MAKER: Romain Piro and Daniele Lepori
TASTING NOTES: light + nearly effervescent texture, vivid green tone + peppery finish.
Piro. begins in olive groves on Mount Amiata in Tuscany, 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 the 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, the oil is immediately filtered and stored under optimal conditions in oxygen-free, temperature-controlled stainless steel tanks until it is bottled to order.
Carefully imported into the US under climate-controlled conditions exclusively by Olio Piro. LLC, each signature bottle Piro. will bring to your table and kitchen the same fresh extra virgin olive oil you can experience only in Italy.
Piro.'s health benefits were bestowed by the never-awarded-before 2018 Health ClaimPlatinum Honor at the London IOOC and Gold Quality Award in 2020. Piro. also received Gold Awards at the 2019 and 2020 World Competitions of New York and Japan. The 2021 edition of FLOS OLEI lists Piro. "Best in the World" in the Blended/Medium Fruitiness category.
Piro. is a great cooking oil that will bring out sublime flavors in your medium to medium/high temp. sautéing, roasting and poaching. Try it also as a condiment on raw or roasted veggies, tossed into a salad, drizzled over fish and meat, or add as a finishing touch to soups and stews. Loaded with antioxidants and polyphenols, rich in monounsaturated fats, high in oleic acid. Olive varieties include Olivastra Seggianese, blended with Leccino, Moraiolo and Frantoiano. High Antioxidant: elevated levels of Vitamin E and polyphenols. 4mg Vitamin E per serving.