The story of Olio Piro, one of Tuscany's most innovative olive oils, reveals a shift in traditional production through the modern practices championed by founders Romain Piro and Daniele Lepori. Piro, a Buddhist from France, initially came to Tuscany for cultural studies but eventually partnered with Lepori, a technologically-inclined miller from Rome. Together, they questioned conventional olive oil methods, viewing milling as central to flavor—much like the chef's role in a kitchen. Embracing technology, they enhanced quality with precision milling and introduced a unique resting period before bottling to stabilize their oil.
Their dedication to quality took a leap with a cutting-edge filtration system developed with Italy's Consiglio Nazionale delle Ricerche, which significantly reduced impurities and boosted polyphenols in the oil. This meticulous approach has led to high acclaim, including a prestigious 97-point rating from Flos Olei. With the help of Piro's sister, Charlotte, who leads U.S. distribution, the brand targets American consumers by emphasizing taste over process education. As they expand, Piro aims to redefine the reputation of Tuscan olive oil by blending tradition with technological advancements.