Our 2021 Harvest Has Started
It is our pleasure to announce that our 2021 harvest and production have started at our groves and frantoio on beautiful Monte Amiata in Tuscany.
Our millers are using new cutting edge production techniques to produce the very best Extra Virgin Olive Oil ever made.
"This year, are reaching groundbreaking peaks of aromas and flavors. The new technique makes the oil more dense, more fragrant and even more flavorful than our previous award-winning 2019 and 2020 blends. We are experiencing an intensity of spiciness, fruitiness, and bitterness never seen before in our oil mill history. This is going to be an amazing year!
- Daniele Lepori, Piro. master miller
Olio Piro is comprised of several types of olives. The main cultivar is Olivastra Seggianese, an ancient variety unique to this area. We blend with other local cultivars including Leccino, Moraiolo and Frantoiano, changing the proportions of the blend each year depending on each cultivar’s flavor and balance.
Our goal is to produce a robust and flavorful oil with a high antioxidant content. We achieve this by harvesting earlier than most of our neighbors, from early October through mid-November.
Our crew uses gentle harvesting techniques to prevent bruising the olive fruit (which can create off-flavors and defects), and we transport olives to the mill within 6 hours in small bins. This careful handling and quick delivery to the mill are crucial for preserving the high quality of the oil as well as its nutrient and antioxidant levels.
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.