Against the vibrant, high-energy backdrop of Basketball City at Pier 36, the air was thick with the scent of sea salt and culinary ambition. Here, amidst the industry’s most prestigious meeting-of-the-minds, we were proud to represent Olio Piro at Baldor BITE 2026.
Far from a traditional trade show, Baldor BITE is a high-energy mashup of a culinary celebration and a creative playground. It serves as a dynamic sanctuary for over 3,000 top chefs, restaurateurs, and innovators to build bonds across the supply chain. This year’s event was a full-sensory boardwalk celebration, a sun-drenched playground where pure summer fun met serious flavor, allowing attendees to discover the world’s best ingredients under one roof.
At the heart of the showcase, our CEO, Marie-Charlotte Piro, and Director of Production, Romain Piro, stood as ambassadors for luxury olive oils from Italy. Our mission was to pull back the curtain on the quiet precision, unreasonable quality, and volcanic terroir of Podere Anteata that define our world-class profile. Nestled in the heart of Tuscany, perched above the prestigious vineyards of Brunello di Montalcino, our estate provides the optimal altitude and mineral-rich soil where our olives flourish under the Italian sun.
Our tasting table became a sanctuary of discernment amidst the boardwalk’s carnival energy. As guests paused to savor a pour, they experienced a true fresh harvest olive oil, a liquid gold noted for its vibrant green hue and aromatic lift. This robust, beautifully balanced oil captivated the palate with layered notes of green almond and fresh herbs, followed by hints of green banana, artichoke, and nuts. The experience concluded with that unmistakable peppery finish, the Piro kick, that signals a wealth of powerful polyphenols.
For us, this isn't just a pantry staple; it is a high-antioxidant extra-virgin olive oil born of an early-harvest discipline. We meticulously hand-pick our proprietary blend of Olivastra Seggianese, Leccino, Moraiolo, and Frantoiano olives while they are still unripe to capture their boldest flavors and peak health properties. Within hours of harvest, the olives are milled, filtered, and stored in oxygen-free, temperature-controlled stainless steel tanks until they are bottled to order.
Throughout the day, Romain Piro led deep-dive conversations into this production philosophy, explaining how our premium cold-pressed Italian EVOO maintains its structural integrity and extraordinary 750mg/kg polyphenol count. Culinary professionals were fascinated by the oil's dual identity: a sensory masterpiece for finishing risotto or fresh sourdough, and a resilient foundation for medium-high temperature sautéing, roasting, and poaching. With its 79% oleic acid and ultra-low 0.2% acidity, Piro offers more than flavor; it brings cardiovascular support, anti-inflammatory properties, and enhanced longevity to every dish.
Our participation in Baldor BITE reinforces our vital partnership with the culinary community, building and nurturing bonds across a supply chain that values transparency as much as taste. As we continue to expand our presence in the Northeast and Mid-Atlantic markets, moments like BITE remain essential, helping us bring the raw story of our volcanic soil directly into the hands of the creators who shape the modern palate.
For those who missed the seaside celebration, the full Piro collection remains a cornerstone of the Baldor specialty catalog, ready to transform your everyday kitchen into a theatre of extraordinary culinary experiences.
Experience the Piro Standard and find us at Baldor.
