A new olive oil blend, specifically for cooking
-By Ann Trieger Kurland Globe Correspondent
Piro, a Tuscan olive oil company, cold-presses its premium extra-virgin olive oil from groves of 300-year-old trees. The olives are milled quickly after picking, and the company uses a unique double filtration system. The result, they say, is an olive oil that’s exceptionally fresh with a high level of polyphenols —natural antioxidants — and vitamin E.
Bottled in black UV-resistant glass (since sunlight degrades olive oil), its high-tech anti-oxidation cap also keeps air out to preserve freshness. Designed for drizzling and finishing, the olive oil is bold and aromatic, with layers of grassy, herbal, and nutty flavors, plus a distinctive peppery bite. In fact, Piro’s olive oil just won a gold award at the International Olive Oil Competition for the seventh year in a row. The competition takes place every spring in New York City and is regarded as the world’s largest and most prestigious olive oil contest.
The company recently introduced its latest blend, Cucino, specifically for cooking. It can withstand medium to high heat while retaining its nutritional value. The oil has more subtle flavors than its sibling oil, but still offers plenty of tastes of green and ripe olives, almond, and cinnamon. At its debut at the International Olive Oil Competition, it also won a coveted gold award. Read more