Olive oil filtration method improves shelf life and scores 96
Italian National Research Council have collaborated with Piro. to create a new filtration system known as a double chamber lenticular filter.
The process begins after the traditional Pieralisi bi-phase centrifugation and filtering systems are used, adding an additional step before concluding the milling process. The olive oil is filtered a second time in an oxygen-deprived environment using gentle pressurisation.
While the additional filtering is labour-intensive and time-consuming, according to Romain Piro, Director of Production, it results in exceptional flavours, density and fragrances. The Piro. Tuscan Extra Virgin Olive Oil has scored 96 points in the 2022 Flos Olei guide, which references the 500 best olive oil producers in the world.