- Olive varieties: Olivastra Seggianese is the main cultivar, blended with other varieties including Leccino, Moraiolo and Frantoiano
- Region: Tuscany
- Emerald green tones reminiscent of the appearance of French Absinte
- High Antioxidant: elevated levels of Vitamin E and polyphenols. 4mg Vitamin E per serving.
Olio Piro extra virgin olive oil begins in the olive groves on Mount Amiata, above the vineyards where the prized Brunello di Montalcino wine is produced. The volcanic soil of this region, as well as its altitude, contribute to the favorable conditions under which our olives are grown. The early harvest of green, unripe fruit results in low yields of extra virgin olive oil with bold flavor and increased levels of antioxidants. Milled within hours of harvest, our oil is immediately filtered and stored under optimal conditions in oxygen-free, temperature-controlled stainless steel tanks until it is bottled to order. The careful handling is continued with shipping to the U.S. under temperature-controlled conditions either by airplane or boat.
These CAREFUL steps ensure that when you open your bottle of Olio Piro, it is fresh and flavorful.
Most olive oils are merely supporting players, but Olio Piro, with its bold, fresh flavor, ascends to a starring role in your kitchen and on your table. Its robustness adds excitement to meals, and pairs well vegetables, legumes, seafood, poultry and beef; it even complements spicy foods. Try it as a condiment for raw vegetables, tossed into a salad, drizzled over grilled vegetables and meat, or add as a finishing touch to bean soups or stews.
A sample preview of our best selling award winning High Antioxidant* Extra Virgin Olive Oil Piro. in its non-refillable tempered glass bottle with anti-oxidation cap, Harvest 2019. Best before June 2021.
A great way to bring Olio Piro. to your favorite restaurant!