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Awareness Brand
The Founders
It started with back-door deliveries to Michelin kitchens in Paris.
Marie and Romain Piro didn't set out to build an olive oil brand. They set out to bring something real, something the world's best chefs already knew, to the people who deserved it most.
What started in the service corridors of Paris's finest restaurants became a mission: uncompromising quality, transparent provenance, and an oil that earns its place at any table.
Our Philosophy
We simply set out to make the best olive oil in the world.
No compromises on when we harvest. No compromises on how we press. No compromises on what we put in the bottle. The groves of Monte Amiata give us volcanic soil, 300-year-old trees, and a phenolic intensity that most producers will never achieve.
We harvest early, when we know polyphenol concentration is at its peak. That's the only moment that produces the oil we want to put in the bottle.
Why Piro
Three reasons. No exceptions.
Heritage
Grown in the mineral-rich volcanic basalt of Monte Amiata, where tree roots run deep and phenolic intensity concentrates with every season. Some of these trees are 300 years old.
Maremma, Tuscany
Science
600mg/kg+ of active polyphenols. 0.18% acidity. Cold-pressed and lab-verified before it leaves the estate. Certified Organic under USDA and EU standards. Every batch is traceable.
Batch-coded & Lab-verified
Authority
Six consecutive NYIOOC Gold Awards. First-ever Platinum Medal at the London IOOC. Named Best in the World by Flos Olei. Trusted by Eleven Madison Park.
NYIOOC · Flos Olei · London IOOC
The Collection
Two oils. One standard.
Each designed for a different moment. Both uncompromising.
Drizzle · Finishing · Tasting
Piro.
The full expression of Monte Amiata. Best raw, over good bread, grilled fish, or directly off a spoon to feel the polyphenol bite. This is the oil the world's best chefs chose.
Shop Piro.Everyday Cooking
Cucino.
Same volcanic terroir, engineered for heat. The oil you reach for every day: sauteing, roasting, building the base of any dish. Without ever compromising on what goes into your food.
Shop Cucino.As Seen In
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A monthly dispatch on olive oil culture, harvest news, seasonal recipes, and the stories behind what goes into every bottle of Piro.
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