Piro. wins gold award at the 2021 New York World Olive Oil Competition


The NYIOOC World Olive Oil Competition is the largest olive oil quality contest in the world and as such is one of the most prestigious. Every spring in New York City, the NYIOOC rewards extra virgin olive oils from around the world based on the complexity, harmony and persistence of their flavors and aromas. The annual listing of award winners is considered the authoritative guide to the year’s best extra virgin olive oils.

Using exclusively traditional methods, Romain Piro and Daniele Lepori, the Tuscan producers of Olio Piro. impressed the New York world competition judges again with their groundbreaking 2020 high phenolic blend.                                               

Our 2020 harvest fresh herb aroma with notes of green almonds, and its balanced flavor with hints of tomato leaf with medium pepperiness and a lingering finish earned them the most coveted gold award, for the second year in a row.

“The NYIOOC is our number one goal in terms of international competitions. We are very glad and proud to have been awarded again”  - Daniele Lepori.   

What makes the victory even sweeter for Daniele Lepori and Romain Piro is knowing that it comes in spite of the significant obstacles faced by the producer in the 2020 season. “It was a very dry and warm year,” Daniele said. “The olives came earlier and ripened faster, so our window for production was smaller – only four weeks.”                                            “Since we are the first in our area to harvest each year, we have the privilege of milling under the most pristine conditions” Romain adds. “ After milling, our oil is stored in stainless steel containers under nitrogen gas which creates an air-vacuumed environment that inhibits oxidation. Careful handling continues during the importing process that brings Olio Piro. to the U.S." 

All the efforts of the Piro. team guarantee that when a Piro bottle is opened in your home in the USA, the oil has the same excellent quality and flavor as when it was produced at Anteata Frantoio in Tuscany.