers
Hi-Tech Olive Press
"Our olives are cold pressed less than 6 hours after harvest. Extraction temperature is kept under 20ºC to preserve antioxidants* and aromas.” - Daniele Lepori, Master Miller
Generous Aromas
Both complex and balanced, Olio Piro's medio/intense fruity flavor is marked with aromas of almond, artichoke, green apple and banana, with a light, effervescent texture.
Signature Bottle
To preserve all its qualities from our mill to you table, Olio Piro. is bottled immediately after pressing in our signature UV-protected, non-refillable glass bottles with anti-oxidation cap.
Volcanic Tuscan Soil
Our Tuscan olives grow on the extraordinarily rich sandstone soil of Monte Amiata which was once a volcano and is part of the terroir of Tuscan wine Brunello di Montalcino
Peak Precision Harvesting
"I track the ripening process and harvest our olives at their highest antioxidant* level" - Romain Piro, Head of Production
Olives With a View
Our Tuscan olives grow at an elevation where common olive tree parasites don't survive. We don't use any pesticides or artificial fertilizers
Hi-Tech Olive Press
"Our olives are cold pressed less than 6 hours after harvest. Extraction temperature is kept under 20ºC to preserve antioxidants* and aromas.” - Daniele Lepori, Master Miller
Generous Aromas
Both complex and balanced, Olio Piro's medio/intense fruity flavor is marked with aromas of almond, artichoke, green apple and banana, with a light, effervescent texture.
Signature Bottle
To preserve all its qualities from our mill to you table, Olio Piro. is bottled immediately after pressing in our signature UV-protected, non-refillable glass bottles with anti-oxidation cap.
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