Piro High Antioxidant Extra Virgin Olive Oil is a premium Tuscan olive oil produced on Mount Amiata in Tuscany, an area known for its volcanic soil, high elevation, and ideal olive-growing conditions. This olive oil is made primarily from Olivastra Seggianese olives, blended with Leccino, Moraiolo, and Frantoio varieties, classic Tuscan cultivars known for producing bold, aromatic olive oils.
This extra virgin olive oil is first cold pressed and produced from early-harvest green olives, which results in lower yields but significantly higher levels of antioxidants and polyphenols. The olives are milled within hours of harvest, then the oil is filtered and stored in oxygen-free, temperature-controlled stainless steel tanks until bottling to preserve freshness and flavor.
Piro olive oil is known for its high antioxidant content, including elevated levels of Vitamin E and polyphenols, low acidity, and high oleic acid content, all indicators of very high-quality extra virgin olive oil. The oil is packaged in UV-protected tempered glass with an anti-oxidation cap to further preserve its quality.
The flavor profile is robust, complex, and balanced, with a fresh floral aroma followed by notes of fresh herbs, green almond, grass, tomato leaf, and a slightly peppery finish.
Because of its bold and structured flavor, this olive oil works especially well with:
• Roasted vegetables
• Grilled vegetables
• Legumes and beans
• Seafood
• Poultry
• Beef
• Soups and stews
• Salads
• Bruschetta
• Finishing grilled meats
• Medium-heat sautéing and roasting
Robust, high in antioxidants, and carefully produced from early-harvest Tuscan olives, Piro Extra Virgin Olive Oil is a bold and flavorful olive oil designed to be both a finishing oil and a cooking oil, bringing depth and character to a wide variety of dishes.