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Long live Epicureans.

A simple drizzle of Piro takes your dishes to new levels of healthy and delicious.

Bold, fresh flavor with distinctive peppery finish.

Developed with the Italian National Research Council (CNR) and produced with unreasonable quality standards in Tuscany

Each bottle has a handwritten harvest date and lot number guaranteeing our commitment to freshness. 

750mg Polyphenols/kg - 4mg Vitamin E per serving

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“It is truly delicious enough to drink”

  • 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.