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We make food more delicious.

Developed in cooperation with the italian Consiglio Nazionale delle Ricerche, Olio Piro was launched in 2018 by brother and sister entrepreneurs Romain and Marie-Charlotte Piro with master miller Daniele Lepori.

With a bold, fresh flavor and peppery finish, a drizzle of Olio 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. 

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As seen in

  • 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, 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, 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, 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.