About Olio Piro.
Olio Piro is a proud newcomer to the elite world of ultra-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.
We make food more delicious.
With a bold, fresh flavor and peppery finish, a drizzle of Piro takes your dishes to a new level.
Each bottle has a handwritten harvest date and lot number, guaranteeing our commitment to quality and freshness.
Piro is developed in cooperation with the Italian Consiglio Nazionale delle Ricerche.