Writer Emily Duncan recently featured Marie-Charlotte Piro, CEO of Olio Piro, in her Kitchen Dispatch Substack series — a behind-the-scenes look at how a small Tuscan venture became one of the most respected names in high-antioxidant extra virgin olive oil.
The story begins in Tuscany’s Maremma region, where Marie-Charlotte’s brother, Romain Piro, set out more than twenty years ago to revive traditional olive oil making. His dedication to quality — from hand-harvesting early, to washing olives in spring water, to bottling onsite in oxygen-free, phthalate-resistant glass — quickly set his oils apart. What started as a few hundred bottles delivered to Michelin-starred chefs in Paris has since grown into a globally recognized symbol of craftsmanship and purity.
Today, Olio Piro is found in the kitchens of renowned restaurants, including Eleven Madison Park, where it features as part of the Eleven Madison Home line. The company continues to expand its reach with Bonini Balsamic of Modena, known for its rich, complex flavors developed over decades in traditional wooden barrels. Together, these products represent a shared commitment to authentic, heritage-based Italian excellence.
In her conversation with Emily Duncan, Marie-Charlotte reflects on her journey from luxury real estate to fine food — and on the importance of “selling on value, not on price.” She also reveals how the company developed Cucino, a heat-friendly extra virgin olive oil made from Piro’s most resilient olive varieties, offering the same flavor and antioxidant power for everyday cooking.
It’s an inspiring read that captures what makes Olio Piro exceptional — a brand rooted in integrity, innovation, and the timeless beauty of Tuscany.
For more about our award-winning Tuscan olive oils and Bonini Balsamic of Modena, visit the Olio Piro Boutique to explore our full collection — from finishing oils to heat-friendly blends crafted for chefs and home cooks alike.
Read the full interview on Substack:
At the Kitchen Table: Marie-Charlotte Piro of Olio Piro
