Harvest Challenges, Tariffs Don’t Deter Award-Winning Olio Piro
-By Daniel Dawson
Award-winning Tuscan olive oil producer Olio Piro, led by siblings Romain and Marie-Charlotte Piro, is expanding beyond the United States due to rising tariffs in its largest market. Despite challenges from a late harvest and lower oil yields, the brand’s emphasis on quality, aesthetics, and unique cultivation methods has helped it stand out and win awards.
Facing rising tariffs in its largest market, award-winning Tuscan olive oil producer Olio Piro is expanding beyond the United States.
The brand, led by siblings Romain and Marie-Charlotte Piro, recently earned its sixth consecutive Gold Award at the 2025 NYIOOC World Olive Oil Competition for its early-harvest blend of Leccino, Moraiolo, Frantoio and Olivastra Seggianese olives.
“Winning at the NYIOOC is validation,” Marie-Charlotte said. “It means that we are on the right path, and people get it.”
“ The award pays back all the hard work, so it’s a very satisfying feeling,” Romain added.
Founded in 2020, Olio Piro merges Romain’s two-decade passion for high-quality olive oil production with Marie-Charlotte’s background in luxury marketing. The result is an extra virgin olive oil that emphasizes quality and aesthetics, down to its minimalist label.
“ I ended up in Tuscany in 2002, discovered high-quality local olive oil in 2005, and bought my first olive grove in 2008,” Romain said.
He quickly became enamored with the product and immersed himself in the world of high-quality production.
“I was completely addicted to the technology, the techniques, the rules to respect and the elders teaching you what to do, what not to do and how to do it,” Piro said.
Part of what helps Olio Piro stand out is Romain’s careful attention in the mill, including adjusting aspects of milling, malaxing and centrifuging for every batch. “You have to change the setup to get the best out of each variety,” he said.