Olio Piro 2023 Harvest | 500ml
Olio Piro 2023 Harvest | 500ml
37b North Front St.
37b North Front St.
Kingston NY 12401
United States
Piro Wins Gold at NYIOOC for the Fifth Time! In a remarkable display of consistency and excellence, Piro extra virgin olive oil has clinched the prestigious Gold Award at the New York International Olive Oil Competition (NYIOOC) for the fifth consecutive year. This accolade reaffirms Piro's status as one of the finest olive oils on the global stage
With a bold, fresh flavor and a peppery finish, a simple pour of Piro. takes your dishes to a whole new level of delicious and healthy.
Antioxidant-rich, flavor-packed EVOO developed with the Italian Consiglio Nazionale delle Ricerche, Piro is produced with paramount quality standards in Tuscany. Each bottle has a handwritten harvest date and lot number, guaranteeing our commitment to quality and freshness so each bottle in your kitchen will taste as delicious and fresh as when it was bottled at our mill.
2023 Harvest - Best By June 2025. "Best in the World in Its Category"
650mg Polyphenols/kg - 4mg Vitamin E per serving - 78% Oleic Acid - 0.2% acidity
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Piro is not just an olive oil; it's a testament to the heritage and meticulous craftsmanship of Tuscany’s Monte Amiata. Extracted from a unique blend of early-harvest olives, Piro is cold-pressed in limited batches. This process ensures the preservation of its bold, fresh flavors characterized by a distinctly peppery finish that enhances any dish it graces.
The 2023 edition of Piro extra virgin olive oil presents a complex bouquet of aromas and flavors. Aficionados will appreciate the notes of fresh herbs and green almonds, with a backdrop of tomato leaf and hints of black pepper. This creates an elegant, well-balanced profile that makes Piro a favorite among culinary experts and enthusiasts alike. The oil features tasting sensations such as Artichoke, Green Almond and Walnut
Produced in the heart of southern Tuscany’s Maremma region, the ultra-modern frantoio Anteata underlines a commitment to innovation and quality. Daniele Lepori, together with Romain Piro, initiated this project, demonstrating an uncompromising dedication to crafting superior olive oil. Marie-Charlotte Piro, Romain’s sister, serves as the worldwide ambassador, further solidifying Piro’s international acclaim.
The NYIOOC: A Benchmark of Quality
The NYIOOC World Olive Oil Competition is renowned as the largest and most prestigious olive oil quality contest globally. Winning the Gold Award at such a distinguished event not only highlights Piro’s superior quality but also its consistent performance over the years, showcasing Anteata Frantoio's relentless pursuit of excellence.
As Piro extra virgin olive oil continues to receive global recognition, Anteata Frantoio remains dedicated to pushing the boundaries of what olive oil can represent. Celebrating another victorious year at the NYIOOC, Piro stands as a beacon of quality, inviting culinary artists and everyday consumers alike to experience the richness of Tuscany in every drop.
This extraordinary recognition at the NYIOOC for the fifth time is not just an award—it is a testament to the passion, tradition, and innovative spirit that the Piro team brings to the olive oil industry. Their work ensures that every bottle of Piro not only promises quality but delivers a culinary adventure.
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.
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.
Loaded with antioxidants and polyphenols, rich in monounsaturated fats, high in oleic acid.
Olive varieties: Olivastra Seggianese is the main cultivar, blended with other varieties including Leccino, Moraiolo and Frantoiano | High Antioxidant: elevated levels of Vitamin E and polyphenols | 4mg Vitamin E per serving | Polyphenols 750mg/kg | 0.18% acidity | 79% Oleic acid | 97 points Flos Olei 2023 | Best in the World in its category, Flos Olei 2021