There is something about Montreal in spring that feels like a city waking up to a world of new possibilities. And at the Palais des congrès de Montréal this past April, that new possibility arrived in a sleek glass bottle.
For the very first time, our award-winning Olio Piro cold-pressed extra-virgin olive oil took the floor at SIAL Canada 2026, one of the most prestigious food trade showcases in North America. We used this magnificent stage to also introduce Canadian buyers, distributors, and culinary purists to our heat-friendly extra-virgin olive oil, Cucino.
Exhibiting within the grand Italian Trade Agency booth, we found ourselves surrounded by 55 premier Italian producers in what became the most historic Italian showcase in SIAL Canada's history. With a record-breaking turnout of culinary professionals and retail buyers spanning over 70 countries, the energy in the room was palpable.
The Numbers Behind the Love Affair
Long before our bottles were uncorked on the show floor, the data was already telling a fascinating story about the sophisticated shifting palate of Canada.
- The Growth Indicator: Olive oil imports from Italy to Canada skyrocketed by an incredible 55.3% between 2023 and 2025, as recorded by The Observatory of Economic Complexity
- The Market Value:OECD noted the overall Italian food imports hit a historic high of 2.6 billion CAD in 2026, marking a massive 40% post-COVID surge.
Canadian consumers are no longer just casually curious about authentic Mediterranean ingredients; they are intentionally seeking out true quality and weaving it into the fabric of their daily lives.
For a brand like Olio Piro, meticulously built on rigorous polyphenol science, precise extraction, and zero compromise from grove to glass, this passionate, quality-driven market is exactly where we belong.
Pasta, Opera, and the Ultimate Finishing Oil
If there was a single, breathless moment that captured the true soul of what we do, it unfolded when virtuoso Davide Bazzali stepped up to the Italian Trade Agency kitchen. As a crowd of North America’s most discerning food critics and chefs gathered, Davide began crafting fresh, artisanal pasta, demonstrating the perfect dual-oil system:
|
The Step in the Kitchen |
The Selected Oil |
Its Culinary Purpose |
|
In the Pan |
Cucino |
Acting as the best olive oil for cooking, it withstands high heat to coat the artisanal pasta flawlessly without losing structural integrity. |
|
The Final Touch |
Olio Piro |
Acting as a vibrant, peppery finishing olive oil poured raw to elevate the dish into a masterpiece. |
Davide is not merely a chef. He is a classically trained Italian tenor and the visionary owner of Il Bazzali in Montreal's vibrant Little Italy, where guests dine on authentic, seasonal Italian fare while he performs live opera. His signature concept, operatic cuisine, is entirely about elevating the everyday into something theatrical and unforgettable.
Watching him choose our oil to complement his art felt entirely natural. It was a flawless pairing: a chef who treats every plate as a performance, and two luxury oils crafted with the precision of a masterclass.
Two Oils. A Singular Obsession with Detail.
Throughout the three-day event, guests discovered exactly why our estate-grown oils sit in a category completely of their own.
- Olio Piro: This vibrant, early-harvest Tuscan extra-virgin olive oil is prized for its intensely green, peppery character. Hand-harvested at the precise moment the olives reach peak nutrient density, it is cold-pressed using a proprietary double-filtration system developed alongside Italy’s Consiglio Nazionale delle Ricerche. Bottled immediately in UV-protective, phthalate-resistant glass, it preserves the delicate life of its antioxidants, making it the best high-polyphenol olive oil to buy online for those seeking pure culinary vitality.
- Cucino: Made specifically for the heat of the stove, Cucino is arguably the best olive oil for cooking without losing structural integrity. It brings the same uncompromising Piro philosophy to sautéing, roasting, and pan-searing. It is a true cold-pressed extra-virgin olive oil designed to withstand the heat of the modern kitchen while imparting a clean, delicate Mediterranean base.
Setting the Stage for September 2026
We didn’t show up to Montreal with mere business cards; we arrived with an executive team ready to plant deep roots in Canadian soil. Founders Marie-Charlotte Piro and Romain Piro were on the floor daily, sharing our heritage with prospective retail partners.
Kathleen Coffman, our COO/CFO, brought institutional weight to every commercial negotiation, while Affiliate Manager Mark Yott brought his deep, localized knowledge of Montreal. To solidify our commitment, our newly appointed Canada Operations Director, Lenore Gleamed, is already on the ground in Toronto, setting up a seamless national distribution network.
This coming September 2026, Olio Piro officially launches across Canada. We could not have asked for a more fitting stage than the shelves of Eataly’s iconic Toronto locations. Montreal gave us an unforgettable taste of Canada's warmth, Toronto is where our grand Canadian story begins in earnest.
