Olio Piro
Gold Award - Olio Piro
At Dubai Olive Oil Competition
Early Harvest Edition 2026
Ultra Premium Olive Oil
PIROTUSCAN PRECISION & HIGH ANTIOXIDANT EXCELLENCE
From the hills of southern Tuscany, near Monte Amiata, Piro is born from a meticulous approach to olive oil production, where tradition meets advanced techniques to achieve an exceptional level of quality.
Founded by Romain and Marie Charlotte Piro, the brand reflects a clear vision, to produce an extra virgin olive oil that combines both outstanding flavor and exceptionally high antioxidant content, a balance rarely achieved at this level.
Grown from carefully selected cultivars including Leccino, Moraiolo, Frantoio and the rare Olivastra Seggianese, the olives are harvested early and processed within hours, preserving both their aromatic intensity and nutritional richness.
Produced in limited batches using highly controlled methods, every step, from cultivation to milling, is optimized to maintain purity, freshness, and precision, resulting in an oil defined by balance, structure, and a distinctive vibrant profile.
Its expression reveals a refined harmony between fruitiness, bitterness, and spice, with fresh notes of grass, green almond, and subtle vegetal complexity, supported by a long, elegant finish.
Recognized internationally and awarded across the most prestigious competitions, Piro stands among the most distinctive extra virgin olive oils of its generation.
Awarded a Gold Award at the Dubai Olive Oil Competition Early Harvest 2026,Piro confirms its place among the best olive oils in the world.
✨ Piro, where precision, purity, and innovation meet at the highest level of Tuscan excellence.
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.
olio-piro.com
