Premium First Cold Pressed Extra Virgin Olive Oil

Most olive oils are merely supporting players, but Olio Piro., with its bold, fresh flavor, ascends to a starring role in your kitchen and on your table. Its robustness adds excitement to meals, and pairs well vegetables, legumes, seafood, poultry and beef; it even complements spicy foods. Try it as a condiment for raw vegetables, tossed into a salad, drizzled over grilled vegetables and meat, or add as a finishing touch to bean soups or stews.

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With love from Tuscany

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Award Winning Olive Oil

  • 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, Producer
  • 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 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, Anteata Frantoio owner
  • 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, Producer

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 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, Anteata Frantoio owner

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.

Testimonials

One of the best olive oils I have ever had. It makes my asparagus taste like we are actually in Italia. Eccezionale!

Kristen Baldeschi-Balleani, New York NY

It brings foods to life whether  they are vegetables, fish or just rustic breads. Piro is the Lamborghini of olive oils.

John Paterson, Ontario, Canada

I've experienced wonderful olive oils and this is way up there in my favorites.

Sheila Boone, St Johns NL, Canada

The flavor is so clean and rich, that just a drizzle will do

Joanna Montanaro, Ontario, Canada

It is so ridiculously good. A vibrance of flavors, green of nature. I can feel the antioxidants. 

Maurice Rodriguez, New York NY

It's so good, we add it twice.

Joe Naimoli, Staten Island, NY

Absolutely top notch EVOO

Chef Jeff Oake, Bernwick NS

My goodness! It is so bold and yummy. This olive oil is amazing.  

Alisa Albright, Nevada City, CA

One of the greatest tasting olive oils I’ve ever used.

Heidi Charalambides, Miami FL