Piro Wins Gold at NYIOOC for the Fifth Time
In a remarkable display of consistency and excellence, Piro extra virgin olive oil has clinched the prestigious Gold Award at the New York International Olive Oil Competition (NYIOOC) for the fifth consecutive year. This accolade reaffirms Piro's status as one of the finest olive oils on the global stage.
Crafting Excellence
Piro is not just an olive oil; it's a testament to the heritage and meticulous craftsmanship of Tuscany’s Monte Amiata. Extracted from a unique blend of early-harvest olives, Piro is cold-pressed in limited batches. This process ensures the preservation of its bold, fresh flavors characterized by a distinctly peppery finish that enhances any dish it graces.
A Symphony of Flavors
The 2023 edition of Piro extra virgin olive oil presents a complex bouquet of aromas and flavors. Aficionados will appreciate the notes of fresh herbs and green almonds, with a backdrop of tomato leaf and hints of black pepper. This creates an elegant, well-balanced profile that makes Piro a favorite among culinary experts and enthusiasts alike. The oil features tasting sensations such as Artichoke, Green Almond and Walnut
A Legacy of Innovation
Produced in the heart of southern Tuscany’s Maremma region, the ultra-modern frantoio Anteata underlines a commitment to innovation and quality. Daniele Lepori, together with Romain Piro, initiated this project, demonstrating an uncompromising dedication to crafting superior olive oil. Marie-Charlotte Piro, Romain’s sister, serves as the worldwide ambassador, further solidifying Piro’s international acclaim.
The NYIOOC: A Benchmark of Quality
The NYIOOC World Olive Oil Competition is renowned as the largest and most prestigious olive oil quality contest globally. Winning the Gold Award at such a distinguished event not only highlights Piro’s superior quality but also its consistent performance over the years, showcasing Anteata Frantoio's relentless pursuit of excellence.
As Piro extra virgin olive oil continues to receive global recognition, Anteata Frantoio remains dedicated to pushing the boundaries of what olive oil can represent. Celebrating another victorious year at the NYIOOC, Piro stands as a beacon of quality, inviting culinary artists and everyday consumers alike to experience the richness of Tuscany in every drop.
This extraordinary recognition at the NYIOOC for the fifth time is not just an award—it is a testament to the passion, tradition, and innovative spirit that the Piro team brings to the olive oil industry. Their work ensures that every bottle of Piro not only promises quality but delivers a culinary adventure.
