Introducing the 2024 Harvest of Olio Piro

The 2024 harvest of Olio Piro has officially arrived, and with it comes a vibrant expression of the Tuscan landscape—captured in every drop. With no defects and a sensory profile that speaks to both quality and character, this year’s oil is a testament to the precision and care behind our production.

 

A Growing Season of Patience and Precision

This season, the olive trees benefited from perfect summer conditions—ample sun, steady temperatures, and dry weather that kept the fruit exceptionally healthy and disease-free.

Harvesting began on October 28th and continued through November 15th, allowing the olives to reach optimal maturity for flavor and antioxidant content. The result is a concentrated and complex oil that reflects both ideal growing conditions and the discipline of waiting until the perfect moment to harvest.

Sensory Assessment Highlights

These numeric scores are based on the International Olive Council’s (IOC) official scale (0–10), reflecting the intensity of each attribute

1. Fruity (5.3): A vibrant and persistent fruitiness that immediately conveys the freshness of green olives at peak harvest.
   
   
2. Bitter (3.8): A pleasant and balanced bitterness typical of high-polyphenol oils—an indication of antioxidants and vitality.
   
   
3. Pungent (4.7): A gently assertive peppery finish, a hallmark of a well-structured oil with phenolic complexity.
   
   

Aroma and Flavor Profile

Olio Piro 2024 opens with a beautifully aromatic bouquet, led by green almond—its signature note—layered with green banana, wild herbs, and black pepper. Hints of artichoke, grass, and subtle nutty and woody undertones add depth and complexity, making this oil both bold and refined.

Chemical Excellence and Health Benefits

Olio Piro’s latest harvest confirms its uncompromising commitment to quality through exceptional lab results . 

• Oleocanthal: 330 mg/kg
  Known for its powerful anti-inflammatory effects, oleocanthal is a natural phenolic compound unique to high-quality extra virgin olive oils. Research has shown that oleocanthal can mimic the effects of ibuprofen, helping reduce chronic inflammation and supporting long-term heart and brain health.

• Polyphenols: over 900 mg/kg
  A high polyphenol count indicates strong antioxidant activity. With over 900 mg/kg, Olio Piro ranks among the most antioxidant-rich extra virgin olive oils available. This contributes to oxidative stress protection, cardiovascular support, and cellular health—essential in the prevention of aging-related diseases.

• Acidity: 0.25%
  Acidity is a key marker of freshness and quality in extra virgin olive oil. At just 0.25%, Olio Piro far surpasses the standard threshold (0.8%), reflecting both optimal harvesting practices and impeccable processing.

These metrics are more than just numbers—they’re a direct expression of Piro’s health-driven mission: offering an extra virgin olive oil that is as beneficial as it is flavorful.

How to Use It 

Olio Piro 2024  is a robust oil—meaning it’s packed with character, yet still balanced enough for a range of culinary uses. It shines when used raw, as a finishing touch on:

1. Roasted root vegetables
2. Grilled meats or charred steak
3. Antipasti platters with cured meats and aged cheeses
4. Baked potatoes or steamed greens

Piro  is more than an ingredient—it’s a flavor amplifier that brings dimension to both simple dishes and elevated recipes.

The 2024 harvest of Olio Piro captures everything the brand stands for: purity, excellence, and the art of transformation. With a sensory profile that is bold yet nuanced, this oil is a powerful companion in the kitchen and an inspiring expression of our land and craft.

For those who’ve followed Olio Piro’s journey, this year’s vintage is a worthy continuation. For those tasting it for the first time—prepare to be transported.