Best extra virgin olive oil for cooking

THE WALL STREET JOURNAL

Best in the world in its category

Marco Oreggia, FLOS OLEI 2021

Exquisitely crafted, fresh, cold-pressed extra virgin olive oil from Tuscany.

Produced by master makers Romain Piro and Daniele Lepori and distributed by Romain’s sister Charlotte Piro,
Piro. is both a family business and an international award winner. 

Recently granted the 2021 Best in the World in the blended, medium fruitiness category by the prestigious FlosOlei Guide, Piro. will surprise you with a light and nearly effervescent texture, a vivid green tone and a peppery finish.

Every bottle includes a handwritten harvest date, lot number and “best by” date – guaranteeing our commitment to quality and freshness.

Piro. begins in our olive groves on Mount Amiata in Tuscany, above the vineyards where the prized Brunello di Montalcino wine is produced. The volcanic soil of this region, as well as its altitude, contribute to the favorable conditions under which our olives are grown. The early harvest of green, unripe fruit results in low yields of extra virgin olive oil with bold flavor and increased levels of antioxidants. Milled within hours of harvest, our oil is immediately filtered and stored under optimal conditions in oxygen-free, temperature-controlled stainless steel tanks until it is bottled to order.

Carefully imported into the US under climate-controlled conditions exclusively by Olio Piro. LLC, each signature bottle Piro. will bring to your table and kitchen the same fresh extra virgin olive oil you can experience only in Italy.

Piro.'s health benefits were bestowed by the never-awarded-before 2018 Health ClaimPlatinum Honor at the London IOOC and Gold Quality Award in 2020. Piro. also received Gold Awards at the 2019 and 2020 World Competitions of New York and Japan. The 2021 edition of FLOS OLEI lists Piro. "Best in the World" in the Blended/Medium Fruitiness category.

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  • 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.
Piro. Quarto di Litro, Annata 2020
Piro. Quarto di Litro, Annata 2020
Piro. Quarto di Litro, Annata 2020
Piro. Quarto di Litro, Annata 2020
Piro. Quarto di Litro, Annata 2020
Piro. Quarto di Litro, Annata 2020
Piro. Quarto di Litro, Annata 2020

Piro. Quarto di Litro, Annata 2020

$42.00
$42.00

250ml bottle

A new, smaller format for our award-winning High Antioxidant* Extra Virgin Olive Oil Piro. in this compact 250ml non-refillable, UV-protected tempered glass bottle with anti-oxidation cap, Harvest 2020. Best before June 2022.

Ideal for gifts or for a sampling of our magnificent Extra Virgin Olive Oil.

*We are confident that you will want to repeat your purchase and certainly buy a larger bottle! Your order will come with a code for 20% off your next purchase!

First Cold Pressed Extra Virgin Olive Oil imported Fresh from Tuscany.

Loaded with antioxidants and polyphenols, rich in monounsaturated fats, high in oleic acid to support blood pressure and help improve the immune system.

  • Olive varieties: Olivastra Seggianese is the main cultivar, blended with other varieties including Leccino, Moraiolo and Frantoiano
  • Region: Tuscany 
  • High Antioxidant: elevated levels of Vitamin E and polyphenols. 
  • 4mg Vitamin E per serving.
  • Polyphenols 700mg/kg
  • 0.2% acidity
  • 83% Oleic acid

Taster’s notes, 2020 Harvest: 
Aroma is redolent of fresh herbs followed by the scent of green almond. On the palate, notes of grass and tomato leaf with hints of black pepper. A magnificent robust oil, both complex and balanced.


Olio Piro extra virgin olive oil begins in the olive groves on Mount Amiata, above the vineyards where the prized Brunello di Montalcino wine is produced. The volcanic soil of this region, as well as its altitude, contribute to the favorable conditions under which our olives are grown. The early harvest of green, unripe fruit results in low yields of extra virgin olive oil with bold flavor and increased levels of antioxidants. Milled within hours of harvest, our oil is immediately filtered and stored under optimal conditions in oxygen-free, temperature-controlled stainless steel tanks until it is bottled to order. The careful handling is continued with shipping to the U.S. under temperature-controlled conditions either by airplane or boat.

These careful steps ensure that when you open your bottle of Olio Piro, it is fresh and flavorful.



Suggested uses: 

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.

Our best selling award winning High Antioxidant* Extra Virgin Olive Oil Piro. in its signature non-refillable, UV-protected tempered glass bottle with anti-oxidation cap, Harvest 2020. Best before June 2022.

500ml bottle.

"Absolutely top notch EVOO. If you're not familiar with higher grade olive oil, I'd highly recommend spending the extra money and getting yourself a bottle of Olio Piro."

- Chel Jeff Oakes, Berwick NS, Canada. 

 



We strive to offer you the purest, freshest, tastiest, and healthiest Extra Virgin Olive Oil. If for any reason you were not satisfied with your product, we will send you a free return label and refund your money immediately.