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.

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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.