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
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.
With love from Tuscany
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.
Olio Piro Anteata Frantoio's health benefits were bestowed by the never-awarded-before 2018 Health Claim Platinum Honor at the London IOOC. We have also received gold awards at the 2019 world competitions of New York and Japan.
Volcanic Tuscan SoilOur 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 ViewOur 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 AromasBoth 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 BottleTo 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.
Kristen Baldeschi-Balleani, New York NY
One of the best olive oils I have ever had. It makes my asparagus taste like we are actually in Italia. Eccezionale!
John Paterson, Canada
It brings foods to life whether they are vegetables, fish or just rustic breads. Piro is the Lamborghini of olive oils.
Sheila Boone, St Johns NL
I've experienced wonderful olive oils and this is way up there in my favorites.
Paul Lanz, Stowe VT
It really is the best I have ever had. I put it on everything.
Maurice Rodriguez, New York NY
It is so ridiculously good. A vibrance of flavors, green of nature. I can feel the antioxidants.
Joe Naimoli, Staten Island, NY
It's so good, we add it twice.
Chef Jeff Oake, Bernwick NS
Absolutely top notch EVOO
Alisa Albright, Nevada City, CA
My goodness! It is so bold and yummy. This olive oil is amazing.
Heidi Charalambides, Miami FL
One of the greatest tasting olive oils I’ve ever used.